What to Drink at 1886, Open Tomorrow at The Raymond

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The Raymond Photo: The Raymond

1886, the new cocktail hub coming to Pasadena restaurant The Raymond, will open to the public tomorrow evening at 4:30 P.M. Drinks here have been designed by those superstar tenders of L.A. bars, Aidan Demarest and Marcos Tello, who have also trained the bartenders, part of the hands-on service you must get when employing their new Tello Demarest Liquid Assets. Guests at 1886 will not enter through the restaurant, but through a speakeasy-style back-entrance in the parking lot. The drinks menu, broken into sections for regional, brunch, seasonal, shaken, and stirred cocktails, revels in libation history and beverage-world geekdom, complete with local nods like a rose-infused Rose Parade punch, kicking knowledge about the true history of The Pimm's Cup, servings as diverse as micheladas, hot toddys, peanut butter cups, and eggnog, and even giving a salute to the hard-partying ways of Charles Dickens. Who knew? Take a look at 1886's extensive opening menu below.

1886, open tomorrow at 1250 Fair Oaks Ave. Pasadena. 626-441-3136.

1886
Opening Cocktail Menu
By Marcos Tello

REGIONAL

Huntington Special
A delicious blend of Cognac, Crème Yvette and Pineapple. Originally from the Huntington Hotel back when Pasadena was a swank resort community.

Rose Parade Punch
A lovely little medley of Gin, Roses, Cucumbers and Soda. A punch that we‟ve dedicated to the city‟s New Year‟s Day Parade - Best enjoyed in groups! (Serves 6)

Pimms No. 7 Cup
Back in the 1880‟s there were many different variations of Pimm‟s Bottled Cocktails, most of which have been lost through the ages. We‟ve developed our own proprietary formula based on Tequila and lengthened it with Grapefruit Soda.

Orange Grove Cocktail
A special mixture of Gin, California Oranges & Tonic Water. A gesture to Pasadena when it was filled with orange groves as far as the eye can see!

SEASONAL

Hot Holland Punch
Harkening back to the days of Dickens when his skill for throwing extravagant parties, matched his skill of creating delicious bowls of punch. This Dave Wondrich adaptation involves Bols Genever, demarara sugar & spices and is served hot, either a la carte or by the bowl. (Single or serving 6)

Hot Cider Toddy

This apple a day approach to the original hot toddy is comprised of Apple Brandy, Maple Syrup, and Fresh Apple Cider.

Dale's Nogg
A variation of a recipe by "King Cocktail‟ himself.Mr. Dale DeGroff! What holiday season would be complete without a bit of "nogg‟, so we got you covered with a sweet little mixture of cognac, egg, sugar, & cream.

Grand Apple Cocktail
A tip of the hat to the first cocktail recipe created by Marcos Tello. This little libation comes equipped with Bourbon, Applejack, and Whiskey Barrel Aged Bitters Cheers!

SHAKEN
Medicina Latina
Smokey and Spicy with Tequila, Ginger and Mescal as the backbone, a lil latin medicine to cure all that ails ya!

Pepino Sour

A savory combination of Tequila, Tapatio & Cucumbers. An adaptation of a cocktail originally developed by Barman Elite and local Angeleno Chris Ojeda of SoHo House.

Wall Paper Cocktail
This medley of Sagatiba Cachaca, vanilla syrup and jalepeno‟s is a version of an original cocktail created by London bar guru, John Gakuru.

Horseradish Egg Sour

This neo classic was developed by cocktail consultant Ryan Magarian, which combines Horseradish-Infused Vodka, Sweet Vermouth, Egg White and Citrus Juices.

STIRRED

Honey-Nut Old-Fashioned
Whimsy was inspiration for this cocktail modeled after a breakfast cereal. This includes a peanut-infused Bourbon, Honey and bitters - What a great what to start the day!

La Primavera
A dashing dram of Del Maguey Chichicapa Mescal, Bianco Vermouth and Amaro Lucano, all created in honor of Mescal icon Ron Cooper.

Staten Island Cocktail

This harkens back to a time when Staten Island was a Dutch Colony, which now boasts a large Italian communityFor which we include in this cocktail Bols Genever, Galliano and Amaro Ramazzotti

Peanut Butter Cup
Another childhood favorite inspired by candy this time around. This dessert cocktail includes Peanut-Infused Rum, Crème de Caco and Fresh Whipped Cream.

BRUNCH COCKTAILS

Bloody Mary
Created by Fernand Pete Petiot at Harry‟s New York Bar in the 1920‟s and has come a long way since then. Our version combines your choice of Herb-Infused Vodka, Tomato Juice, Dirty Sue Olive Juice, and an array of salts & spices.

Michelada
A southwest staple in the morning and much like the Bloody Mary, everyone has their own version. Our comes from liquid aficionado Chris Bostick of The Varnish, which combines Mexican beer, fresh lime, chile salt & Worcestershire.

Mimosa
Created in 1925 at the Ritz Hotel in Paris and named after the tropical flowering shrub. A classic blend of Orange Juice, Curacao and a bit of the bubbly.

Ramos Fizz
Created in 1888 by Henry C. Ramos, when he opened his Imperial Cabinet Bar in New Orleans. Gin shaken into a frenzy with fresh citrus, cream, egg white and orange-flower water, topped with soda