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
- 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.
- 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.
- 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.