Los Angeles Cocktail

Pro tips

• Dry shake the egg white with lemon, sugar, and whiskey for 10–15 seconds before adding ice to build a stable, creamy foam.
• Use fresh-squeezed lemon juice—bottled lemon juice dulls the citrus and weakens the foam structure.
• Strain through a fine mesh strainer to remove small ice chips and ensure a silky texture.
• Add the Italian vermouth as a final float or built into the shake; it adds herbal notes that balance the sweetness.

Substitutions

• Old Mr. Boston Whiskey → any American whiskey (rye, bourbon, or blended whiskey preferred)
• Italian Vermouth → dry vermouth (reduces sweetness; adjust sugar to taste)
• Raw egg white → pasteurized egg white or aquafaba (0.5 oz chickpea liquid)

Storage & make-ahead

Cocktails are best served fresh immediately after preparation. Do not store premixed or with ice.

Equipment

cocktail shaker · jigger · bar strainer · coupe or cocktail glass

Can I make a Los Angeles Cocktail without raw egg?

Yes. Use pasteurized egg white, or substitute with 0.5 oz aquafaba (chickpea liquid) for a vegan foam alternative.

What type of whiskey works best?

Any American whiskey works, though a rye or bourbon balances better with the vermouth. Avoid overly peated scotch.

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 for 12–15 seconds to chill and dilute.

Can I batch this cocktail?

Yes. Multiply ingredients by number of servings, dry shake in batches, then chill. Serve immediately over fresh ice.

What glassware should I use?

Serve in a coupe or cocktail glass to showcase the foam. A rocks glass also works if preferred over-ice.