Los Angeles Cocktail

Pro tips

• Shake hard and long (15+ seconds) with ice to fully emulsify the egg and build a thick, luxurious foam head.
• Use fresh lemon juice, not bottled, to balance the sweetness of the powdered sugar and vermouth.
• Strain into a chilled coupe or small rocks glass to showcase the foam and chill the drink quickly.
• Add the sweet vermouth in small measure—it's easy to overpower the citrus and whiskey balance.

Substitutions

• Old Thompson Blended Whiskey → bourbon or rye whiskey (adjusts flavor profile slightly but maintains balance)
• Sweet Vermouth → dry vermouth (creates a crisper, less herbaceous finish)
• Whole Egg → pasteurized egg white only (reduces richness, creates a lighter foam)

Storage & make-ahead

Cocktails are best served immediately after mixing and shaking. Do not store prepared cocktails.

Equipment

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

Is it safe to use raw egg in this cocktail?

Raw eggs carry a small food safety risk. Use pasteurized eggs or pasteurized egg whites if you're concerned, or skip the egg entirely for a lighter sour.

How do I make the foam on top?

Shake the cocktail vigorously with ice for 10–15 seconds to emulsify the egg white and create a silky foam layer.

Can I make this ahead?

Mix and chill the ingredients up to 2 hours before serving, but shake with ice and egg just before pouring to preserve the foam.

What if I don't have Old Thompson whiskey?

Substitute any blended or bourbon whiskey of similar proof; the drink will taste slightly different but remain balanced.

Should I use egg white or whole egg?

This recipe calls for whole egg; the yolk adds richness. You may use egg white alone if you prefer a lighter, drier texture.