The Raymond & 1886 Bar Reopen, Launch Spring Cocktail Menu

A little later than planned, the historic and cozy Craftsman Raymond Restaurant and newer speakeasy-esque 1886 Bar “officially” re-opened Monday after a few weeks of kitchen renovations.

The re-opening coincides with the launch of 1886 Bar’s spring cocktail menu, which includes whimsical and locally inspired libations such as Dinner at the Gamble House.

The Raymond’s Executive Chef Tim Guiltinan will roll out the new food menu in two to three weeks.

Four drink categories, explained by 1886 Bar, make up the new spring cocktail menu below:

SODA POP SHOP

As a tribute to all our barkeeps who had to hang up their shakers and turn to becoming “Soda Jerks” during the years of prohibition. We offer this section as a nod to everything carbonated & refreshing (as well as the famous Fair Oaks Pharmacy and its soda fountain).

Gindonesian Whistle

Created by Greg Gertmentian

The spring release of our seasonal house bottled soda.

Damrak Gin, Strawberries, Lemon, Indonesian Long Pepper

“Coke & A Smile”

Created by Brady Weise

A boozy tribute to the American icon presented in its original packaging.

Rye, Fernet Menta, Galliano Ristretto, Whole Egg, Coca-Cola

Weisse Car

Created by Brady Weise

We recreated the timeless, classic “Sidecar” using a Weisse (complete with its own side car!).  Cognac, Curacao, Lemon, Hefeweizen

Curry-ously Refreshing

Created by Lacey Murillo, Pete Lloyd-Jones & Gillian Georges

A refreshing toast to the East Indies and all the seamen who wish they had one of these on their long voyages.  Batavia Arrack, Curry Lime Cordial, Soda

STUDY OF CHARLES BAKER

Baker spent much of his life traveling the world and chronicling food and drink recipes for such publications as Esquire, Town and Country, and Gourmet. He collected many of those recipes in his 2 volume set, "The Gentlemans Companion”, originally published in 1939. Here we share some of his travels with you.

Holland Razor Blade

Discovered in Batavia in 1931.

Bols Genver, Sugar, Lemon, Cayenne

Mexican Firing Squad

Created at the La Cucaracha Bar, Mexico City, 1937.

Tequila, Grenadine, Lime, Bitters

Daisy de Santiago

Introduced to Mr. Baker by Don Facundo Bacardi.

Rum, Lime, Yellow Chartreuse

Remember the Maine

“A hazy memory of night in Havana during the unpleasantness of 1933.”

Rye, Sweet Vermouth, Cherry Heering, Absinthe

TIME FOR TEA

Tea time is a time to set down and enjoy the afternoon with company. We’ve invited three of our most respected colleagues for tea, and would like to share their libations with you.

Earl Grey Martini

Created by Audrey Saunders, NY.

Earl Grey infused Gin, Lemon, Sugar, Egg White

Liquor-ish Whiskey Smash

Created by Chad Solomon, NY

Licorice infused Rye, Benedictine, Lemons, Mint

G,G, & T

Created by Nick Strangeway, LONDON

Gin, Galliano, Verbena Tea

ANATOMY OF A MEAL

So often people ask us what cocktails pair with which dish?  We find this extremely difficult since each cocktail and every dish are so complex and different.  We’ve set out four cocktails which we think pair well with different categories of food. Still a work in progress, we encourage your feedback.

Sprezzatura

Created by Pete Lloyd-Jones

Please consider trying before your meal to cleanse your palate.

Campari, Cynar, Grapefruit Soda

Mama Loves Mango

Created by Rosie Ruiz

Try pairing with dishes where fish or shellfish take center stage.

Mezcal, Tequila, Mango, Citrus, Cayenne

Dinner at the Gamble House

Created by Nikita Minin

Try pairing with red meat or game.

Cedar infused Bourbon, East India Sherry, Sweet Vermouth

Rum Manhattan

Created by Greg Gertmenian

A good idea for dessert or along side it.

2 types of Rum, Sweet Vermouth, Amaro Cio Ciaro

The Raymond and 1886 Bar are located at 1250 S. Fair Oaks Avenue, Pasadena. 

Have you tried the new spring cocktail menu at 1886 Bar? Are you interested in any of the drinks? Share your thoughts.