Tucked away in what was once a caretaker’s cottage, in the back of The Raymond, 1886 Bar (1250 S Fair Oaks Ave., Pasadena, CA 91105; 626.441.3136) has been at the forefront of the SoCal’s craft-cocktail movement since its incarnation. Now, to celebrate their four year anniversary, 1886 Bar has rolled out a “Greatest Hits” Menu including 13 of their tastiest cocktails ever created here, along with a completely reimagined, expanded and extended Happy Hour.
There are some big names responsible for these drinks, including Garrett McKechnie, who now works with Marcos Tello and Aidan Demarest of Tello-Demarest Liquid Assets, 1886 Bar’s opening Cocktail Consultants. McKechnie has a pair of drinks on the list that are quite different from one another: The Therapist (Fall 2011) is a stirred variation of the Rob Roy, with Highland Park Scotch Whiskey, Carpano Antica Formula Vermouth, chocolate bitters and honeyed Drambuie, while the Indian Summer (Fall 2011) combines tequila, lime, watermelon juice, cilantro and jalapeño served on chile-salted watermelon chunks.
There is also a New York bar legend who makes an appearance on the list. Audrey Saunders, founder of Manhattan’s famed Pegu Club, created the Earl Grey Martini (Fall 2011) a gin sour made with tea-infused Broker’s Gin, lemon juice and sugar. Other twists on classics on the list include the La Royale (Fall 2013), a Jamaican rum-based Manhattan invented by 1886 barman Greg Gertmenian, a former SLS Beverly Hills alum, and the Lebowski Achiever (Winter 2011), a White Russian-inspired concoction with vodka, crème de cacao, coffee stout and fresh cream created by former 1886 Head Barman, Brady Weise.
With four years at 1886 Bar, Jones has a pair of drinks on the list as well. Inspired by a trip to Brazil, the Sao Paolo Fix (Winter 2013) muddles blackberry jam and fresh lime with Brazilian cachaça and tops it with a mist of deeply funky Smith & Cross Rum. The Flying Lotus (Fall 2013) highlights a cedar-infused bourbon, mixing it with rye whiskey, lemon juice and cinnamon syrup, plus a garnish of a house-made lotus root chip.
There are several whiskey drinks on the list, but rye lovers can order the Gertmenian’s Rye Reverse (Fall 2012), a combo of Templeton and Rittenhouse 100 with dry vermouth, curacao and a house bitters blend. And brandy fans should order a Walter’s Last Sip (Fall 2012). Concocted by Lacey Murillo, former 1886 bartendress and Tello-Demarest Liquid Assets Associate, it shakes apple brandy with a spiced green-apple shrub and bitters and served in an ice-cold flask, nestled inside a paper bag with a side of toasted pecans.
On warmer days, the ¡Ay Papi! (Fall 2013) from Jesus Gomez and Saul Soto, which is a mix of tequila, mezcal, honey, lime and tamarind syrup, served on a massive ice cube with chili salt. Or try the ultimate refresher, Wiese’s The American (Fall 2012) a bourbon-lime concoction topped with light and bubbly Kölsch beer.
The Apple Pie Hot Toddy, a new cocktail, created by The Raymond Sous Chef Chris Hoey, is a pie crust-infused rye whiskey, a jolt of lemon and brown sugar, and is served up piping-hot, topped with a green-apple foam. On top of all these Greatest Hits, there will be two Daily Cocktails featured for $7, wine for $5, Maui Brewing Bikini Blonde for $4 and 50% off all well drinks during happy hour Tuesday-Fridays, 4-7 pm Tuesdays through Fridays.
The Raymond is also celebrating 1886 Bar’s birthday by introducing a new bar snacks menu, (also half-off during Happy Hour) with 23 items to choose from, including Pork Belly Confit with masa, fresh peaches and a succulent bourbon sauce, Jidori Chicken Wings, House-made Cucumber Kimchi, Suckling Pig al Pastor Tacos and Steamed Mussels with spicy “angry lady” sauce and Chinese sausage.
Photo Credit: acuna-hansen
