Another warm drink for the cold weather. This one was in Food & Wine’s Cocktails 2012 book and was created by John Gertsen from Drink in Boston. It’s his twist on the classic Tom & Jerry. An aroma rich with Fernet and warm spices hints at the softly bitter comfort bomb to follow. It’s not right how delicious this drink is.


Fernet & Jerry – John Gertsen, Drink, Boston
2 oz Tom & Jerry Batter*
1 1/2 oz Fernet Branca
1/2 oz Cognac
2 oz Hot Whole Milk
Garnish – Freshly Grated Nutmeg

Add the batter to a warmed mug. Gently fold in the Fernet and Cognac. Gently stir in the milk. Garnish.

*Tom & Jerry Batter
3 Large Eggs
1/2 oz Aged Rum
1/8 tsp Cream of Tartar
1 cup Superfine Sugar
1/8 tsp Ground Cinnamom
1/8 tsp Ground Mace
1/8 tsp Ground Allspice
1 small pinch Ground Cloves

Separate eggs and beat whites with cream of tartar until soft peaks form. In a different bowl beat the yolks with the rum gradually adding in the sugar, cinnamon, mace, allspice and cloves. Fold in the beaten whites. Can be refrigerated overnight.

Also – For his version of the classic Tom & Jerry pour 8 oz of batter into a large heatproof measuring cup. Gently fold in 4 oz Cognac and 4 oz aged rum. Gently stir in 8 oz hot whole milk and divide among 4 glasses. Garnish with grated nutmeg.