The Old Fashioned ($13)
What makes a great Old Fashioned? "The bourbon, the attention to detail, and a very carefully measured pour," said Coltharp.
For The Parish's Old Fashioned, a single large ice cube is placed into an Old Fashioned glass. Coltharp then stirs in Rockhill Farms Bourbon, a generous dose of Angostura Bitters, and a rich Demerara syrup that lends a touch of sweetness and rich texture to the drink. The cocktail is finished simply with a twist each of lemon and orange peel.
Fresh Gin Gimlet ($12)
"When you only have three ingredients in a cocktail, you better make sure that every one of those ingredients is spectacular," said Coltharp. "And without appropriate and precise measures, it can all be for naught. A quarter-ounce off here or there could mean a drink that's too citric and you can't taste the booze, or it could simply be too sweet and not at all pleasing."
Coltharp shakes Plymouth Gin, fresh squeezed lime juice, and simple syrup to render a frothy Gimlet that is equally tart and sweet, refreshing and crisp, while still allowing the juniper of the gin to shine through.
Black Bee ($12)
Coltharp first shakes Buffalo Trace Bourbon, lemon juice, and a honey syrup made from both clover honey and Southern California coastal wildflower honey. This mix is poured into a tall Collins glass adorned with an equally tall, single ice cube (an ice prism?). The drink is then topped off from the tap with equal amounts of Telegraph Brewing's Stock Porter and Cismontane Brewing's Black's Dawn Imperial Stout.
"Beer is the base of this drink, as the club soda would be the base in a Tom Collins," explained Coltharp. The resulting cocktail is layered with the flavors of coffee, roasted malts, vanilla, and yes, honey.
Historic Core Cocktail ($14)
Coltharp's riff on a classic Manhattan cocktail, this drink is named after the "Historic Core" district of Los Angeles (the same district in which The Parish is located). "I think [this district] is one of the coolest places in LA in terms of architecture. And I love old buildings, I love old drinks, and I love old spirits," said Coltharp.
The old (and strong) spirits of bonded rye whiskey, bonded apple brandy, Carpano Antica sweet vermouth, and Green Chartreuse are stirred along with Angostura bitters and cracked ice, then strained into a chilled cocktail coupe and finished with a lemon twist. The cocktail is stiff, spicy, bitter, fruity, and sweet.
The Real McCoy ($13)
"This is a simple variation on a Mai-Tai in that freshly squeezed orange juice is substituted for Curacao, and then we use two very funky rums. But we don't do funky for funky's sake, but funky because these rums are absolutely delicious," said Coltharp.
The funkiness in question comes from Smith & Cross Jamaican rum and Neisson Rhum Agricole Blanc from Martinique. The rums are swizzled with crushed ice, freshly squeezed orange juice, freshly squeezed lime juice, and St. Vincent Orgeat syrup. The Real McCoy is smooth, rich, and potent. Funky too.