Ada Clare

  • Serves

    makes 1 Cocktail


A staple on the menu at The Vault at Pfaff's, a speakeasy-style bar in New York City, this eminently drinkable cocktail is made with a rich, savory whiskey, a homemade barely-sweet sour mix that gets its body from shaken egg whites, and a splash of almond liqueur, brought together with a sweet cinnamon-sugar rim.


For the Sour Mix

  • 1 egg white
  • 1 cup sugar
  • 2 cups freshly squeezed lemon juice

For the Cocktail

  • 1 oz. rye whiskey
  • 1 oz. Amaretto
  • Cinnamon and sugar, for rimming the glass
  • Twist of grapefruit zest, for garnish


Step 1

Make the sour mix: Beat the egg white until soft peaks form, then whisk in sugar, lemon juice, and 2 cups of water. This makes about five cups of sour mix, enough for 20 drinks. The mix will keep, refrigerated in an airtight container, for up to two weeks.

Step 2

Rim the glass: In a small bowl, mix 2 parts sugar to one part cinnamon. Pour the mixture onto a plate. Pour some sour mix into a wind, shallow bowl. Dip the rim of a martini glass into the mix, then dip it into the cinnamon sugar to create a thin sugared ring.

Step 3

Make the cocktail: In a cocktail shaker filled with ice, shake 2 oz. sour mix with the whiskey and amaretto. Shake vigorously until well-chilled. Pour into rimmed martini glass. Garnish with grapefruit zest.

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