Los Angeles Cocktail

Pro tips

• Dry shake (no ice) for 10–15 seconds first to emulsify the egg white, then add ice and shake again for proper texture and volume.
• Use freshly squeezed lemon juice, not bottled — the acidity and brightness matter in a balanced sour.
• Chill your glass beforehand; serve over fresh ice or up in a coupe for best presentation.
• Measure the vermouth carefully — too much overpowers the whiskey; it should be a whisper, not a shout.

Substitutions

• Old Mr. Boston Rye → any 80–100 proof rye or bourbon (Maker's Mark, Bulleit, Wild Turkey acceptable)
• Italian Vermouth → dry vermouth or skip entirely for a purer whiskey sour
• Powdered sugar → 1/2 oz simple syrup (reduces shaking time, slightly thinner mouthfeel)

Storage & make-ahead

Not applicable; cocktails should be made and served immediately.

Equipment

cocktail shaker · jigger · bar spoon · strainer

Can I make this cocktail without an egg white?

Yes, you can omit the egg white, though you'll lose the silky texture and foam top. The drink will be thinner and less complex.

What does the vermouth do in this recipe?

The 1/4 teaspoon of Italian vermouth adds subtle herbal and botanical notes that distinguish this drink from a standard whiskey sour.

Should I use powdered sugar or simple syrup?

This recipe calls for powdered sugar, which dissolves quickly and creates a different mouthfeel than syrup. You can substitute 1/2 oz simple syrup if preferred.

How do I know if my egg white foam is ready?

Shake vigorously for 10–15 seconds until the mixture is frothy and pale, with a visible layer of bubbles on top when poured.

What's the best rye whiskey for this drink?

Old Mr. Boston Rye (as specified) works well, but any 80–100 proof rye or bourbon with balanced spice and sweetness will work.