Skip to content
Sip Curator
Log in Sign up
All cocktails Elk's Own

Log in to see whether your bar can pour this

Elk's Own

Aperitivo/aperitif · Sours (citrus)

4.2 8 ratings

Favorite

Ingredients

1 oz Tawny port
1/2 oz Rye whiskey 50% abv
1/2 oz Bourbon whiskey
1/2 oz Lemon juice
1/3 oz Sugar syrup 'rich' (2:1)
1/3 oz Egg white (pasteurised)

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of pineapple wedge.

Method

  1. 3 SHAKE all ingredients with ice and strain back into shaker.
  2. 4 DRY SHAKE (without ice) to emulsify.
  3. 5 FINE STRAIN into chilled glass.

Garnish

  1. 6 Garnish with pineapple wedge on rim.

Made it?

How did it pour?

Rate this drink

With an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.

Flavour profile

50.0% alc./vol. · 1.1 standard drinks · 157 calories

History

A port and whiskey sour, works with tawny port but not ruby. Bourbon and rye ensure spirituous spice and vanilla.

The foundation for this recipe can be found in a version initially printed within Harry McElhone's 1927 volume, "Barflies and Cocktails." "Elk's Own Cocktail. White of a Fresh Egg. 1/3 Rye Whisky, 1/3 Port Wine. Juice of half Lemon, 1 teaspoonful Sugar. Shake well, strain into wineglass, and a slice of pineapple."

Created by Harry MacElhone