Los Angeles Cocktail

Pro tips

• Use pasteurized eggs to eliminate any food-safety concerns; many bars use pasteurized liquid egg white instead.
• Dry shake (shake without ice) first for 5–10 seconds to emulsify the egg, then add ice and shake again for 12–15 seconds total to chill and intensify the foam.
• Strain into a chilled coupe or sour glass with a fine-mesh strainer to catch ice shards and keep the foam pristine.
• Fresh lemon juice is essential—bottled juice will flatten the bright citrus character that defines this cocktail.

Substitutions

• Blended whiskey → bourbon or rye whiskey (drink will taste drier and spicier)
• Sweet vermouth → dry vermouth or omit entirely (reduces the subtle herbal sweetness)
• Powdered sugar → 3/4 tsp simple syrup (easier to mix, slight flavor shift)

Storage & make-ahead

Cocktails are served fresh and not stored. Prepare ingredients in advance and chill glasses beforehand for faster mixing.

Equipment

cocktail shaker · jigger · fine-mesh strainer · coupe or sour glass

Can I skip the raw egg white?

Yes, omit it for a simpler drink, though you'll lose the signature silky mouthfeel and foam. Increase lemon juice slightly if desired.

Do I need to shake longer because of the egg white?

Yes—shake vigorously for 12–15 seconds to properly emulsify the egg white and create a dense foam.

What blended whiskey works best?

Any quality blended whiskey (Seagram's 7, Fleischmann's, or similar) works well; avoid bottom-shelf brands that will taste harsh.

Can I make this without sweet vermouth?

Yes, increase whiskey to 1.75 oz or add a few drops of simple syrup to maintain balance, though the drink will taste different.

Is this drink safe with raw egg?

Use pasteurized eggs or pasteurized liquid egg white to eliminate food-safety concerns.