Danny Cymbal and Marcos Tello, the head bartender and bar director, respectively, at 1886 at the Raymond, have together concocted a barrel-aged cocktail called "The Vintage Caprice," which uses gin as its central spirit. With the help of former San Fran barman and current Beefeater rep Erik Castro, the duo blended Dolin dry vermouth and Beefeater with Benedictine and orange bitters in a sherry-seasoned cask for both four and eight months, the younger of which is available now at the Pasadena bar, while the elder is coming at the end of October.
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