Los Angeles Cocktail

Pro tips

• Perform a dry shake first (15 seconds without ice) to fully emulsify the egg white, then add ice and shake again for optimal foam
• Use fresh-squeezed lemon juice; bottled juice dulls the brightness of this drink
• Chill your glass before pouring to keep the cocktail cold and foam stable
• Powdered sugar dissolves faster than granulated; sift if clumpy to ensure even sweetness

Substitutions

• Old Mr. Boston blended whiskey → any blended whiskey (rye or bourbon works but changes profile)
• Sweet vermouth → dry vermouth (lighter, less sweet result)
• Whole egg → pasteurized egg white product (safer, same texture)
• Powdered sugar → simple syrup, 1 tsp (easier to incorporate, slightly thinner texture)

Storage & make-ahead

Cocktails are best served immediately after preparation; do not store.

Equipment

cocktail shaker · jigger · strainer

Can I make this cocktail without a raw egg?

Yes, omit the egg white, though you'll lose the characteristic silky foam. Alternatively, use pasteurized egg white product for food safety.

What does the sweet vermouth do in this cocktail?

The sweet vermouth adds depth, slight sweetness, and herbal notes that balance the tartness of the lemon and spirit.

How do I get a proper foam on top?

Shake vigorously with ice for 10-15 seconds after the dry shake; the egg white emulsifies to create thick, stable foam when strained.

Can I substitute the whiskey brand?

Yes, use any blended whiskey, though the specific character will change slightly with different brands.