Elk’s Own

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.

Read more

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.

Read more

More drinks like Elk’s Own

Betsy Ross
Brandy, Port, Orange curaçao...
Josephine Baker
Cognac, Port, Apricot liqueur...
New York Sour
Rye whiskey, Lemon, Egg...
Rattlesnake
Rye whiskey, Absinthe, Lemon...

Get the app, make better drinks

The Cocktail Party app puts this drink – and hundreds more – in your pocket, and tells you what you can make from the ingredients you have at home. It’s the best $3.99 you’ll ever spend on a drink.

App-Devices