Los Angeles Cocktail

Pro tips

• Dry shake the egg and citrus first (10–15 seconds without ice) to fully emulsify, then add ice and shake again for a creamy, stable foam.
• Use fresh lemon juice only—bottled juice will flatten the drink's brightness and balance.
• Chill your coupe or cocktail glass beforehand to keep the drink cold longer after straining.
• Measure powdered sugar carefully; it dissolves faster than granulated and prevents grittiness.

Substitutions

• Old Thompson → Maker's Mark or any accessible blended whiskey (flavor profile may shift slightly)
• Sweet vermouth → Dry vermouth (increases citrus bite; reduce powdered sugar by 1/4 tsp to balance)

Equipment

cocktail shaker · jigger or measuring spoon · coupe or cocktail glass · strainer

Can I use a different whiskey?

Yes. Any blended or straight whiskey works, though the original calls for Old Thompson. Adjust sweetness if using a higher-proof or spicier whiskey.

Is the raw egg safe?

Use only fresh, high-quality eggs from a reliable source. Those with compromised immune systems should avoid raw eggs. Pasteurized eggs are a safer option.

How do I get a foamy top?

Dry shake (without ice) for 10–15 seconds first to emulsify the egg, then add ice and shake again for 15 seconds before straining.

What glassware should I use?

Serve in a coupe or cocktail glass over ice or up (chilled, without ice), depending on preference.

Can I make this in advance?

No. Mix and shake immediately before serving to preserve the egg foam and ensure proper chilling.