Los Angeles Cocktail

Pro tips

• Dry shake the mixture for 10–15 seconds without ice first to fully emulsify the egg white and create a silky, voluminous foam.
• Use fresh lemon juice, not bottled—acidity and balance depend on it.
• Chill your coupe or cocktail glass beforehand; a cold glass helps the foam hold longer.
• Strain carefully into the glass to preserve the foam layer on top.

Substitutions

• Old Mr. Boston Whiskey → any bourbon, rye, or Canadian whiskey (flavor profile will shift slightly)
• Powdered sugar → simple syrup, 3/4 tsp (easier to dissolve, slightly thinner mouthfeel)
• Sweet vermouth → dry vermouth or Maraschino liqueur (changes balance; use sparingly)

Equipment

cocktail shaker · jigger · bar spoon · coupe or cocktail glass · fine strainer or Hawthorne strainer

Can I make a Los Angeles Cocktail without the egg white?

Yes, you can omit the egg white, but the drink will lose its signature silky texture and foam top. The cocktail will be thinner and less visually striking.

Is it safe to use raw egg white in this cocktail?

Use pasteurized eggs or pasteurized egg white product to minimize food safety risk. Some bars use aquafaba (chickpea liquid) as a vegan alternative.

What type of whiskey works best for a Los Angeles Cocktail?

Bourbon, rye, or Canadian whiskey all work well. Bourbon offers sweetness, while rye brings spice; choose based on your flavor preference.

How do I get a good foam on top?

Dry shake (shake without ice) for 10–15 seconds first to emulsify the egg white, then add ice and shake again to chill and build foam.

Can I batch this cocktail ahead?

Mix the whiskey, lemon juice, powdered sugar, and vermouth in advance, but add the egg white and shake just before serving to ensure a fresh foam top.