Watch out: This drink has a whole egg in it.
Hear me out.
Remember this daiquiri? Egg whites are good in cocktails. Why not add the yolk as well?
This is where the reverse dry shake comes in — especially now that we’re working with a full egg. If you want that fantastic foam layer on a drink, you need to shake vigorously with ice, strain, and shake again. It sounds finicky, but it’s worth it.
And now: the Los Angeles cocktail.
This is a rich drink, delicately flavored with a bit of citrus and a bit of vermouth. It’s one of the more unique combinations I’ve tried.
los angeles cocktail*
for 1 drink
1 1/2 oz. bourbon
1/2 oz. fresh lemon juice
1/2 oz. Antica Formula or other sweet vermouth
1/2 oz. simple syrup
bitters for garnish
In your shaker, combine bourbon, lemon juice, vermouth, simple syrup and egg. Add a big ice cube and 3 regular sized ones, and shake vigorously for 30 seconds. Strain into a glass, dump the ice, and pour back into the shaker. Shake again for 20 seconds. Double strain into your glass. Let the foam develop for 30 seconds or so. Garnish with bitters.
*I found this recipe in various places when I was researching vermouth and egg white drinks.