Cole's Recipes

Mix This: Cole’s Old Fashioned w/ Max Maxey

January 21st, 2014 — 1:30pm

Cole's Old Fashioned
In the cocktail world, there are three cocktails I consider to be the Holy Trinity. These three drinks- the Old Fashioned, the Manhattan, and the Sazerac – are the corner stones of today’s cocktails, and being that I hope to make this entry part of a series, I’m going to start with the granddaddy of them all – The Old Fashioned. At Cole’s , we are known for our Old Fashioneds, and now have this popular drink on draft, ensuring both speed and consistency for our customers.

The Old Fashioned was first seen in print in 1806, when a reader asked about a new drink he had tried that was made with bitters and resembled a sling. Since then, there have been many variations of this cocktail. However, being that Cole’s is Los Angeles’ oldest bar, I like to think we create our Old Fashioneds as close to the original as a person can get.

The first step is to use a good quality bourbon. Back during the time the Old Fashioned was born, whiskeys would all have been 100 proof or higher. I believe using a goodbourbon as close to a bonded 100 proof as possible, is essential in capturing the original feel of the drink. At Cole’s we currently are implementing a barrel program. This means we select a barrel from the distillery to use on our drinks making them one-of-a-kind. Currently, we are using a 10 year aged Henry McKenna 100 proof bonded to make our Old Fashioned.

- 1 sugar cube
- 2-3 dashes of Angostura bitters
- 2 oz. Bourbon
- Ice
- Lemon peel
- Orange peel
- Luxardo cherry

Place a sugar cube in an Old Fashioned glass and add the 2-3 dashes of bitters
Muddle sugar cube with bitters
Add 2 oz. of Bourbon and stir
Add ice (preferably a block)
Stir 20 – 30 times.
Rim the glass with both the lemon and orange peel
Add peels and cherry to garnish

Don ‘Max’ Maxey / Cole’s Red Car Bar / Bar Manager

Mix This: The Sidecar

May 23rd, 2012 — 5:06pm


As I was sitting at Cole’s talking with Brent Falco one evening recently (the Bar Manager extraordinaire who I’m sure you’re familiar with, and if not you need to head down there right now!) a nice lady ordered a Sidecar from her. She asked if there was anything she could use instead of Jack (!) because she had been drinking them in more of a club setting and the place she frequented used Daniels. Brent didn’t even bat an eye, and made her and amazing Sidecar–sans said Jack/with Brandy, and the difference to her was immediately shown on her face.

This easy cocktail hails from around the prohibition era. Its simple mix of Brandy, Cointreau and fresh Lemon juice is simple yet extremely effective in getting you in the place you’d like to be. I stress that it should be FRESH Lemon juice and not a mix–I know some like to use a mix because some like this cocktail to be a little on the sweeter side, but you can add .25 of simple syrup instead or even sugar-rim the glass.

Sidecar
- 1.5 oz Brandy
- 3/4oz Cointreau
- 3/4oz Fresh Lemon Juice
- (optional sugar rimmed glass)
- Ice to tumbler, Shake and strain in Cocktail glass.

*BTW I know Brent’s take might be a little different than mine, so next time you’re in Cole’s ask her about hers. Its worth it :)

Plex Lowery, Tony’s Saloon, General Manager

Mix This: Pimm’s 5

April 18th, 2012 — 5:44pm


Spring is here and summer is upon Los Angeles.  So what did the bartender’s at Cole’s come up with?  After 2 months of work and many recipes later we would like to share with you our version of  ”Pimm’s 5″. Unlike like the “Pimm’s 1″ recipe that originally was made with gin, the “Pimm’s 5″ recipe was  made with Rye (Pimm’s #2- Scotch; Pimm’s #3-Brandy; Pimm’s #4-Rum; Pimm’s #6-Vodka).  The only 3 left in exitence  are Pimm’s #1, #6, and #3 (now called Winter).  Pimm’s #5 was distilled and sold after World War 2, but because of the company’s hard times and reduced demand Pimm’s #5 was phased out.  At Cole’s we say Boooooo!!!!  D. “Max” Maxey, a bartender at Cole’s, came across one of the original bottles of Pimm’s #5, and the Bar interest of creating a version was on it’s way.  We would love for our regulars and new comers to stop and try our Pimm’s #5 cup, which will be our 1930′s special for April and our seasonal special for May.  Don’t  worry you will always be able to get it year round, but there’s nothing like the beginning lanch!!!

Pimm’s 5
- 2oz of Cole’s Pimm’s #5

- 2 cucumber slices

- 1 orange slice

- 1 lemon wedge

- 4 mint leaves

- Touch of Cracked Fresh Pepper

- Over Ice & Topped with equal parts Soda & Sprite

Brent Falco, Bar Manager, Cole’s

Mix This: Champagne Cocktail

January 17th, 2012 — 3:47pm


When I think about the New Year – I think of friends, family, and parties!!!  And parties means cocktails so why not do something interactive with your guests and loved ones.  One cocktail that I think is perfect for beginning a party off and getting your friends and family to mingle is “The Champagne Cocktail” (recipe below).  The basis of this cocktail is to take a lower grad brut champagne and liven it up with bitters and a single sugar cube.  Here is where the interactive can come into the party.  It’s as simple as creating a bitter bar.  Go online or one of my favorite places (because they love what they do and can help you choose the right kind) is BarKeeper in Sunset Junction.  Set up all your bitters and various garnishes to compliment the bitters and let your friends and family play around and be creative.

CHAMPAGNE COCKTAIL

Glassware:  Champagne Flute (will help the bubbles bring the aromatic of the bitters to the top)

- Brut Champagne (your choice)
- 1 White Sugar Cube
- 2-3 dashes of your favorite bitters or .25 oz
- Single Lemon Peel or garnish of your choice

Fill flute half-way up with champagne.  Place sugar cube in a bar spoon over flute. Dash bitters on top of sugar cube in spoon (you will see sugar cube soaking bitters up).  Place bitters and sugar cube in Flute.  Fill champagne to the top and garnish.

Brent Falco, Cole’s Red Car Bar Manager

Mix This: Mint Julep

July 27th, 2011 — 11:18am


Cole’s 1930′s cocktail list, that sits framed in our restaurant, is is an inspiration each month to the Cole’s bartenders and their hand-crafted cocktails of today. Each month a cocktail is pulled from the list and reconstructed to fit today’s bar patrons taste. Our featured cocktail for June-mid July is the “Cole’s Mint Julep”. When looking at the 1930′s menu we noticed that the Mint Julep had Rum and Bourbon. In the 1930′s Rum and Cognac where big attractions at the American bars and in many old menus you find that classical drinks were adding these two ingredients into cocktails that wouldn’t usually have had them there. True to Cole’s taste we didn’t want our Mint Julep too sweet so we choose to float “Bacardi 8 Rum” on top of the crushed ice, and leave the majority of the julep with bourbon. This combination with fresh mint, brown sugar, crushed ice, served in a Mint Julep cup, and wrapped in a napkin leaves our customer with not only with a beautiful drink in front of them but with a delicious one as well. We take pride in our 1930′s cocktail list and each month we strive to give you a little something from the past that will reintroduce you to different spirits, styles of classical cocktails, and their histories. So don’t be afraid to ask one of the Cole’s bartenders because they are waiting to bring you into the 1930′s!

- Brent Falco, Bar Manager, Cole’s