Papa Jack’s Tom and Jerry

Author: Fiona Donnelly
Photography: Rodney Macuja

Fighting winter's chill with that classic folk cure: hard liquor.

This classic cocktail, originally devised by Jerry Thomas, the granddaddy of mixology, is traditionally served in the US at Christmas. Marco Nunes, co-owner of Brisbane bar Papa Jack's, reckons it ticks all the boxes for winter and is relatively easy to make at home. "With this recipe you can serve it hot or cold, and it works fine,'' he says. The only caution? Be gentle when you're folding the whites into the yolks. "The top should be really fluffy.'' Papa Jack's, cnr Connor & McLachlan sts, Fortitude Valley, Qld. 

Separate an egg, beat the white to soft peaks, then gently fold in the beaten yolk. Spoon the egg mixture into an Irish coffee cup or small mug. While stirring constantly to keep the yolks from curdling, add 25ml rye whiskey, 25ml Cognac and 15ml of dried fruit and spice syrup (Papa Jack's makes theirs by simmering 2 cups of demerara sugar, a cup of mixed dried fruit, 5 cloves, a star anise pod and a cinnamon stick in 2 cups of water, then cooling and straining the resulting syrup). Top up glass with hot milk, stir to whip up some foam, grate cinnamon and nutmeg on top and serve hot.







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