Tract · Cocktails

Sour · Shaken · Historical · complexity 3/5

Elk's Fizz

Mahoney's Elk's Fizz is a medal-winning whiskey-and-port egg fizz filled in the Swiss Ess style and served with sliced pineapple.

sweet · sour · berry · oaky · refreshing · club service

Served in Small fizz glass.

Variants (2)

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.172)

0.5 lemonlemon — one-half lemonbase
1 jiggerrye whiskey base
seltzer — fizz same as Swiss Essdilution
pineapple — sliced pineapplegarnish
1 egg whiteegg white — white of one eggother
0.5 jiggerport wine other
1 dessert spoonfulsugar sweetener
  1. Shake the lemon, sugar, rye whiskey, port wine, and egg white well.
  2. Strain into a small fizz glass, fill in the Swiss Ess manner, and serve with sliced pineapple.

Garnish: Sliced pineapple

Bartenders' Manual by Bartenders Association of America (1913, p.25)

0.5 lemonlemon — Lemonbase
1 jiggerrye whisky — Rye whiskybase
seltzer — Fizz waterdilution
1 whiteegg white — Egg whiteother
0.5 jiggerport wine — Port wineother
1 dessert spoonsugar — Sugarsweetener
  1. Shake well, strain into a small fizz glass, fill with fizz, and serve with sliced pineapple.

Garnish: Sliced pineapple

See also: Swiss Ess, Buffalo Fizz, Whiskey Fizz

Source attributes the recipe to Peter F. Sindar of St. Paul, Minnesota.