Whiskey 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

Mentor Monday (on Tuesday!) Featuring Brett Winfield of Seven Grand San Diego – The Old Fashioned

January 14th, 2014 — 11:59am

In this episode Brett Winfield of Seven Grand San Diego teaches us how to craft the perfect old fashioned cocktail.

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: Brookelyn Queens by 4100 Bar’s Own Brookelyn Boyle

November 13th, 2013 — 1:01pm

Brookelyn Queens
Brookelyn is a bartendress based in LA. She created this cocktail in 2011 while working at Mercede’s Bar and Grill, steps away from the lovely Venice beach. The Brookelyn, as it was known back then, was a popular drink featured on the menu that some guests claimed had aphrodisiac qualities. Try it and see for yourself!

- 1/2 oz fresh lemon juice
- 6 dashes Angostura Bitters
- 1 1/2 oz Domaine De Canton Ginger Liqueur
- 2 oz Makers Mark

Build ingredients in a mixing glass, shake with ice, strain into a coupe. Lemon twist garnish.

Brookelyn Boyle, 4100 Bar, Bartender

Mix This: The Solitary Smile with Curtis Woods of Seven Grand San Diego

October 22nd, 2013 — 12:39pm

The first drink I ever learned to make is one of the simplest. The two-to-one Manhattan is a staple of mine now, on both sides of the stick, and it’s one I’ve found is a great platform for both creativity and bringing outsiders into our little circle of libation lovers.

I’ve always reveled in the ease of putting a brilliantly balanced Manhattan across the bar; it’s those rare occasions, however, when faced with a formidable palate at my disposal that I end up squealing like a schoolgirl on the inside. Where should I draw my bitterness from? What type of whiskey do they prefer? Do I want to make them the drink that renders any after it obsolete or are they just starting out their night? So many questions to be considered for such a would-be-simple cocktail and it’s only supposed to be 3 ingredients! But alas, I can’t help but mess with perfection so here’s one of my favorite offshoots.

The Solitary Smile
- 1.75oz Michters Rye
- .5oz Auchentoshan Three Wood
- .5oz Barolo Chinato
- .25oz Cherry Herring
- 2 dashes Chocolate bitters

Curtis Woods, Bartender, Seven Grand San Diego