Elk's Own

Looking for a whiskey sour with a little more soul? The Elk’s Own is a classic that may not be on everyone’s radar, but it deserves a spot in your cold-weather cocktail rotation. First published in Barflies and Cocktails in 1927, this rye-forward sour traces its roots back to the late 1800s. Anders Erickson—bartender, YouTuber, and one of our favorite drink educators—helped bring this forgotten gem back into the spotlight, and we’re glad he did.

This frothy, ruby-hued riff leans into wintry flavors with standout texture. Rye whiskey delivers bold spice, ruby port adds jammy depth and a velvety finish, and demerara syrup rounds the edges with rich sweetness. Fresh lemon keeps things bright, while egg white adds a silky crown of foam. Garnish with freshly grated nutmeg for an aromatic, seasonal touch.

Elegant, unexpected, and beautifully balanced, The Elk’s Own proves that some vintage recipes never go out of style.

(Originally published 12/5/25)

Author

The Elevated Craft Team

Prep Time

5 minutes

Category

Cocktails

Ingredients

• 1 oz. Rittenhouse 100 Proof Rye
• ¾ oz. Ruby Port Wine (we used Fonesca Bin 27)
• ¾ oz. Lemon Juice
• ½ oz. Rich Demerara Syrup (2:1, sugar:water)
• 1 Egg White 
• Garnish: Grated Nutmeg

Directions

1. Grab your Hybrid Cocktail Shaker and pour in one egg white or ¾ oz. Aquafaba. If you plan on using a raw egg, separate the yolk from the egg white before beginning. 
2. Add rye, ruby port wine, lemon juice and demerara syrup and shake vigorously for about 15 seconds.
3. Add ice and shake again for about 10 seconds.
4. Strain into a chilled coupe and let the foam settle before garnishing with grated nutmeg.