A traditional holiday cocktail from the early 19th century gets a Southern spin with the addition of crushed pecans in this version from Anvil in Houston.
1 Tbsp. Southern Tom ‘n’ Jerry batter (see below)
1 1/2 oz. apple brandy (Tanner uses Laird’s)
4 1/2 oz. hot water
Glass: Irish coffee or mug
Garnish: cinnamon stick
Combine all ingredients in a mug or Irish Coffee glass, stir until the batter dissolves and garnish.
Southern Tom ‘n’ Jerry Batter
1 lb. brown sugar
4 fresh eggs (pasteurized if you like)
1 cup crushed pecans (blended in a blender or spice grinder into a smooth paste)
1/2 tsp. of ground cinnamon
1 1/2 Tbsp. finely ground coffee (like for brewing Turkish coffee)
Separate eggs and whip the whites until stiff peaks form. In a separate bowl, beat yolks until combined. Fold in the beaten egg whites to the yolks. Fold in brown sugar, cinnamon, pecans and coffee until all ingredients are incorporated. Keep batter refrigerated for up to one week.
Matt Tanner, Anvil Bar & Refuge, Houston