We came across the recipe for the Elk’s Own in Dale DeGroff’s The Craft of the Cocktail, which he attributes to Frank Meier’s The Artistry of Mixing Drinks from 1936.
It’s an unusual cocktail, but well-balanced and with a gorgeous, fluffy texture. DeGroff’s adaptation calls for Canadian Whiskey, which is typically a blended whiskey. You could also use bourbon or port, and we’ve tested recipes that call for brandy instead (or cognac), to good effect.
We like a really good egg foam on this one, so we dry-shake it first, without ice, and then add ice and give it another shake. For even more body, toss in the spring from a Hawthorne strainer for the dry shake, and remove it before you add the ice.
Shake once without ice (that’s called a “dry shake”) to get it foamy, then add ice and shake again. Strain into chilled cocktail glasses.