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Tom 'n Jerry Hot Drink Serving Set from 1950's - $100 (Oklahoma City)
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This set is in excellent condition. There are no chips, cracks or flaws. There is some subtle crazing patina in the glaze to remind you that it is the genuine article in your hand. It'll be a statement piece in your kitchen this holiday entertaining and party season.
The Mixing Pitcher measures almost 9 inches in height and 6 3/4" in diameter at the top. The cups measure 3 1/4" in height. All 8 cups can fit inside the pitcher for easy and compact storage.
$100 Cash, Firm, No trades.
Please call (NO TEXTS) or email through Craigslist.
Circa 1950 Winfield Pottery was founded in 1929 and continued in production until 1962. The company began in Pasadena California but moved to Santa Monica in 1946.
The Tom and Jerry is a traditional Holiday cocktail devised by sports writer Pierce Egan in the 1820s.
Dammon Runyon comments on this cocktail in his short story, Dancing Dan's Christmas: "This hot Tom and Jerry is an old time drink that is once used by one and all in this country to celebrate Christmas.
Maybe it’s the foamy crown. Maybe it’s the seasonal spices. Maybe it’s all hype. Either way, the Tom & Jerry is a classic cocktail Christmastime choice. This cozy drink is sweet, hot, and festive. Think warm sugar cookie in a glass.
Thanksgiving and New Year's too.
INGREDIENTS:
Boiling water, to rinse
1 ounce dark rum
1 ounce cognac
1 tablespoon Tom & Jerry batter (recipe below)
Whole milk, hot, to top
Garnish: nutmeg, freshly grated
Garnish: ground cloves
Garnish: ground allspice
STEPS:
Rinse a small coffee mug (or white ceramic Tom & Jerry cup) with boiling water to warm it, then discard the water.
Add the rum, cognac and batter into the cup and top with hot milk.
Garnish with a mixture of 2 parts freshly grated nutmeg to 1 part each ground clove and ground allspice.
HOW TO MAKE TOM & JERRY BATTER:
Separate 3 egg yolks and whites and set aside. In a nonreactive bowl, whip the egg whites with 1/4 teaspoon cream of tartar until stiff peaks form. In a separate bowl, beat the yolks with 1 cup of sugar, 1/2 ounce Jamaican dark rum and 1/4 teaspoon vanilla extract. When the yolk mixture is completely combined, gently fold it into the egg white mixture. Keep refrigerated.
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