Cocktail: The Elk’s Own
February 16, 2022
by Chris Hennessy, Irish whiskey and cocktail expert and co-creator of Aqua Vitae.
Ahead of the upcoming tasting event with W.D. O’Connell, we’re going to dive into the Whiskey Sour category with a forgotten American classic, the Elk’s Own.
The grandfather of the Elk’s Own was a sparkling drink from the late 1800s called Chicago Fizz. Over time, this Chicago Fizz changed in some respects & the funky & earthen base of rum was replaced with the dry crisp spice of rye whiskey.
In 1901, the Chicago Fizz became the Elk’s Fizz, & Peter Sindar from St. Paul, Minnesota was awarded the Bartender’s Medal of the National Police Gazette for his recipe interpretation.
Finally, in Harry McElhone’s book “Barflies & Cocktails” from 1927 the recipe of the Elk’s Own in its final version was published for the first time: as a Sour without soda.
1 oz. W.D. O’Connell 10yo single grain
¾ oz. Tawny Port
¾ oz. Fresh lemon juice
½ oz. Demerara syrup (2:1)
¾ oz. Egg whites OR ¾ oz. aquafaba
Add all the ingredients to a shaker.
Without ice, shake for 10 seconds. This will give the best results in texture.
Next add ice & shake hard for 10-15 seconds. This will chill & dilute perfectly.
Finally strain the cocktail into a chilled stemmed glass.
Freshly grate nutmeg over top for garnish. Sip & savor – more please.