Simple Syrup | Rich and Standard Recipes

What Is Simple Syrup And Why Should You Use It

Simple Syrup is sugar dissolved in water. Thats is. Its no more complicated than that. The only thing to remember when making simple syrup is there are two kinds of simple syrup. Standard 1:1 syrup, and rich 2:1 syrup. 1:1 is just that, 1 part sugar to an equal part water and rich is 2 parts sugar to 1 part water. The clear winner between the two is rich simple syrup, its sweeter, last refrigerated longer, and most of the old recipes used rich syrup. Standard 1:1 is kinda the lazy mans simple syrup IMO. Advantages to standard simple syrup is its easier to make and pours a bit better. Although both taste good and simple syrup is great way to add sweetness to a drink without changing its flavor.

The reason for using simple syrup, instead of just adding granulated sugar or sugar cubes, is it helps sugar incorporate into other liquids easier and much faster. Don’t use powdered or confectioners sugar as those are mixed with corn starch to prevent clumping. Some use sugar cubes in their drinks and while look cool and many old books call for using them, they just don’t dissolve well and end up just making a sugary crystal sludge on the bottom of the drink. Simple syrup solves many of the issues of regular white sugar by mixing easy, is easily measured in a jigger, is a consistent ingredient, and helps you work faster with less effort. There are no downsides to using simple syrup but many to using sugar cubes or granulated sugar.

Do You Need To Use Hot Water To Make Simple Syrup

It depends on whether you are making rich or standard simple syrup. Rich simple syrup requires hot water to make it and standard simple syrup does not. It all comes down to the concentration of sugar. Hotter water can be saturated more than colder water and at room temperature 1000 mLs of distilled water becomes completely saturated with around 2000 grams of sugar. Which is 2:1 and even thought it is technically possible with distilled water in a perfect environment. In a normal environment, even with filtered water, the sugar fights back and is competing with other dissolved minerals. To reasonably combine sugar and water in a real world environment, the water has to be able to hold 2x the sugar you are asking it to hold at a particular temperature. Near boiling temperatures 1000 mLs of distilled water can hold around 4000 grams of sugar. Thus it’s reasonable to dissolve equal parts sugar and water at room temperature and 2:1 sugar and water at near boiling temperatures. Check out this handy chart for the solubility of sugar in water at various temperatures.

Buy It Or Make It

Always make your own simple syrup. Never ever buy this. It is literally just two ingredients. Water and sugar. On top of that most store bought simple syrups are the cheaper standard simple syrup too. Not even the better rich simple syrup. Most folks already have sugar at home so that saves a trip to the store but if you need to go to the store then just buy a bag of sugar instead of a bottle of syrup and make it at home. Simple syrup can only really be used as simple syrup but sugar can be used to bake or cook too. There are countless things you can make with a bag of granulated sugar.

Shelf Life Of Simple Syrup

Again that depends on the kind of simple syrup and whether it is standard or rich. Always refrigerate simple syrup but even refrigerated it goes bad pretty fast so make it the day of instead of ahead of time. Standard simple syrup will last about 1 week in the fridge and rich simple syrup will last 3 to 4 weeks in the fridge. Once you start to see any cloudiness regardless of how old it is, toss it out. Thats mold growing and the syrup has gone bad. Take it from some who has had multiple food poisoning and even salmonella once. Don’t mess with turned food.

Simple Syrup Substitutes

While simple syrup is the gold standard in adding a clean natural sweetness to drinks, there can be a couple reasons you want to use something else. whether its to impart additional flavors that plain sugar does not have or for dietary reasons here is a list of simple syrup substitutes.

  • Honey Syrup: Honey is about .5x sweeter than regular sugar. Which is a little bit but not by much. Try mixing this 2:1 (200 grams to 100 grams) honey to water to get a syrup similar to rich simple syrup. Try this recipe here for a simple honey syrup.
  • Maple Syrup: Maple syrup is around 3x as sweet as regular sugar. Try mixing this 3/4:1 (75 grams to 100 grams) maple syrup to water to get a syrup similar to rich simple syrup.
  • Stevia: Stevia is around 100x sweeter than regular sugar. Try mixing this 1 teaspoon (5 g) powdered stevia or 2 teaspoons (10 mLs) liquid stevia to 2 cups (500 mLs) of water to get a syrup similar to rich simple syrup.
  • Monk Fruit sweetener: Monk fruit is around 200x sweeter than regular sugar. Try mixing this 1/2 teaspoon (2.5 g) Monk fruit sweetener to 2 cups (500 mLs) of water to get a syrup similar to rich simple syrup.
  • Agave syrup: Agave is around 1.5x sweeter than regular sugar. Try mixing this 1:1 agave syrup to water to get a syrup similar to rich simple syrup.
  • Coconut sugar: Coconut sugar is the exact same sweetness as regular sugar. Try mixing this 2:1 coconut sugar to water to get a syrup similar to rich simple syrup.
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Simple Syrup | Rich and Standard Recipes

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Course: DrinksCuisine: American
Servings

8

servings
Calories

120

kcal
Total time

1

minute

A quick and easy simple syrup recipe.

Ingredients

  • 200 grams White Sugar

  • 100 grams Water

Directions

  • For rich simple syrup combine the 200 grams of sugar and 100 grams of water in a heat proof container and microwave on high for 30 seconds. Stir to combine
  • Rich simple syrup can only be made with hot water. The sugar concentration is too high for room temperature water to dissolve.
  • For standard simple syrup combine the 100 grams of sugar and 100 grams of water and simply stir to combine.
  • Standard simple syrup can be made with room temperature water.

Honey Syrup | Easy Honey Simple Syrup

Honey Syrup vs. Regular Honey

Honey is SUPER sweet and a bit richer than simple syrup, so you want to dilute it a bit. Trying to get honey to dissolve in a drink is like trying to get normal sugar crystals to dissolve. It takes a while and is kinda difficult. So for the purpose of making cocktails you’ll want to make honey syrup. To do that just mix honey and water at a 2 to 1 ratio. 2 oz honey to 1 oz water. This dilutes the honey enough so that it will mix easy but still be sweet.

There are tons of different kinds of honey all with subtle variations based on the flowers used, environment and bee. It doesn’t really matter though once it’s mixed into drinks with citrus, liqueurs, and spirits. So just pick get any kind and go with it.

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Honey Syrup | Easy Honey Simple Syrup

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Course: DrinksCuisine: American
Servings

10

servings
Calories

150

kcal
Total time

3

minutes

Learn how to make a simple Honey syrup.

Ingredients

  • 200 grams Honey

  • 100 grams Water

Directions

  • Simply combine the honey with warm water and stir till the honey is completely dissolved.
  • Bottle and use like regular syrup.

Raspberry Syrup | Simple Recipe For Cocktails

History Of Raspberry Syrup For Cocktails

Raspberry syrup is actually one of the oldest red fruit syrups for cocktails. Raspberry syrup along with strawberry syrup were being use regularly by the time the first real cocktail book, Jerry Thomas’s Bartenders guide, was published in 1862. Raspberry syrup stayed a popular cocktail syrup in the United States till about the 1910s when grenadine, pomegranate syrup, took over much of its role. Grenadine, or Rob-e-anar as it is called in Persian, made its way though Europe during the later part of the 1800s from Persia, where it is an ingredient in some traditional dishes. Raspberry syrup still retained some users in America but grenadine became very popular in Europe and ended up replacing raspberry syrup in many recipes. Comparing cocktails recipes between the US, England and France you can see how the European versions changed. The clover club in the United States calls for raspberry syrup but in the savoy cocktail book they use grenadine. Same for the rose and in the east India cocktail all syrup is removed entirely. A few new recipes that came out after the 1910s used raspberry syrup but its importance and prevalence was greatly diminished.

Should You Buy Raspberry Syrup Or Make It

Always, always, always make your own syrups. Unless its gum syrup, tonic syrup, or orgeat. Gum and orgeat you can make its just kinda a pain in the butt, and tonic I would never make from scratch. Raspberry simple syrup is super easy to make, is cheap to make too, results in a much better product, and its kinda hard to find. You can find it as syrup for waffles and such but those do not taste that good and are a bit too thick.

This is super easy to make and takes no more than 10 minutes. Simply simmer 2 cups (240g) of sugar, 1 cup (120mls) of water and 1 cup (120g) of raspberry’s together for 10 minutes, strain and you’re done!

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Raspberry Syrup | Simple and Delicious

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Course: DrinksCuisine: American
Servings

10

servings
Calories

150

kcal
Total time

20

minutes

A Simple and delicious raspberry syrup recipe for drinks.

Ingredients

  • 200 grams Sugar

  • 100 grams Water

  • 100 grams Raspberries

Directions

  • Over low heat combine the water and sugar together and stir till the sugar is dissolved.
  • Add the raspberries and smash them into hot syrup and let the mixture simmer for 5 – 10 minutes.
  • Filter the syrup through a mesh strainer and press the juice out of the raspberries.

Recipe Video

Passion Fruit Syrup | Easy and Delicious

What Is Passion Fruit

Passion fruit natively comes from South America and in Hawaii is called lilikoi. It’s a very flavorful tart little fruit that comes from the passion flower and it can be used any dessert or other sweet item. I can’t think of any use of passion fruit in savory food. It’s mostly used in dessert and drinks. Passion fruit also has a bit of vitamin C and vitamin A in it but that’s kinda it. It just taste really good.

Should You Buy It Or Make It

Always, always, always make your own syrups. Unless its gum syrup, tonic syrup, or orgeat. Gum and orgeat you can make its just kinda a pain in the butt, and tonic I would never make from scratch. Passion fruit syrup is super easy to make, is cheaper to make than buying it, and results in a much better product.

Passion Fruit Syrup Substitutes

There are not really any substitutes for passion fruit syrup as it has such a unique taste. There is no single fruit it taste like but if I were to try and recreate it I would try combining a few flavors. I would try combining a Meyer Lemon juice, some kiwi juice and pineapple juice. Again there is nothing really like a passion fruit but those flavors could get you pretty close.

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Passion Fruit Syrup | Easy and Delicious

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Course: DrinksCuisine: American
Servings

10

servings
Calories

150

kcal
Total time

20

minutes

Easy passion fruit syrup for drinks

Ingredients

  • 200 grams Sugar

  • 100 grams Water

  • 100 grams Passion Fruit Pulp

Directions

  • Over low heat combine the water and sugar together and stir till the sugar is dissolved.
  • Add the passion fruit pulp and let the mixture simmer for 5 – 10 minutes.
  • Filter the syrup through a mesh strainer and press the juice out of the passion fruit pulp.

Recipe Video

Dark Simple Syrup | Flavorful Brown Syrup

Brown Sugar Vs. White Sugar

So believe it or not, white sugar is actually bleached to make it white. Bleaching sugar produces a completely uncolored and clean sweetener that only adds sweetness and no additional flavor. Non bleached, but still refined sugar, will always have a little molasses left behind. Molasses can only be completely removed chemically. Regardless most manufactured sugar is bleached. To produce brown sugar what many companies will do is mix a little extracted molasses back into the bleached refined sugar. Natural, non bleached brown sugars are: turbinado sugar, demerara sugar, muscovado sugar, and piloncillo sugar. These sugars vary in refined-ness and molasses content. All of these will are make dark simple syrup with similar enough taste. Sure there will be some differences but if you can’t find piloncillo or demerara, then turbinado or normal brown sugar will do.

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Dark Simple Syrup | Flavorful Brown Syrup

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Course: DrinksCuisine: American
Servings

8

servings
Calories

150

kcal
Total time

3

minutes

A simple brown simple syrup for drinks.

Ingredients

  • 200 grams Brown or other non-bleached sugar

  • 100 grams Water

Directions

  • For rich dark simple syrup combine the 200 grams of brown sugar and 100 grams of water in a heat proof container and microwave on high for 30 seconds. Stir to combine
  • Rich dark simple syrup can only be made with hot water. The sugar concentration is too high for room temperature water to dissolve.
  • For standard dark simple syrup combine the 100 grams of sugar and 100 grams of water and simply stir to combine.
  • Standard dark simple syrup can be made with room temperature water.

Grenadine | Rich Pomegranate Syrup

What is Grenadine

Grenadine is pomegranate simple syrup and it originated in Persia (modern day Iran) where it is called Rob-e-anar and is a traditional ingredient in some Persian dishes. Also in Persian cooking it is boiled down to more of a molasses like thickness, but when used in cocktails the thinner syrup viscosity mixes easier. The word grenadine comes from the French word for pomegranate, grenade. During the 19th century, pomegranate syrup was mostly unknown in the United States yet and syrups made from raspberries and strawberries were much more common in drinks. Grenadine starts to get popular as a cocktail ingredient in the US around the turn of the 20th century. Some of the first grenadine cocktails appear in George Kappeler’s (Of the New York’s Holland House Hotel) 1895 Modern American Drinks and Louis Fouquet’s 1896 Bariana. Grenadine most likely started out as a European syrup that very quickly made its way to the United States and by the 1910s became a much more common syrup in mixed drinks. It’s around this time that cocktails like the Jack rose and ward 8 come about. Regional variations of some drinks still exist though that are a result of Americans having a longer history with using raspberry or strawberry syrups. For example the rose cocktail in American cocktail books often used raspberry syrup and English cocktail books used grenadine. Another example is the clover club cocktail, where in the United States it is made with raspberry syrup but in English books like the savoy it’s made with grenadine.

Should You Buy It Or Make It

Always, always, always make your own syrups. Unless its gum syrup, tonic syrup, or orgeat. Gum and orgeat you can make its just kinda a pain in the butt, and tonic I would never make from scratch. Grenadine is super easy to make, is cheap to make too, and results in a much better product. The recipe below is a standard grenadine recipe but an ounce of pomegranate molasses adds a nice richness to the syrup.

If you don’t have orange blossom water that’s fine but it really adds an amazing flavor and aroma to the syrup. It’s importance shouldn’t be understated, but don’t let not having it keep you from making your own. Pomegranate juice and sugar is good one its own but it is traditional to add the orange blossom water. Remember grenadine originated from the Middle East as a culinary ingredient, and orange blossom water is also a common ingredient in Persian cooking, so if you want to make a grenadine that taste similar to what early French and English mixologist were using, then add a little orange blossom water. If middle eastern markets are not common in your area then just order it online. Its worth it.

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Grenadine | Rich Pomegranate Syrup

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Course: DrinksCuisine: American
Servings

10

servings
Calories

150

kcal
Total time

10

minutes

A simple easy grenadine recipe for cocktails.

Ingredients

  • 2 cups White Sugar

  • 2 cups Pomegranate Juice

  • 1 oz Orange Blossom Water

Directions

  • Combine sugar, pomegranate juice, and lemon juice in a stove top pot and bring to a light simmer.
  • Stir till the sugar is fully dissolved and let the syrup simmer 10 – 15 minutes or till it has thickened a little. This give the syrup a more velvety texture and lets the flavors caramelize, giving the syrup a deeper more develop flavor.
  • Remove the grenadine from the heat. Let it cool and then stir in orange blossom water. Bottle and refrigerate.

Gardenia Mix | Classic Pearl Diver Ingredient

DIY Gardenia Recipe

A Google search for gardenia mix will yield a few recipes and most are variations of Jeff Berry’s recipe. Jeff Berry’s recipe is:

  • 1 oz honey
  • 1 oz unsalted butter
  • 1/2 tsp vanilla syrup
  • 1 tsp cinnamon syrup
  • 1/2 tsp allspice dram

You then heat it up a little, just enough to melt the butter and then blend it all together. Easy enough. Personally I don’t have cinnamon or vanilla syrup around all the time or feel like making it so a recipe without those would be:

  • 2 oz honey
  • 2 oz unsalted butter
  • 2 dash vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice

I also doubled the volumes as the normal recipe makes too little batter. There are other variations for emulsifying the butter fats better so they don’t clump, and others just to be different and \”improve\” the recipe.

Don The Beachcomber’s Gardenia Mix

The issue for everyone alive today wanting to make Pearl Divers is Donn Beach never published his recipes and went to great lengths to make sure no one ever knew them. Hell he even named it gardenia mix, even though the mix has nothing to do with real gardenia’s. It was all just to throw people off. There is also the high likely hood he even slightly changed his recipes several times during his career and he ultimately took those recipes to the grave with him in 1989. (read my general tiki description for more information) During the mid 90s, Jeff Berry met with former bartenders, gathered what information he could and tested recipes with people familiar how the cocktails tasted and were constructed. All that hard work ultimately paid off in giving us the Donn the Beachcomber recipes we have today.

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Gardenia Mix | Classic Pearl Diver Ingredient

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Course: DrinksCuisine: American
Servings

4

servings
Calories

150

kcal
Total time

15

minutes

Make gardenia mix for a classic pearl diver.

Ingredients

  • 2 oz Honey

  • 2 oz Unsalted Butter

  • 2 dash Vanilla Extract

  • 1/2 tsp Ground Cinnamon

  • 1/2 tsp Ground Allspice

Directions

  • On very low heat or using a double boiler, just melt the butter and then turn off the heat. Don’t cook and separate the butter, just melt it.
  • Next simply add all the other ingredients to the melted butter.
  • Stir till the honey has fully mixed in. Cover gardenia mix and refrigerate to store it. Let it come room temperature before you use it.

Mulling Spices | Balancing Flavors

The Best Spices For Mulling

Mulling spices can really be whatever you want them to be. There is no real set recipe, just a group of ingredients to select from that will give you the flavor profiles you want out of your mulled drink. Are you looking to make it more dry and spicy or are you looking for more herbal flavors? Your standard mulling spices are:

  1. All Spice Berries
  2. Cloves
  3. Cinnamon Stick
  4. Orange Peels
  5. Star Anise
  6. Coriander Seeds
  7. Ginger
  8. Cardamom
  9. Black Peppercorns

The Right Amount Of Mulling Spices

Think Christmas or Indian spices, or something like a chai tea. Don’t put all of those in though. You just want to pick 4 or 5 tops otherwise the spices completely overwhelm the drink. Almost all mulling spices I’ve ever seen though always have cinnamon sticks, cloves and orange peels. Not that you have to stick to that but those 3 are almost always used. Pick 1 more item to add or 2 if you’re feeling crazy. Word of caution, DO NOT ADD TOO spice. It’s very easy to toss in a bit too much. How much is good? Actually Very little. Alcohol is very effective at extracting oils and emulsifying fats (hence why wine is commonly used to deglaze a pan) and as a result what will feel like a small amount of spice is actually the right amount, since more of the oils locked in side are being extracted.

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Mulling Spices | Balancing Flavors

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Course: DrinksCuisine: American
Servings

1

servings
Calories

5

kcal
Total time

5

minutes

A list of common mulling spices. Only pick 4 or 5 spices from this list. Using all the listed spices would be overwhelming.

Ingredients

  • 3-4 whole All Spice Berries

  • 4-5 whole Cloves

  • 1 stick Cinnamon Stick

  • 2 peels Orange Peels

  • 1-2 whole Star Anise

  • 5-6 whole Coriander Seeds

  • 1 small chunk Ginger

  • 2-3 whole Cardamom Pods

  • 5-6 whole Black Peppercorns

Directions

  • Select 4 or 5 of the above spices depending on the flavors you want to infuse into your drink.
  • Use the suggested amounts listed above to avoid overwhelming the drink. A little goes a long way.

Spiced Butter Batter | Traditional Hot Buttered Rum Ingredient

Why Make a Batter

The best way to make this is to make the batter and set it in the fridge for several days before you use it. But you don’t have to make this into a batter if you don’t want to. You could just add all these ingredients individually to each drink if you wanted, but a batter is much easier to work with and results in a consistent drink every time. It also results in a slightly more flavorful drink. The oils in the butter help extract the flavors from the spices. Likes dissolve and extract likes, so the yummy flavorful oils in the spices are slowly pulled out by the oils in the butter. Alcohol will also bond to oils but by making the batter and letting it set in the fridge for a couple days, the oil is given a nice long period of time to pull out flavors. This way the drink doesn’t end up just being buttery but spiced and flavorful.

Why You Should Always Have Spiced Butter Batter Around

This stuff is fantastic. It’s amazing. I don’t really like sweets, and I don’t mean that in a I’m into working out way kind of way, I’m fat and stupid, I’m just not that into sweets. Although I LOVE this spiced butter, and I put it on everything. My kids love it too. We make biscuits, toast, pancakes, muffins, waffles, etc and this stuff kills it.

There are not too many drinks this goes into and its mostly relegated as an ingredient for only the really old drinks. That being said this makes the best hot buttered rum I’ve ever had, and I’ve had a lot. I also use this as the buttering element in my own hot buttered beer recipe and its out of this world. Donn Beach did try to update this with a tiki spin and use a variation of it in his pearl diver. Butter is not really well suited for cold drinks though and additional emulsifiers or a high speed blender are needed to incorporate it properly.

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Spiced Butter Batter | Traditional Hot Buttered Rum Ingredient

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Course: DrinksCuisine: American
Servings

10

servings
Calories

150

kcal
Total time

15

minutes

A classic spiced butter batter for hot buttered rum and other hot buttered drinks.

Ingredients

  • 1/2 cup Unsalted Butter

  • 1/2 cup Brown Sugar

  • 1/2 tsp Vanilla Extract

  • 1/4 tsp Ground Allspice

  • 1/4 tsp Ground Cloves

  • 1/4 tsp Ground Nutmeg

  • 1/4 tsp Ground Cinnamon

Directions

  • On very low heat or using a double boiler, just melt the butter and then turn off the heat. Don’t cook and separate the butter, just melt it.
  • Next simply add all the other ingredients to the melted butter.
  • Stir till the brown sugar has fully mixed in. Cover spiced butter batter and refrigerate.

Cocktails That Use Spiced Butter Batter

Tom & Jerry Batter | Improved 1860s Recipe

Original 1860s Tom & Jerry Batter by Jerry Thomas

This is the Original 1860s Jerry Thomas recipe for the tom and Jerry from his 1862 Edition of The Bartenders Guide.

  • 12 Eggs
  • 8 cups (2 kg) of sugar
  • 2 oz (60 mLs) gold rum
  • 1 tsp (5 g) ground cloves
  • 1 tsp (5 g) ground allspice
  • 1 tsp (5 g) ground cinnamon

Separate the egg whites and yolks.  Add the spices and sugar to the egg whites and beat the whites to a stiff meringue. Beat the egg yolks to thin them out a bit and then mix them in with the meringue.

Original Recipe vs. Modern Recipes vs. This Improved 1860s Recipe

Modern recipes are quite a bit fattier than the original and I can see why. Fats like butter prevent the egg proteins from linking together when heated but butter also completely changes the drinks flavor. I did quite a few experiments and the issue with this recipe is you can not use hot water or hot milk, because it will cook the egg whites and make the drink lumpy. Only warm water works. Every recipe you find on line that is not fatty does not use actually hot water but just warmed water or milk. This is a common issue for desserts like flan and soufflé and thus why they are cooked in water baths to prevent them from getting too hot. The trick to maintaining the flavor of the original Tom and Jerry and making it so the drink does not get lumpy when hot water is added, is to make this like a custard. Adding a small amount of thickened cornstarch will not change the flavor or texture of the drink and prevents the egg proteins from binding into poached eggs.

The more modern butter or heavy cream filled tom and jerry recipes are good but to me they are bit too thick. Too close to an egg nog in my opinion. What I like about the original recipe is its flavorful and very drinkable. Not too thin and not too thick, but it doesn’t heat well. Anytime a Tom and Jerry recipe calls for hot water or milk they mean “lightly heated”. This makes for a lukewarm drink that feels like it was forgotten on the counter. By simply adding a cornstarch slurry this improved version is both true to the original flavor and texture while also being able to be heated like a proper hot drink. (I also reduced the sugar, as it was WAY to sweet). It all comes down to personal preference and the best way to find out is to make each one and try them.

Should You Buy It Or Make It

A jar or bucket of Tom & Jerry batter are oddly expensive considering these are ingredients you probably have in your fridge right now. Its mostly a midwest drink too, so if you don’t live in the midwest its hard to find. Making Tom and Jerry Batter does require a small amount of baking skills too as meringue is not the easiest ingredient to make right and you will need an electric mixer of some sort (hand mixer is fine, it doesn’t have to be one of those larger KitchenAid ones). Do not try and make this by hand with a balloon whisk. Making meringue with a whisk is almost impossible. You need an egg beater or electric mixer otherwise your forearms will be on fire.

Again if you do not live in the midwest than you are kinda forced to make this yourself but even if you do a homemade Tom and Jerry Batter is worth it. Better product, you know what you put in it, easily adjust the sweetness to your taste, much cheaper to make it than buy it, and it only take about 15 minutes to make.

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Tom & Jerry Batter | Classic 1860s Jerry Thomas Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

15

servings
Calories

150

kcal
Total time

15

minutes

An Improved version of the original Jerry Thomas Tom and Jerry recipe that maintains the spirit of the original.

Ingredients

  • 6 whole Eggs

  • 1.5 cups Granulated Sugar

  • 1 tbs Corn Starch

  • 1 oz Gold Rum

  • 1/2 tsp Ground Cloves

  • 1/2 tsp Ground Allspice

  • 1/2 tsp Ground Cinnamon

Directions

  • Combine cornstarch and 2 ounces of cold water, stir till the cornstarch is dissolved and the mixture is thick, then set aside.
  • Separate the egg whites and yolks into two bowls.
  • Add the sugar to the egg whites and using an electric mixer (you would be crazy to do this by hand) beat the eggs into a medium peak meringue.
  • Once you are done beating, still using the electric mixer, slowly add the thickened wet corn starch. The cornstarch can only be added after you are done beating the meringue. The cornstarch prevents the meringue from cooking when you add hot water and turning into poached eggs.
  • In the second bowl with the egg yolks add the rum, ground cloves, cinnamon, and allspice. Using the electric mixer again beat the yolks till they become lighter in color and runny.
  • Add the egg yolk mixture to the meringue and fold to combine.

Notes

Cocktails That Use Tom & Jerry Batter