Elks Club Fizz

So, not only do various authors have varying recipes for mixed drinks, but apparently even the same author in two different sources can as well.

This evening, after reading the chapter last night in David Wondrich's Killer Cocktails, I decided to make an Elks Club Fizz.

(Note, in both, I am substituting the 1/2  tsp of superfine sugar with simple syrup.)

It went:

1 oz Straight Rye Whiskey

1 oz Ruby Port

1/2 oz Lemon Juice

1/2 tsp Simple Syrup

1 Very Fresh Egg

Shaken and strained, poured tall, no ice. Nowhere did the recipe say to top with seltzer, but one would assume, it being in the section dedicated to "Tiny Bubbles" that it was to be. I then did a Google search, and found Wondrich giving a similar recipe for a Chicago Fizz, which when replacing the dark rum for Rye, was the Elks Club Fizz.

This recipe goes:

1 oz Rye

1 oz Ruby Port

1/2 oz Lemon Juice

1/2 teaspoon Simple Syrup

1 Egg White

The differences are slim; regardless, it does confuse one.

Shaken, strained, and poured tall, no ice. Topped with Seltzer to about an inch of the rim.