There are few holiday traditions more classic than the enjoyment of a Tom & Jerry, eggnog's sexy, spicy, warming cousin.
And there are few places better to enjoy one (or two) than at Bryant’s Cocktail Lounge, 1579 S. 9th St., which has made serving the classic drink a holiday tradition.
The Bryant’s version of the warm, creamy Tom & Jerry – which tastes a bit like boozy spiced custard – employs both Korbel brandy and Bacardí Añejo Cuatro rum, along with a batter containing eggs, vanilla, powdered sugar, butter and the classic spices: nutmeg, cloves and allspice.
"I always tell people that this is the quintessential holiday drink in Wisconsin," says Bryant's owner John Dye. "If it’s done right, it’s a process; so serving these is a labor of love."
This year, the official launch of the Tom & Jerry Room will kick off on Friday, Dec. 1 with service from 5 p.m. until 11 p.m. (or until the housemade T&J batter runs out).
What you need to know
The upstairs Velvet Room at Bryant's has been transformed into Tom & Jerry Room, a magical respite where delicious drinks are made by hand and served to those lucky enough to appreciate their nostalgic holiday-inducing charms.
Getting a hold of your Tom & Jerry is easy. Just grab a seat and place your order. If you order a Tom & Jerry, you'll get a ticket which you can take upstairs with you and redeem for your drink.
Commemorative Tom & Jerry mugs will also be available again this year. Designed by Pete Klockau of The Black Lagoon Room the mugs will be available for $12 (mug only) or $22 (mug with Tom & Jerry). Drinks with no mug will be available for $12 each.
The Tom & Jerry Room is only open for a limited time every December. This year, the fun kicks off on Friday, Dec. 1 and Saturday, Dec. 2 with hours from 5 p.m. to 11 p.m. (or until the Tom & Jerry mix is gone). After Dec. 2, the Tom & Jerry Room will be open every Thursday through Saturday through Dec. 30 from 5 to 11 p.m. (or until sold out).
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.