The perfect winter drink, the Elk's Own! This classic was first published in the 1927 book Barflies and Cocktails, though its origins date back to the 1800's. The traditional garnish is a slice of pineapple, but I like topping this one with grated nutmeg instead. Give it a try and you'll see why I think of it as a winter whiskey sour.

How to Make The Elk’s Own Cocktail

  • Bright and Tart.

  • Fruitiness from the Port.

  • Richness from Demerara.

Sips

  • This one calls for egg whites but can be easily subbed for aquafaba so make sure you have your choice on hand.

  • If you plan on using a raw egg, separate the yolk from the egg white before beginning.

  • Chill your glass, in advance. You’ll thank me later!

Tips

  1. Begin with a shaking tin.

  2. Pour in one egg white or 3/4 oz. aquafaba.

  3. Next, add 1 oz. of rye whiskey.

  4. Then, 3/4 oz. of a Ruby Port.

  5. Pour in 3/4 oz. of fresh lemon juice.

  6. Add 1/2 oz. of Rich Demerara Syrup.

  7. Shake vigorously for about 15 seconds.

  8. Add Ice and shake again for about 10 seconds.

  9. Double strain into your chilled glass.

  10. Let the foam settle prior to garnishing with graded nutmeg.

  11. Cheers!

The Elk’s Own Recipe

The Elk’s Own Ingredient List

  • 1 oz. (30 ml) Rittenhouse 100 Proof Rye

  • 3/4 oz. (22.5 ml) Fonseca Bin #27 Ruby Port

  • 3/4 oz. (22.5 ml) lemon juice

  • 1/2 oz. (15 ml) rich Demerara syrup (2:1, sugar:water)

  • 1 raw egg white OR 3/4 oz. aquafaba *

  • Grated nutmeg for garnish

    *Please note: * When consuming raw eggs, there is a risk of salmonella.

Find some of these ingredients and more as part of my Curiada x Anders Erickson Collection

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