Tom and Jerry Cocktail
with Cara Frank



This is a holiday drink that my family enjoys over the Holidays.  It’s not my favorite, but it’s definitely a crowd pleaser back in Wisconsin.


  • 12 eggs, separated 
  • ½ teaspoon salt
  • 1 pound butter, room temperature
  • 3 pounds confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice


  1. Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
  2. Beat the egg yolks to soft peaks in a separate bowl.
  3. Beat the butter and confectioners' sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix.
  4. Stir in the nutmeg, cloves, allspice, and the egg whites; beat until well blended. Batter can be frozen or kept in the refrigerator for several weeks.
  5. Fill a cup of hot water with spiced rum or brandy, and stir in 1 heaping tablespoon of batter.