- 1 oz Fresh cream
- 1 oz Cognac
- 1 oz Crème de cacao
Shake and strain into a chilled cocktail glass. Sprinkle with fresh ground nutmeg.
There’s a kid’s version that my father used to make for his grand children – use a little more cream, a little less Crème de Cacao and a lot less Cognac.
The following drinks were adapted from a 1932 recipe book called The Art of Mixing by James A. Wiley and Helene M. Griffth.
Shake with ice, pour in a rocks glass with no ice and float a tablespoon of dark rum on top.
Shake with ice and strain into cocktail glass.
Shake and strain into a cocktail glass.
Shake thoroughly and strain into cocktail glass.
Elk’s Own Cocktail
Shake with egg white & a little bit of simple syrup.
Simple Syrup = 1 cup sugar & 1 cup water, heat until sugar dissolves and mixture is clear.