I randomly stopped in The Varnish on a trip to LA after I graduated with some friends. It was an A+ experience beginning to end. Sad- always hoped to go back.
The Varnish was monumental. For me, it was the setting for the best of times and also the backdrop of the most consequential experiences. I really appreciate the tribute. I will miss kicking it off with an OF and a pickled egg at Cole's.
“One of the first speakeasy style bars in L.A.”? It opened in 2009! The L.A. Times called it “legendary”, it was only in business for 15 years. This made me feel very old, because I was drinking legally during the last century.
I became somewhat of a regular at the varnish this year.. I only found out it was closed because I took a friend there after the fact. I was so excited to show them this place. We get there and the door was locked. I flipped the switch. Nothing.. Going to miss that place 😢
The Varnish was the best bar in L.A. My favorite place and where I always returned to. I miss it. That last night was insane. Sad, but also one of the best parties I've ever been to.
The Outlander is absolutely amazing, still gutted I didn’t decide to go to the Varnish last December. We were in West Hollywood for a dinner and decided to go to Death&co instead. Really wasn’t expecting for it to close obviously
I got to check out The Varnish a couple years ago and it was such a wonderful experience. The whole vibe in there was so fun, never mind how good the drinks were. It'll seriously be missed.
Finally got to trying all of them - added this to one of my favorite collections! Hit almost each different craving and some cool unique recipes. Cheers!
ive lived in NC my whole life but i had always hoped to check it out one day. really a shame. only reason i know about it is from watching your videos religiously during quarantine lol. thank you for that
Shoot, I was headed to L.A. this come winter and was hoping to pay Cole's and the Varnish a visit. Well I appreciate you putting this piece of content out here along with some of your other stories and drinks from your time there.
So, the outlander kind of seems more of a twist on the "Improved Whiskey Cocktail" and using scotch instead of bourbon/rye. Very cool! I will be trying this one for sure. (As soon as I pick up some absinth)
you should try making a daiquiri with plantation pineapple. Phenomenal. Plantation pineapple is still rum rather than a liqueur so, while pineapply it's not sweet. It's smokey, pineapply, rummy and delicious
It was the place that made me want to get into cocktails. "Why do the cocktails here taste so much better than rose's lime juice margaritas I make at home??" (I've come a long way)
The first cocktail you made is basically an Improved Whiskey Cocktail. How To Drink did an episode on it. It blows the Old Fashion out of the water imo.
it's definitely a twist on one, we did a video about the Improved Whiskey cocktail very early on the channel, and we have covered it a few times since then ruclips.net/video/RP8VOdYqxiI/видео.html
Incredible. We would stop in at Coles and see you first and then at 7:00 pm go back for bartenders choice. DTLA has not been the same since 2020. Dint know when it’s coming back.
These beauties all sound fabulous! I have to try the first immediately!! Love scotch - might try one with a bit more smoke!! Thanks so much Leandro! Awesome video!! 🙂
I loved the varnish but i do feel like it had changed alot in the last 2 years and wasnt quite at its high point anymore. edit:Looking back this feels meaner then i meant it. I was a semi regular of the varnish and saw how the pandemic effected it. i remember the last few times going it felt...different. Which is a shame because it still had that amazing vibe. It did feel like it gave up speak easy thing by putting up a sign though, that i didnt like. I mean we still have death and co.
I went to your store to purchase Unvarnished, but I don't see it listed. I have most of the books you show already except for the Smuggler's Cove book because if I want one of their cocktails, I just walk over there. 😜
@TheEducatedBarfly, (or anyone else that's a cocktail enthusiast) visiting LA soon. Going to Death & Co, Varnish sadly sounds like it's gone. What other spots are that shouldn't be missed?
Thinking it thoroughly, given how you prepared the Outlander in the glass already chilled, is it possible the Varnish was batching it? Because after creating it myself, you would have to be very quick to get everything in, mix it, and garnish it while the frost from the chill is still there as it will melt off pretty soon to where it isn't chilled and pretty much just cold and a little wet.
Personally what I've found to work well is to cut the pineapple up (a pineapple corer will speed up the process) and to lightly blend the pineapple up into a rough pulp with a blender. Then squeeze it all through a nut milk bag.
Greetings good Sir! A bit of premise for this question first. I just made a batch of rasberry sage flavored mead and got to thinking. Do you know of any cocktails that would use mead as an ingredient? I tried searching and didn't find any that were really appealing sounding. Mine turned out like a very fruity floral wine but fairly dry (as I intended) with some herby earthy notes from the sage.
@@TheEducatedBarfly hmmm I think if I reduce the honey just a little bit I might actually be able to get it to ferment almost dry. I like that idea. Now I need to see what kind of herbs and spices would complement it!
Are you doing alright man? Not to overstep but you seem a bit down. Maybe I’m wrong, and you are talking about a place you cared about that is closing so maybe that’s it. Hope everything is cool man
There must be something fundamentally flawed with the cocktail bar business model. When you look up Milk & Honey, and The Varnish writers simply gushed over how these establishments were important, influential, and “forever changed the industry.” If that was the case, one would think they would still be ongoing concerns.
There are many other reasons spots close despite being influential the reason the Varnish closed was that the Pandemic did a job on downtown and Skid Row (the neighborhood it was located in) became really challenged and nobody wanted to go down there to drink. The whole neighborhood and all of downtown has been decimated post COVID
To read more about the Varnish, take a look at Eric Alpern's Book: Unvarnished: A Gimlet-eyed Look at Life Behind the Bar amzn.to/3StAW5K
I randomly stopped in The Varnish on a trip to LA after I graduated with some friends. It was an A+ experience beginning to end. Sad- always hoped to go back.
The Varnish was monumental. For me, it was the setting for the best of times and also the backdrop of the most consequential experiences. I really appreciate the tribute. I will miss kicking it off with an OF and a pickled egg at Cole's.
“One of the first speakeasy style bars in L.A.”? It opened in 2009! The L.A. Times called it “legendary”, it was only in business for 15 years. This made me feel very old, because I was drinking legally during the last century.
The Varnish was such a good go-to destination. I'm going to miss it.
I became somewhat of a regular at the varnish this year.. I only found out it was closed because I took a friend there after the fact.
I was so excited to show them this place. We get there and the door was locked. I flipped the switch. Nothing..
Going to miss that place 😢
The Varnish was the best bar in L.A. My favorite place and where I always returned to. I miss it. That last night was insane. Sad, but also one of the best parties I've ever been to.
Just a head-up that the 1/2 oz of Cream of Coconut is missing from the Oumuamua recipe text.
fixed
The Outlander is absolutely amazing, still gutted I didn’t decide to go to the Varnish last December. We were in West Hollywood for a dinner and decided to go to Death&co instead. Really wasn’t expecting for it to close obviously
The blurring of the hands at the end lol
I got to check out The Varnish a couple years ago and it was such a wonderful experience. The whole vibe in there was so fun, never mind how good the drinks were. It'll seriously be missed.
As a huge fan of the Tuxedo #2, Eric Alpern's version from the Varnish is the best. The regal stirred orange really takes it to a higher level.
Finally got to trying all of them - added this to one of my favorite collections! Hit almost each different craving and some cool unique recipes. Cheers!
I'm a fan of Génépy as a sub for yellow chartreuse. Usually easy to find and not very expensive.
Just bought a bottle! Thank you - will try some chartreuse recipes...
ive lived in NC my whole life but i had always hoped to check it out one day. really a shame. only reason i know about it is from watching your videos religiously during quarantine lol. thank you for that
The Varnish has Vanished! Cheers to another great video and commemorating this legendary spot
6:07 Today I learned how badly I need to hear Leandro say "CURSE YOU PERRY THE PLATYPUS" if you know you know
Shoot, I was headed to L.A. this come winter and was hoping to pay Cole's and the Varnish a visit. Well I appreciate you putting this piece of content out here along with some of your other stories and drinks from your time there.
Dang never got the opportunity to visit. RIP
The first two are on deck for tomorrow! Haven't jumped into Rum yet. But...the Oumuamua will be one of the first
So, the outlander kind of seems more of a twist on the "Improved Whiskey Cocktail" and using scotch instead of bourbon/rye. Very cool! I will be trying this one for sure. (As soon as I pick up some absinth)
you should try making a daiquiri with plantation pineapple. Phenomenal. Plantation pineapple is still rum rather than a liqueur so, while pineapply it's not sweet. It's smokey, pineapply, rummy and delicious
Sad to hear about the Varnish. End of an era.
The first drink I ordered at the Varnish was an Aviation. I miss that place!
Spotted owl here in Cleveland closed around a year ago, unfortunately I never got to go
It was the place that made me want to get into cocktails. "Why do the cocktails here taste so much better than rose's lime juice margaritas I make at home??" (I've come a long way)
He's about to open his own place called Bad Medicine Bar in Cleveland's West Park neighborhood.
Post a list of Milk and Honey Bar Family establishments
Ok
No matter, I still like cocktail very much.
The first cocktail you made is basically an Improved Whiskey Cocktail. How To Drink did an episode on it. It blows the Old Fashion out of the water imo.
it's definitely a twist on one, we did a video about the Improved Whiskey cocktail very early on the channel, and we have covered it a few times since then ruclips.net/video/RP8VOdYqxiI/видео.html
The dryness that you feel on the palette is called astringent
Incredible. We would stop in at Coles and see you first and then at 7:00 pm go back for bartenders choice. DTLA has not been the same since 2020. Dint know when it’s coming back.
7:10 I believe the word you are looking for is astringent
These beauties all sound fabulous! I have to try the first immediately!! Love scotch - might try one with a bit more smoke!! Thanks so much Leandro! Awesome video!! 🙂
I loved the varnish but i do feel like it had changed alot in the last 2 years and wasnt quite at its high point anymore.
edit:Looking back this feels meaner then i meant it. I was a semi regular of the varnish and saw how the pandemic effected it. i remember the last few times going it felt...different. Which is a shame because it still had that amazing vibe. It did feel like it gave up speak easy thing by putting up a sign though, that i didnt like. I mean we still have death and co.
I see what you did there with the blurring effects😉
Dry wine can definitely still taste sweet or 'like sweetness'. Same with ML
I went to your store to purchase Unvarnished, but I don't see it listed. I have most of the books you show already except for the Smuggler's Cove book because if I want one of their cocktails, I just walk over there. 😜
good call, it has been added!
@TheEducatedBarfly, (or anyone else that's a cocktail enthusiast) visiting LA soon. Going to Death & Co, Varnish sadly sounds like it's gone. What other spots are that shouldn't be missed?
When are you going to open up a speakeasy in chicago leandro?
I feel like whenever Leandro brings up one of these famous cocktail bars, it’s always followed with “and now they’re closed.” 🤔
Damn seriously gunna miss Varnish.
Is Cole's still there?! I am gunna need a French dip sandwich and fries next time I'm in LA.
cole's is still there, for now at least
Curios, why the big cube and cheater for daiquiri’s? Will be trying this tomorrow 😂
Thinking it thoroughly, given how you prepared the Outlander in the glass already chilled, is it possible the Varnish was batching it? Because after creating it myself, you would have to be very quick to get everything in, mix it, and garnish it while the frost from the chill is still there as it will melt off pretty soon to where it isn't chilled and pretty much just cold and a little wet.
No the Varnish didn’t batch any cocktails and their process took time it wasn’t quick
@@TheEducatedBarfly So they didn’t care if the frost from the chilled glass melted?
Is the pineapple juice fresh? If fresh, what do u find is the best way of getting the juice from the pineapple?
Personally what I've found to work well is to cut the pineapple up (a pineapple corer will speed up the process) and to lightly blend the pineapple up into a rough pulp with a blender. Then squeeze it all through a nut milk bag.
Monkey shoulder is zero smoke. No peated malt in blend composition
Unless it's smokey monkey - that one is a beast
la otra palabra me tinca
Greetings good Sir! A bit of premise for this question first. I just made a batch of rasberry sage flavored mead and got to thinking. Do you know of any cocktails that would use mead as an ingredient? I tried searching and didn't find any that were really appealing sounding. Mine turned out like a very fruity floral wine but fairly dry (as I intended) with some herby earthy notes from the sage.
I could see mead being used in the same way white wine aperitifs are used although it may be slightly too sweet. That said, it’s worth a try
@@TheEducatedBarfly hmmm I think if I reduce the honey just a little bit I might actually be able to get it to ferment almost dry. I like that idea. Now I need to see what kind of herbs and spices would complement it!
The word you are looking for with the Maraschino is astringency.
Kind of off topic but where did you get the apron?
www.staggerleegoods.com
Are you doing alright man? Not to overstep but you seem a bit down. Maybe I’m wrong, and you are talking about a place you cared about that is closing so maybe that’s it. Hope everything is cool man
I have been bamboozled 😒
how so?
spotted owl in ohio is no more. please go to LBM or Cloak and Dagger
Great locations also recommend checking out Pins and Needles in the basement of Mahal's. I believe it was setup by the same behind Cloak and Dagger.
@@wadesblades8316 thanks for the suggestion. ill give it a try
Hi :) What is the beautiful coupe glass with the golden rim please?
it's the coupe from Death & Co
@@TheEducatedBarfly
Thank you very much :)
Are you working in a bar anymore or full time RUclips?
full time youtube
There must be something fundamentally flawed with the cocktail bar business model. When you look up Milk & Honey, and The Varnish writers simply gushed over how these establishments were important, influential, and “forever changed the industry.” If that was the case, one would think they would still be ongoing concerns.
There are many other reasons spots close despite being influential the reason the Varnish closed was that the Pandemic did a job on downtown and Skid Row (the neighborhood it was located in) became really challenged and nobody wanted to go down there to drink. The whole neighborhood and all of downtown has been decimated post COVID
Thanks for the pixelation, some of us are trying to raise upstanding children.