The Los Angeles Cocktail
The Juice of 1 Lemon. (Juice a generous quarter of a Lemon)
4 Hookers Whisky. (2 oz Eagle Rare Bourbon)
4 Teaspoonsful Sugar. (1 teaspoon sugar)
1 Egg. (About a quarter of a whisked large egg)
1 Dash Italian Vermouth. (a splash of Carpano Antica)
Shake well and strain into cocktail glass. (Drops of Angostura to garnish.)
I will note that this recipe is nearly verbatim from Judge Jr.’s “Here’s How” except that Judge Jr. calls for “Scotch” instead of just “Whisky”. He also adds the comment, “After trying this you will understand why they talk about the climate out there.” Whatever that means.
I wasn’t feeling much like Scotch and the bottle of Eagle Rare Bourbon was handy.
I also took the liberty of borrowing the Angostura drop garnish from the Pisco Punch, which adds a nice spicy scent to the cocktail. And, well, plus bitters, so you can actually call it a cocktail!
I really enjoyed this cocktail. It’s too bad so many people are skittish about whole eggs in cocktails, as this cocktail is a great pick me up. As Harry McElhone sez about the Swissess in “Barflies and Cocktails”, “This is a very good bracer for that feeling of the morning after the night before.”
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.