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

Caña Rum Bar 2 Year Anniversary Party!!!

April 18th, 2012 — 11:31am

To kick off our first Sunday this weekend on April 22nd we’re celebrating our second birthday. Caña is entering its terrible two’s! The bash kicks off at 8pm and from 10 to last call KCRW DJ Jeremy Sole is treating us to his exclusive dub plates and global grooves. Yes, thanks to our pals at Don Q we have this guy flying back from the desert to bring a lil’ piece of Coachella right to our patio! Please note shaking it on the dance floor under the stars is strongly encouraged.

There’ll be hijinks throughout the night including a raffle whose prizes range from Barkeeper goodies and forbidden rums to a date with our own Orlando Bloom replica bartender, Milan. It’s all going to benefit Charity Water. Their dedication to ensuring every publicly donated cent goes directly to developing clean water solutions for those that need it most is truly refreshing.

To answer a few of your questions:

Can I bring guests to Sunday’s party?
If you are a member (membership only $20) absolutely! It’s fun for the whole [21+] family. As always, if you’d like to bring more than 3 guests please email or call ahead, that’s all it takes.

Will there be food during the party?
Hell yes. No Jodas Cuban Kitchen’s truck will be serving up the town’s best medianoché and a host of other tasty latin treats til 1-ish.

Can I see this new menu online?
Yes, you can check out the new menu online via our site. Here’s the link. 

If you’d like to make a resy for our party on Sunday just reply to with “Birthday” in the subject line and size of the party with ETA and a phone number in the body. I know we can’t celebrate with all 5,300 of you, but we’re certainly going to try.

Much love & nuff respect,
Allan Katz, Caña Rum Bar, GM

Mix This: The Cantón Diem Champagne Cocktail

April 17th, 2012 — 4:18pm

The Cantón Diem Champagne Cocktail

Mumm Napa Brut champagne
1-1/4 oz. Domaine de Canton Ginger Liqueur
Fresh orange peel

Champagne is the traditional stuff of celebration, but at Broadway Bar, where we are known for our champagne cocktails, we believe there is always something to celebrate! And sometimes, even a celebration can use a little more kick!

Cue the Canton Diem, a basic yet intricate champagne cocktail that adds a little more spice and kick to that plain old glass of bubbly!

Domaine de Canton is made in Jarnac, France from crystallized Vietnamese baby ginger, Grand Champagne VSOP cognac, neutral spirit, Provencal orange blossom honey and vanilla, providing a rich, smooth flavor while retaining a prominent (yet not overbearing) bite.

Simply pour 1-1/4 oz. of Canton Ginger Liqueur into a chilled champagne flute and fill with your favorite Brut champagne. Add another level of subtle flavor by flaming a fresh orange peel over the glass, then dropping it in the cocktail as a garnish.

Joe Baxley, Broadway Bar, GM