3/4 oz Rye Whiskey (Rittenhouse 100) 3/4 oz Port Wine (Ramos Pinto Ruby) Juice of 1/2 Lemon (3/4 oz) 1 tsp Sugar (1/4 oz Simple Syrup) 1 Egg White
Shake once without ice and once with. Garnish with a slice of pineapple.
Last night we decided to stay in and hang out with our sick kitty, Sadie. Sadie insisted that we open up the Trader Vic's 1948 Bartender's Guide and pick out a drink. Well that's more of a back story than we could find on the drink that we eventually selected, the Elk's Own Cocktail. Despite my searching, there was no history for it such as it being created at an Elk's Lodge bar or other. The Elk's Own recipe fell somewhere between a classic Manhattan and a Rye Sour, and it made good use of the egg whites and partially zested lemon we had left over. The drink itself had a pretty ruby color underneath a frothy white head; flavor-wise, it was sweet and lemony with the balance shifting more toward tart on successive sips. The egg smoothed out the rye and citrus notes, and it and the port provided an elegant richness to the Elk's Own Cocktail.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell. (Note: If you are looking for virgin cocktails, check out the companion MocktailVirgin blog!)