Summer is Officially Here…And so is The Raymond 1886 Bar’s New Summer Cocktail Menu!

If the climbing mercury on your outdoor thermometer hasn’t made it clear, here’s one more sign that we’ve officially crossed over into the summer season: Pasadena’s mainstay 1886 Bar at The Raymond has just released its latest, greatest and tastiest summer cocktail menu yet!

This time out, the summer list was put together by original 1886 Barmen Brady Weise, Greg Gertmenian and Peter Lloyd-Jones, along with the rest of the 1886 Bar Team which includes Adam McClean, Jesus Gomez and new team member Gillian Georges, but that doesn’t mean the influence of Marcos Tello wasn’t felt this season. Says Weise, “Marcos helped us define the categories and check our drinks, assisted in looking over methodologies and coming up with different ideas, put forth the concept of certain ingredients… he would suggest format, structure and direction within and outside of the framework as well. I like to refer to him as our sixth man – he’s always there, even if he’s not directly visible. He’s always a part of the team.”

And, this time the team has really outdone themselves. In keeping with the four-category structure on their menu, the 1886 crew came up with some really inventive new categories to play with: Their Tiki,Our Tiki,Dirty Pretty Things and Elixirs.

“Summers are playful, and I think that’s why our summer lists tend to be the most unchained; we get consumed by this childhood trance when planning them,” says Gertmenian. “In prepping for Summer 2013, we definitely put aside our reverence for logistics and the result, and so far, that has been triumphant. Marcos actually gave us the four categories for this menu. There aren’t many cocktail categories that shout ‘summer’ more than historic and nouveau tiki. We also wanted to create drinks that wouldn’t tax the body too hard in the So-Cal heat.

”Starting things off, Their Tiki…. honors those who came before us with the ultimate in tiki drinkage, made to perfection as only 1886 Bar can. This includes classics such as The Zombie, Strawberry Colada on Fire and the classic Scorpion Bowl, made famous by the much beloved Trader Vic’s. But then, you get sucked into 1886’s world with Our Tiki…., featuring their twists on classic Tiki recipes. For example, there’s the Shooting Star, which is Weise’s unique take on the classic Mai Thai, except this one has saffron-infused gin instead of rum and highlights cranberry-infused St. Germain. Then there’s the Deconstructed Piña Colada, created by Gertmenian and featuring all the elements of a Piña Coladarearranged molecularly as an ice cream sundae with spiked lime sorbet, white rum pineapple foam, Barbados Rum coconut foam, oatmeal crumbles and a mist of bitters, all served in a classic ice cream sundae glass… with a spoon.

“The driving thought process behind molecular technique is to rearrange the components of familiar dishes and ingredients so that you can experience the same flavors, perhaps at different times, or in different ways, which gives your brain a bit of a surprise within its range of comfort,” Gertmenian says of the drink’s inspiration. “I just kept picturing a large spoon carrying a three-layered cross-section: a cake-like coconut foam, a creamy pineapple foam, and a velvety bright green, lime sorbet. The motivation of that visual wouldn’t let me stop tinkering until I had it.”

The next section, which Peter Lloyd-Jones counts as his favorite is called: Dirty Pretty Things….. Calling upon dive bar favorites to start, each drink has been re-imagined with a molecular flare, and many of which were crafted by new 1886 bartender Gillian Goerges, formerly of The Bazaar by José Andrés at the SLS Hotel in Los Angeles. Some of the highlights of that section include the Sex on the Beach Popsicle, with white rum, fresh pineapple juice, and suspended chunks of fresh cranberry. You can also enjoy the Mojito Jello Shot with Flora de Cana, fresh lime juice and mint, or maybe you’ll want to try the Pickle-Back Sphere, taking Langer’s Deli pickle-brine and turning it into a thin layer of its own essence, creating a perfect sphere, which is then served with a shot of Powers Irish whiskey. 1886 guests might also want to give Weise’s Cherry Bomb a shot, with Anthem cherry cider, rum, and acid phosphate as a base, topped with a cacao nib-infused Becherovka.

“Because my work with beer gained a lot of attention, it’s something that’s very near and dear to my heart, so every season I try to come up with a new malt cocktail,” Weise shares. “I’d been reading studies on acid phosphate and lactic acid, and how they’re natural byproducts during fermentation, so I wanted to use elements of fermentation to accentuate a cocktail including beer, and not in a traditional format, either. This is literally a dive bar drop shot, so I wanted to do something that was reminiscent of that, but not what you would expect, because the cherry cider and rum work really well together. It acts like an amuse-bouche for our more ambitious drinks in the Tiki section.”

Closing out this season’s new menu categories is Elixirs…., which offers a smoother, silkier take on some stirred favorites. Weise is behind the Ciudad de Oro, which was inspired by Matt Biancaniello of Cliff’s Edge and includes coffee-infused El Dorado 12-year rum, Cynar and Absinthe. Or there’s the Cut and Run, a new version of a Manhattan with three aged white rums, dry vermouth and Benedictine, as created by Gertmenian and Adam McClean. But don’t miss the Red Belly Black, a Lloyd-Jones creation as a mezcal tequila Old Fashioned using grapefruit bitters, grapefruit-infused syrup and is then garnished with a grapefruit peel.

“I like to try and put something forward each season that’s stirred to keep a variety of drinks on the menu and make sure there is something for everyone,” Lloyd-Jones says. “The Red Belly Black was inspired by a ‘smack,’ which is an Australian drinking term that refers to a drink using three different ingredients of the same flavor, so for this one, it’s grapefruit. It’s named after one of the most poisonous snakes in Australia, and also because the cocktail is actually red courtesy of the Campari. It’s a nice one for summer, and it’s really easy to drink.”

And therein lies the problem… there are so many tasty libations, and so many of them are so easy to drink during this hot season. How can one choose a favorite? Lloyd-Jones was able to narrow down his preference to a section, but Weise claims he can’t pick between them, because it would be like asking him to choose between his kids, and the fact that all of the drinks are so unique. Even Gertmenian claimed it to be utterly impossible, but he was willing to give it a shot: “Maybe the Jamaican Farewell,” he suggests. “There isn’t a summer texture that isn’t represented in that cocktail, and they’re all harmonized masterfully. It’s got coconut cream, black rum, navy rum, yuzu juices, with spiced mango shrub, all sipped through a tall glass packed with crushed ice. Oh my goodness, why aren’t we drinking one now?”

As for which one is going to be your new favorite, the 1886 Bar crew invites you to take a trip to The Raymond Restaurant in Pasadena and come find out for yourself!

For more information about 1886 Bar’s new summer cocktail menu or reservations at The Raymond Restaurant, please call (626) 441-3136.

 

Summer Cocktail Menu

THEIR TIKI….
Pays homage to our tiki forefathers with some historic recipes, made perfectly.

Zombie

Our classic Zombie recipe with a blend of spiced and age rums, fresh citrus, and house-made fruit syrups, originally created by the father of tiki restaurants, Don the Beachcomber.

Strawberry Colada on Fire

A tribute to the recently closed L.A. tiki landmark, Bahooka. We recreated this delicious memory using house-made strawberry and pineapple reductions, coconut cream, lime juice, and Nicaraguan white rum over crushed ice. Served with whole strawberry, set ablaze.

Scorpion Bowl

Originally created at Trader Vic’s in Oakland, this cocktail is served punch-style in a scorpion bowl with a flaming center. Aged Rum, Pisco, lemon and orange juices, and organ. (Serves 4)

OUR TIKI….
Features some twists on classic tiki recipes that play with textures
and flavors to create surprising yet pleasantly familiar go-to’s.

Deconstructed Piña Colada
Created by Greg Gertmenian

All the elements of Piña Colada, rearranged molecularly as an ice cream sundae. Spiked Lime Sorbet, White Rum Pineapple Foam, Barbados Rum Coconut Foam, Oatmeal Crumbles, and a mist of bitters, served in a classic ice cream sundae glass, with a spoon.

Shooting Star
Created by Brady Weise

A nod to a traditional Tiki format with a modern twist, this cocktail uses saffron-infused gin and cranberry-infused St. Germain to highlight the diversity that’s possible in the Tiki category.

The Jamaican Farewell
Created by Adam McLean

Adam’s debut drink at 1886 celebrates the ostentatious flavors of the category by drawing from his exotic Chinese-Jamaican roots. Goslings Black Seal, Smith & Cross Jamaican Rum, yuzu juices, coconut, and mango shrub combine to capture the complex spice and sweetness of a traditional Jamaican rum cake.

A Tale of Two Raymond’s
Created by Jesus Gomez

Without Walter Raymond, there would be no 1886 and without
Ernest Raymond Beaumont Gantt, there would be no tiki cocktail. Jesus honors both of our stately forefathers with his inaugural libation, featuring a blend of aged rums and cognac, pineapple, lime, house-made grenadine, and Licor 43.

DIRTY PRETTY THINGS….
Will employ molecular technique to deconstruct and re-imagine
some deliciously low-brow favorites.

Sex on the Beach Popsicle
Created by Gillian Georges

It is entirely possible that no two restaurants in world have ever made their Sex on the Beach the same way. So why not put a truly memorable spin on it? This frozen popsicle uses white rum with fresh pineapple juice, and chunks of fresh cranberry suspended in the top of the bar.

Mojito Jello Shot
Created by Gillian Georges

A classic cocktail that began in the fields of Cuba over a century ago has since been popularized in clubs and high-volume bars across America. We’re taking the debauchery one step further and making it a Jello shot with Flor de Cana.

Pickle-Back Sphere
Created by Gillian Georges

Using molecular technique, we’ve encapsulated Langer’s Deli pickle-brine in a thin layer of it’s own essence, creating a perfect sphere, and are serving this with a shot of Powers Irish whiskey. Take the shot, hold the sphere on your teeth, and bite down when you’re ready for your Pickle-back.

Sangrita Sphere
Created by Gillian Georges

A 1920’s traditional Mexican recipe is recreated here, using spherification to encapsulate fresh orange, lime, red chili powder and tomato. The sangrita sphere is served with a shot of silver tequila and designed to bring out the spice and citrus flavors of the agave.

Sake Bomb
Created by Peter Lloyd Jones

A modern take on the raucous tradition. Plum-infused Yamazaki 12 year is delivered in a shot glass made of ice and dropped into Japanese lager. Kanpai!

Cherry Bomb
Created by Brady Weise

Resurrecting a long forgotten dive bar classic, this drink uses Anthem cherry cider, rum, and acid phosphate as a base, and is topped off with Cacao Nib infused Becherovka.

ELIXIRS….
Presents some silky, stirred originals.

Red Belly Black
Created by Peter Lloyd Jones

A mezcal tequila Old Fashioned, this cocktail offers a “smack,” utilizing 3 different ingredients with the same flavor component: grapefruit bitters, grapefruit-infused syrup and grapefruit peel. Named after one of the most poisonous snakes in Australia.

Cut and Run
Created by Adam McClean & Greg Gertmenian

A rum manhattan that blends three aged white rums and adds dry vermouth and Benedictine for a crisp,refreshing bite with hints of navy funk. In situations which called for immediate departure, sailors in the 1700s would sever the anchor line (“cut”) and sail quickly downwind (“run”) rather than wait for the anchor to be drawn up. If you’re the type with a thirst for adventure, do not wait to “cut and run.”

Ciudad de Oro
Created by Brady Weise

Inspired by Matt Biancaniello of Cliffs Edge, this drink includes coffee-infused El Dorado 12-year rum, Cynar, and absinthe. Sure to light up warm summer evenings, this cocktail will conjure dreams of the Lost City of Gold.