Mike Wolf is an expert in all things spirits. A skilled mixologist, cohost of the hit podcast Liquid Gold and mastermind behind the cocktails at some of Nashville’s premier restaurants, Mike is once again sharing his expertise with the community through the release of his third cookbook, Cheer: A Liquid Gold Holiday Drinking Guide.
The holiday cocktail book features more than 125 recipes ready to keep spirits bright all season long, sectioned for each drink to pair perfectly with the first chilly evenings of fall, spooky Halloween nights, Thanksgiving meals, Christmas cheer and New Year’s Eve toasts. The recipes are thoughtfully designed for beginners to wow their guests with seasonal craft cocktails, with many able to prepare ahead of a gathering to maximize time spent mingling.
“I wanted this book to be something that could help bring people together, make people laugh and give folks plenty of ideas for entertaining and making delicious things during the long holiday season,” Mike shares.
While alcoholic cocktails are aplenty, Cheer also features seasonal coffees, cider, hot chocolate and teas. Cheer is available for purchase at TurnerBookstore.com.
The Tom and Jerry Recipe:
The Batter:
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12 eggs
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1 ounce aged rum (anything from Foursquare would be delicious for this!)
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4 cups organic sugar
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1/2 ounce Allspice liqueur (St. Elizabeth's Allspice Dram is a great choice)
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2 teaspoons freshly ground nutmeg
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1 teaspoon powdered cinnamon
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1 teaspoon powdered cloves
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1 teaspoon Maldon sea salt
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1/2 teaspoon ground mace
Separate the eggs: beat yolks in a stand mixer, slowly adding the rum, for a minute or so until they lighten. Gradually add sugar, and keep beating until it dissolves. Add the spices, and beat to incorporate.
In a separate bowl, beat the egg whites until soft peaks form. Gently fold in the egg whites to the yolk/spices/booze mixture. If making ahead, cover and refrigerate until it's Tom and Jerry time. With the booze in this mixture, it will keep for at least a week.
The Drink:
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9 ounces Tom and Jerry batter
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24 to 32 ounces whole milk, hot
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6 ounces aged rum
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4 ounces cognac
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Garnish: grated nutmeg and cinnamon stick
In a heatproof punch bowl combine the batter and hot milk, and slowly add the booze, whisking as you go. Serve in pre-warmed mugs or cups, and garnish with freshly grated nutmeg and a cinnamon stick. For the true Tom and Jerry experience, look for the vintage mid-century bowls and cups on eBay or antique stores.
