Tony's Saloon Recipes

Mix This: Hot Toddy with Tony Saloon’s own Plex Lowery

December 11th, 2013 — 11:53am

Yup–we’re still in Fall. Winter doesn’t officially start until Dec 21st. That by no means is stopping some people here in LA from running around in Triple FAT Goose jackets like they are geologist in the Antarctic. C’mon ya’ll, its 70 degrees outside still! We are still in Southern Cali!

We are spoiled, spoiled, spoiled! Okay, you’re still cold, even though the sun’s beating down on you? Okay, i’m not going to argue anymore. Is that a sniffle I hear? You think you’re catching a cold?! Oh brother, give me a break!

Okay, here, make this. You’ll feel better. What? You’re no good at making drinks? Please, its as simple

as it gets. THERE IS NO REASON WHY YOU SHOULD MESS THIS UP. Easy peazy. I’m even gonna let you pick your favorite liquor, how about that? Happy now?

Hot Toddy
- 2 shots of your favorite liquor
- Hot water
- 1/2 good sized Lemon squeezed
- 2-3 teaspoons of Honey
- Anything else you think will be nice in it (cinnamon stick, clove, floral tea bag)

Put contents in a heat insulated mug. Drink, and feel better.

Plex Lowery, General Manager, Tony’s Saloon

Mix This: Long Island Iced Tea (L.I.T.)

January 24th, 2012 — 2:24pm

Order a Long Island Iced Tea in a higher end cocktail establishment, and you might possibly encounter a bit of eye rolling or a quiet “pffft!” under the breath. While certain obscure cocktails have definitely had a resurgence on the scene (absinthe-based ones come to mind) others have been almost vanquished to the “club” scene, considered by some “uncouth” or “unsophisticated” (Lemon drop, anyone?)

The L.I.T is credited to Robert C. “Rosebud” Butt from the 1970′s in Long Island, not surprisingly. Its main attribute is that its flavor belays the fact of its “punch-to-the-face”ness, which is why some bars limit the amount of how many you can order in one sitting. But made correctly, the LIT is a fabulous starter to get your evening started and soften your “mood”…

(One thing of Note: Due to these being a favorite of the club scene, they are usually made to be cranked out because of the high volume of customers. Most do not shake the cocktail, but just build in glass and be done with it. I think the shake makes the drink 10x better, so shake it–but don’t be surprised if you see it built but not shaken)

The Long Island Iced Tea (LIT)
Vodka (1/2)
Gin (1/2)
Tequila (1/2)
Light Rum (1/2)
Fresh Lemon (1/2)
Cointreau (1/2)
Simple (1/4)
Cola (Fill)
Lemon Wedge (Garnish)

All Contents except Cola (duh!) to Tumbler, Ice, Shake and Strain into Ice Filled Collins Glass. Add Cola to Fill, Stir gently and Garnish.

Plex Lowery, Tony’s Saloon General Manager

Mix This: Basic Cooler with Plex Lowery

September 14th, 2011 — 11:44am

The heat. The Heeeeat!

For the past week, it has been close to unbearable here in downtown Los Angeles. Birds have been falling out the sky mid-flight, car radiators exploding on the 10W and humans scurrying out of the stabbing heat into shade–any shade! Luckily, things have mellowed out a bit…but don’t get too comfortable. I expect that we are not out of the woods yet, and we are not going to get out of this summer without one or two more Mad Max apocalyptic style heatwaves before fall officially makes its debut this year.

So I think there’s more than enough time to enjoy a Cooler. Basically, a Cooler is sugar+soda+a healthy dose of ice and mostly any damn liquor you want. Highballs are just fine for this, but I much prefer them to be in a collins glass. The only thing you need to keep in mind when making this is: “Will this truly be refreshing? Would I slay another man gladiator style for a goblet of this to quench my savage thirst? If the answer is yes, you did it right.

Basic Cooler

1/4-1/2oz Simple Syrup (depending on taste)
2oz your choice of Liquor (personally, I like Chambord)
Club Soda
Long citrus peel

add simple, liquor and soda to glass, add ice to the top and stir a few times. Garnish with peel, sit back, relax and drink.

Plex Lowery, Tony’s Saloon, GM

Mix This: Rusty Nail

July 27th, 2011 — 10:07am

Every so often–actually, more often than you think–i’ll get a fairly well dressed, young professional who breaks away from his group of Wall Street devotees, saunters over to the bar and tries his best to look like he has no clue what he wants.

“Hey there!”, Putting on my best face, “What can I do for you?”

“Yeah, i’m looking for something–you know…Scotch” leaning in slightly, screwing up his face to assess our oh-so-humble-Scotch selection.

“Well, what do you normally drink?”

“Oh you know, ‘the usual’,” still staring at the row of bottles that I haven’t had the heart to tell him is actually our Bourbon section, “but I kind of want something, different, this time”

“Ah. I see. Would you like it as a cocktail maybe? There’s a few you might lik–”

“Yeah but–” He cuts me off quickly, leans in closer, eyes darting to and fro to make sure he’s not being overheard by the fellas, “–I want something not so harsh. You know…” barely a whisper now, “manly.”

Of course you do. Though its easy to assume that means you don’t necessarily want a frilly umbrella in your drink, what you’re really trying to say is this: I want a drink that I can tell my friends is Scotch, and sweet–but not in a coupe. Yeah, I get it. Here you go, tough guy. Enjoy.

Rusty Nail*

• Scotch

• Drambuie

Pour in an old fashioned glass over cracked ice. Stir. Garnished with a lemon twist.

Drambuie is a honey and herb flavored liqueur made from aged malt whisky, heather honey (a particularly strong honey which some consider the best) and a secret blend of herbs and spices. The original version has an ABV (alcohol by volume) of about 40%, and since its crafted with fine Scotch whiskys to begin with, what better to compliment the Scotch in the drink? Some would say that blended Scotch works best in the drink, and that’s the way I would go (Famous Grouse, anyone?)

*But Plex, where are the proportions? Thing is, thats also still kinda up for debate in my opinion. The way I usually see it

is 2oz. Scotch to 1/2oz Drambuie, which makes less on the sweet side, but you can easily move those to 1 1/2;1, 1 3/4;3/4, or even equal parts as the official site suggest (Yikes! Sweet!) But the 2;1/2 ratio works best for my taste.

Debate away, bartenders! Till next time…

Plex Lowery, Tony’s Saloon, GM