TOM & JERRY
1½ oz (45 ml) Havana Club 7-Year-Old Rum
2 oz (60 ml) Tom & Jerry Batter*
4½ oz (140 ml) boiling water
star anise, for garnish
- * Separate 12 egg yolks and whites and set aside. In a bowl, whip egg whites with 1 tsp (5 ml) cream of tartar until stiff peaks form. In a separate bowl, using an electric mixer, beat yolks with 1 lb (500 g) sugar, 1 tsp (5 ml) each ground cloves and allspice, ½ tsp (2.5 ml) cinnamon and 2 oz (60 ml) rum, until sugar has dissolved. When yolk mixture is completely liquid, fold it into whites. Will keep refrigerated, for up to 2 weeks.
- In a preheated mug or hot cocktail glass, combine rum and Tom & Jerry batter. While stirring, slowly pour in boiling water. Garnish with star anise