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  • VOL 08, ISSUE 01 • WINTER 2020
Bri’s Tom & Jerry

Bri’s Tom & Jerry

“The best route is to go homemade. Find eggs from local chickens for good color. Replace water with oat millk for a depth of flavor that will be your little secret.”

- Briana Rupel, Restaurant Inc. Resident Bartender



  • 12 eggs, separated 
  • 1 tsp cream of tartar 
  • Pinch of salt 
  • 1 stick unsalted butter, softened 
  • 1 cup confectioners’ sugar 
  • 1 tsp cinnamon 
  • ¾ tsp ground allspice 
  • ½ tsp ground nutmeg 
  • ¼ tsp ground clove 
  • 2 tsp Bittercube Cherry Bark Vanilla Bitters 


  • 1 heaping tbsp homemade Tom and Jerry batter 
  • 1 oz Appleton Estate Signature Blend Jamaican Rum 
  • 1 oz brandy 
  • 4 oz oat milk 
  • Fresh nutmeg 



  1. In a non-reactive bowl, beat 12 egg whites with cream of tartar and salt until stiff peaks form. In another bowl, beat 12 yolks with rest of ingredients until completely blended. Fold mixture into egg white mixture. Place into containers and freeze until service. 


  1. In a warmed mug, add batter, rum and brandy. In a tin, steam milk to 160 F. Add milk to mug, using a bar spoon to stir cocktail while letting foamed milk form a fluffy froth atop the mug. Dust with freshly grated nutmeg and serve immediately.

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