Ada Clare

See the RecipeAnna Stockwell

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.

Ada Clare
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.
Yield: makes 1 Cocktail

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

Instructions

  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.
  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.
  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.