The New Year is here! This means 1886 Bar at The Raymond (1250 South Fair Oaks Ave., Pasadena, 91105; 626.441.3136) is rolling out their latest winter cocktail menu. So let’s get this New Year started off right!
The 1886 bar’s winter menu has three sections Hot, Shaken and Stirred, and they are all inspired by Maurice Sendak’s book (one of my faves), Where The Wild Things Are.
Let’s start with the Hot category, which features, what else? Hot Toddy’s! Well, Weise’s Hot Toddy, the Czech Mate, features Becherovka, tamarind reduction, and orange bitters served in an ornate ceramic mug that’s gilded in gold. There is also a Hot Sangria created by Peter Lloyd-Jones which features piping hot spiced wine that’s been infused for 24 hours with blackberries, blueberries and cherries before being spiked with brandy, and served with a stick of cinnamon and a blood orange twist. For those who miss the holidays, The Snowbird created by Saul Soto, is perfect for you with a creamy, pumpkin-spice Chai latte pepped up with some 12-year El Dorado Demerara rum, Lemonhart and a little cinnamon. And no hot winter drink list would be complete without a classic hot chocolate. Theirs, Patty O’Green, created by Gillian Georges, features house made hot cocoa, Fernet Menta, Marshmellow Espuma and a mini-candy cane.
The Stirred section starts with The Bull’s Eye, also created by Gillian Georges which is a combo of Buffalo Trace Bourbon, Amaro Nocino and a dash of Cassis. Then, try From Prussia with Love also courtesy of Weise, which is a pairing of blood orange infused vodka, Lillet Rouge, Benedictine and orange bitters. The Memphis Bound concocted by Lloyd-Jones has Fighting Cock Kentucky Straight Bourbon, a touch of brown sugar and Memphis barbeque bitters served with a bacon and jalapeño garnish. To round out the section, Greg Gertmenian has created Follow Your Nose, featuring Agricole Rhum, East India Lustau Sherry and Amaro Montenegro, garnished with a crisped grapefruit peel.
Lastly, the Shaken section, starting things off with Adam McLean’s The Wild Inside, a refreshing Collins with London Dry Gin, Barrel-aged Genever, lemon, mint and pomegranate. Next up is Gillian Georges The Moroccan Exchange, a blend of Dos MaderasPX Rum, Nicaraguan 5-year Rum, fresh lime and harissa spices, served down on a rock of ice and finished with Smith & Cross. Then there’s Peter Lloyd Jones’ Sao Paolo Fix, which uses muddled lime, Cachaca and a heaping spoonful of St. Dalfour French blackberry jam, served with cracked ice and a mist of Navy-strength Smith & Cross. Finally, there’s the Rico Suave, which has fermented corn, pineapple and spices and then complimented with Hefeweizen.
Photo Credit: acuna-hansen