Today I'm making 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. However you garnish, I'm sure you'll love it. For this recipe, I'm doing the traditional egg white, but I also encourage you to try it with aquafaba for an equally tasty result! Cheers!

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TIME STAMPS
Intro: 0:00
The History: 0:27
The Booze: 1:51
The Recipe: 2:38

THE ELK'S OWN COCKTAIL RECIPE
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
For best results in texture, dry shake (shake without ice) before chilling to agitate the egg white/aquafaba

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

THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
My goto large shaking tin: https://amzn.to/33vnMLJ
My goto small cheater tin: https://amzn.to/3qecbe5
Hawthorne strainer: https://amzn.to/2VBUSWh
Fine mesh strainer: https://amzn.to/4akT1dn
Microplane zester: https://amzn.to/2VCLDF0
Juicer: https://amzn.to/3ioOwFe
Rubber bar mat (6"x12"): https://amzn.to/3h2IJER
The Nick and Nora glassware: https://amzn.to/3GreJQD

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Coproduced with the lovely Azusa "Az" Inaba

Image attributions:
"The National Police Gazette" by Midnight Believer is marked with CC PDM 1.0