Matthew Biancaniello isn’t the only bartender laying egg drinks. Here are a few more requiring the ingredient.
Allston Yacht Club
The bartenders here infuse vodka with Nueske’s applewood-smoked bacon and then pair it in a martini glass with a pickled quail egg -- bringing a whole new meaning to liquid breakfast.
1320 Echo Park Ave., Los Angeles, (213) 481-0454
Here’s a new way to combine tea and eggs. The folks at Cafe Pierre steep a bag of Earl Grey tea in gin for one hour. They then combine the gin with egg whites and lemon juice, which they shake with ice and strain into a martini glass.
317 Manhattan Beach Blvd., Manhattan Beach, (310) 545-5252
Casey’s Irish Pub
On Saturday mornings, Steven Allen serves a bloody mary that he says takes longer to make than to set up the whole bar. And for good reason. He pours the cocktail into a glass that he’s rimmed with brie and dipped in salt-and-chile powder mix. Then he garnishes it with a prosciutto-and-garlic-stuffed olive, pickled okra and a celery stalk filled with cream cheese. For the grand finale -- among those who know to ask for it -- he tops off the drink with a fried quail egg.
613 S. Grand Ave., Los Angeles, (213) 629-2353
Those lucky enough to get into this private cocktail bar can try Joel Black’s Peachy Keen cocktail. It’s made with Cabo Wabo reposado tequila, Cointreau and fresh lime juice, as well as egg whites that have been foamed with peach puree and peach liqueur.
714 W. Olympic Blvd., Los Angeles, phone number withheld
Guys & Dolls
Egg whites are combined with Bacardi clear rum, pineapple, pomegranate and orange juice in mixologist Josh Curtis’ cocktail, which is served in a wine glass and garnished with kiwi. The drink is called Robertson Boulevard.
8713 Beverly Blvd., West Hollywood, (310) 360-0290
The cocktails at Little Dom’s are good enough to eat, and the Tart is no exception. Served on the rocks, this refreshment is made with Applejack brandy, unfiltered apple juice, lemon juice, egg whites and freshly sliced apples.
2128 Hillhurst Ave., Los Angeles, (323) 661-0055
The Golden Sun is more than what we see 99% of the time in the L.A. sky. It’s also the name of Philippe’s cocktail of bourbon, Grand Marnier, orange marmalade, lemon juice, honey, cocoa powder and egg white, served in a large, bowl-shaped wine glass.
8284 Melrose Ave., Los Angeles, (310) 951-1100
The Roger Room
This tiny La Cienega bar serves a host of creative drinks, including the Japanese Maple, made with Yamazaki Whisky, pure maple syrup, fresh lemon juice and egg whites. “We spray a mix of [Bacardi] 151 rum and bitters through a stencil that leaves a design in the frothy head of the drink,” says co-owner Jared Meisler.
370 N. La Cienega Blvd., Los Angeles, (310) 854-1300
Saddle Peak Lodge
Mixologist Chris Barragan gives the classic Ramos Fizz a spin with his Bloody Good version made with Charbay Blood Orange vodka, lemonade, lime juice, orange flower water, vanilla extract, cream Brazilian azucar and, yes, a heaping scoop of whipped egg whites.
419 Cold Canyon Road, Calabasas, (818) 222-3888
Switching up a gimlet by opting for vodka instead of gin isn’t exactly adventurous. Adding white peach juice and basil ups the ante a little bit. But topping it with pasteurized egg whites -- now that’s taking it somewhere new.
10850 W. Pico Blvd., Los Angeles, (310) 470-1539
This Santa Monica joint shakes up something called the Rattlesnake: mescal, fresh lime juice and pineapple juice, mint, egg whites and sugar. Although it won’t bite, it could leave you with a hangover if gulped too fast.
119 Broadway, Santa Monica, (310) 395-6037