The Varnish – Los Angeles

Probably where everything started for me a couple of years ago in 2013 or the summer before at High 5 in Tokyo. Its hard to say but the Flat Brook Attic story was born at the Varnish. I was on holiday in Los Angeles and was looking for some nice bars in downtown LA. Yeah downtown you might think, not really the melting pot of the city but I have to say that I liked it and a lot has changed. Just don’t cross certain lines, it might get dodgy at skid row.A very good friend of mine hooked my up at the Standard downtown. Rooms are much bigger than in NYC and they offer quite some entertainment. Loved the Ping Pong Club at night. Almost like a party and the rooftop was vibrant too. So back to the bar searching. There are a few bar places just around the hotel like Library Bar or Seven Grand but not much further is that little speakeasy which was my first I have ever visited. It turned out to be a special moment. All the way down W 6^th Street at the border to Skid Row is that restaurant called Cole’s that sits there since 1908 and hosts a little speakeasy through a secret door somewhere in the restaurant. You are asked when you want to enter if you are coming for the restaurant or the bar. The bar is really tiny and has a few places with seats that are all located around a pillar that stands in the middle of the room plus a few standing places at the counter. In a hidden dark spot sits a piano player that plays live music which sets such an enjoyable scene that you really feel thrown back to the prohibition era. What better feeling to drink a few cocktails. As there was no space to sit we were directed to the bar which was all we have hoped for since the magic happens there.

One doorman, one dishwasher and two barkeepers that is all you find there. One bartender is responsible for the people sitting while the other tends to the few that stand at the bar. Solid choice in the backbar that is lit from the back and gives a warm light towards the room. Brick walls shall not miss in this cosy place and an old cash machine in silver smiles at you. One just wants to take it right with you. The whole bar top is a perforated grid that shines in silver and on one side all juices and sirups are placed in round bottom flasks that you find in the chemical supply. These two elements underline the theme even further and help to improve the atmosphere in this tiny snugly hole in a wall. The bartenders were dressed in proper speakeasy attire, smart, sharp, very dapper. Unfortunately I cannot remember the name of the bartender but he was very friendly, took the time to explain us things as at the time we were no experts we just knew what we liked and he hit the nail on the head. We have been in Japan the previous year and already visited High Five. When we told him, he was almost going crazy as he never made it over there and we told him that its so worth going. My first drink was the introduction to the Penicillin at the time. Not a cocktail the Varnish invented but rather Milk & Honey in NYC. A cocktail that would become one of my favourite drinks. Unfortunately not too many bars really mix a good one and you get funny twists that are no match to the original if you even get it at all. It was invented when Single Malt Whisky was in full bloom in 2005 and Sam Ross wanted to use this whisky for a cocktail. But instead of mixing this rather delicate water of life into the cocktail he used it to drizzle drops on top. When you hear whats in the cocktail you must think its almost healthy. An ordinary blended whisky, lemon juice, honey syrup and fresh ginger juice. No dilution, just pure juice. I thought in the beginning they must dilute it but the creators, now owning Attaboy told me that its pure. Quite a potion. To finish off the lovely composition you add some Laphroaig to float on top. Simply decorate it with a candied ginger and that’s it. Brilliant invention of the neo-speakeasy culture. My second drink that was selected for me after I gave some direction was an improved whisky cocktail. Also a composition that I did not know at the time. An old classic with a slightly odd name that dates back to 1870 by Jerry Thomas. Basically an Old Fashioned with a twist. Two additional components come into play. The glass is rinsed with Absinthe as the first twist and the second one is a small portion of Maraschino. Two simple alterations with a great effect. A sensation on your palate and so was the Varnish, one of my favourite bars in the world.

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