Los Angeles Cocktail

Pro tips

• Dry shake the egg white with lemon juice and sugar for 10–15 seconds before adding ice to build a stable foam.
• Use fresh lemon juice, not bottled, for brightness and balance.
• Chill your glass with ice water before serving to keep the cocktail cold longer.
• Fine-strain into the glass to catch ice chips and foam debris for a polished presentation.

Substitutions

• Old Mr. Boston Whiskey → Any quality bourbon or rye whiskey (adjust sweetness slightly)
• Powdered sugar → Simple syrup (use 1/2 tsp instead of 1 tsp for balance)
• Sweet vermouth → Dry vermouth or Amaro (changes flavor profile; start with 1/4 tsp and adjust)
• Fresh lemon juice → Bottled lemon juice (not ideal; fresh yields better balance and aroma)

Storage & make-ahead

Cocktails are best consumed immediately; store unused ingredients separately in a cool, dark place.

Equipment

cocktail shaker · fine strainer · jigger

Can I make this cocktail without an egg?

Yes, omit the egg and shake the other ingredients with ice, though you'll lose the signature creamy texture.

What type of whiskey works best?

Bourbon, rye, or Canadian whiskey all work; bourbon provides a sweeter profile, rye adds spice.

How do I safely use raw egg in a cocktail?

Use pasteurized eggs or pasteurized egg white products to reduce food safety risk.

Should I dry shake or wet shake?

Dry shake first (without ice) for 10–15 seconds to emulsify the egg white, then wet shake with ice to chill and dilute.