On December 8th Tony Abou-Ganim, the renowned Modern Mixologist, came to the Museum of the American Cocktail to present traditional holiday cocktails. His entertaining demonstration included the famous Tom & Jerry cocktail, an early 19th century drink made famous by Jerry Thomas.
This drink has special meaning for Tony. Each year at holiday time, his cousin Helen David served hundreds of them at her bar, the Brass Rail in Port Huron, Michigan. Tony has Helen to thank for his introduction to the business and passing to him the tradition of classic cocktails and professional barmanship.
“For nearly 70 years, Helen made Tom and Jerry’s from scratch for her customers in at the Brass Rail. Every year on Thanksgiving she would unpack her three commercial mixers and keeps them spinning until New Years Day!" says Tony.
Tony’s presentations are full of excellent information for professionals and home bartenders alike, providing tips about ice, ingredients, and proper handling of garnish, His energy and passion for his profession is evident from the energy and enthusiasm he brings to his presentations. If you cannot see him in person, I highly recommend you purchase his Modern Mixology dvd:
Don’t miss the other upcoming Mixology Mondays at the Museum. Our next seminar will be with Wayne Curtis on February 2nd.
Attendees were also treated to a beautiful Yuletide Punch and a rich pisco cocktail called the Biblia.
- 3 bottles Brut Sparkling Wine (Moet White Star)
- 1 liter Finlandia Grapefruit Vodka
- 12 ounces Marie Brizard Crème de Cassis de Bordeaux
- 2 bottles (46 oz) white grape juice
- 12 ounces fresh lemon juice
- 12 ounces freshly squeezed orange juice
- 6 ounces simple syrup *
- Fresh frozen red raspberries
- Fresh frozen blackberries
- Sliced oranges
- Sliced lemons
- Fruit ice molds **
Pre-mix Finlandia Grapefruit Vodka, white grape juice, fresh lemon & orange juices, simple syrup, crème de cassis, oranges, and lemons in a large bowl, cover and refrigerate until ready to serve (at least 3 hours, preferably over night). Transfer to a Punch or serving bowl, add frozen berries, ice molds and chilled sparkling wine just prior to serving. Serve in wine goblets with fruit. Makes 24 servings.
Helen’s Tom & Jerry Batter
- 8 jumbo eggs
- 1 1/2 cups powdered sugar
- 1/2 teaspoon cream of tarter
- Freshly grated nutmeg
- Hot water
Separate egg whites and yolks. In a large mixer, beat yolks until thin, transfer to another bowl. Clean mixer and add the egg whites and cream of tarter, beat until stiff. Add powdered sugar and fold in yolks. Mix until batter is thick, but light.
For each drink:
- 3/4 ounce Rum
- 3/4 ounce Cognac
In a pre-heated mug, add 1 heaping ladle of batter. Add rum and cognac. Top with hot water and dust with freshly grated nutmeg. Serve with a paddle or spoon. (Hint: At home I use a Kitchen-Aid 4.5 Quart Capacity Tilt-Head Mixer for making the batter.)
- 1/2 oz Barsol Pisco
- 1/2 oz Sandeman port
- 1/2 oz Martell cognac
- 1/2 oz Cacao cream
- 1 egg yolk
- 1 Tbs Sugar
- powdered cinnamon
Beat the eggs with a whisk the sugar until well combined, then whisk in the pisco, port, and cognac. Serve with a sprinkling of cinnamon as garnish.