Tom and Jerry

Pro tips

• Use pasteurized eggs or heat the prepared drink to 160°F (71°C) to eliminate food safety concerns with raw egg.
• Beat the egg until pale and frothy—this aerates the mixture and creates the drink's characteristic creamy texture.
• Serve warm or at room temperature in a mug or coupe glass; the warmth brings out the brandy's subtle sweetness.
• Sift the powdered sugar into the beaten egg first before adding brandy to avoid grittiness and ensure even sweetness.

Substitutions

• Brandy → Rum or cognac (changes flavor profile but maintains structure)
• Powdered Sugar → Superfine sugar or honey (adjust to taste; honey adds deeper sweetness)
• Raw Egg → Pasteurized liquid whole eggs or egg white powder (for safety without texture loss)

Storage & make-ahead

Tom and Jerry is best served immediately after mixing. Do not store the mixed cocktail; prepare fresh for each serving.

Is it safe to drink raw egg in a Tom and Jerry?

Raw eggs carry salmonella risk. Use pasteurized eggs, or heat the mixture to 160°F (71°C) before serving to ensure food safety.

Can I make a Tom and Jerry without alcohol?

Yes. Replace brandy with an equal amount of vanilla extract or omit it entirely for a simple eggnog-style drink, though the cocktail's character changes.

What type of brandy works best?

Use a quality but not premium brandy. Cognac or VSOP brandy adds depth; avoid very cheap or very aged varieties that overshadow the egg and sugar.

Can I scale this recipe?

Yes. Maintain the 1:1 ratio of brandy to egg and scale powdered sugar proportionally (roughly 2 tsp per egg). Multiply all ingredients by the number of servings needed.

How should I beat the egg?

Whisk the raw egg vigorously in a bowl for 1–2 minutes until frothy and pale. This creates the signature silky mouthfeel.