‘Tis the Season, 1886 Bar Celebrates Transition with Twelve Festive End of Fall Cocktails and Three Holiday Favorites

As the Holidays are upon us and the season is about to change, 1886 Bar at The Raymond is getting into the spirit of transition by celebrating with twelve festive end of fall cocktails, along with three reimagined holiday favorites.

“The 1886 fall Holiday cocktail menu is all about the transition of the seasons and new takes on old classics,” states Garrett McKechnie. Transition is meant figuratively and literally at The Raymond upon McKechnie’s recent departure to pursue new opportunities and the celebration of original bar lady Lacey Murillo’s last shift before she embarks on a new life adventure herself. This transition also marks the official return of Cocktail Consultant Marcos Tello and the introduction of new General Manager, Bree Pavey. Mckechnie says, “I am so honored to have had this experience at 1886 and I love everyone here. We have created a family and The Raymond will always be home for all of us no matter what.”

Once again the 1886 menu is sectioned out into four categories, Regional, Seasonal, Shaken and Stirred. As fall arrived a little late this year, the 1886 Bar Team has created a festive menu that celebrates the season, but is also designed to entice their guests all throughout the Holidays.

To kick things off, the “Regional” section of the menu starts with the Pimm’s #9, created by the 1886 Bar Team. This fall edition blends herbal liqueurs with a touch of orange and cherry, while using Bols Genever as its base, which is then topped with homemade Honey-Lemon Soda. Next is The Nonni Bobbio, a fall collaboration between 1886 and Dan Long of Big Bar. Named after the Italian matriarch of the family who first owned the house that is now Big Bar, Nonni Bobbio balances a beautiful Single Malt Scotch with East India Sherry and Dan’s own Apricot-Brandy blend. The Walter’s Last Sip, a beautifully crafted “Old Fashioned” inspired cocktail from Lacey Murillo and Chris Hoey will have you holding on tight to your partner while the lights and television at 1886 flicker on and off, as the ghost of Walter Raymond gets jealous you took his last sip. The long deceased father of the Raymond Hotel most likely spent his twilight days sipping on something similar to this frozen flask filled with Bonded Applejack, Bitters, and a delicate apple-cinnamon shrub with a side of toasted pecans.

The “Seasonal” section hosts three incredible blends, starting with the Fall: 1886 cocktail created by Garrett McKechnie. McKechnie imagined that the staff of the old Raymond Hotel might have greeted guests from New England and all around the world back in 1886 with this simple and dignified welcoming libation. Although decadent punches were commonly the featured beverage on the Raymond’s historic menus, this blend of 6 year Calvados, Sherry and lemon juice is McKechnie’s idea of what just might have been served back at this time. Next is the Concord Whistle, which is the third bottled cocktail created by barman Greg Gertmenian and The Raymond’s Pastry Chef Jeffrey Haines. Concord Grapes are typically grown on New England soil and bring to mind the autumn days on the shore, by one of the regions many pristine Lakes. When enjoyed with a side of Chef Tim Guiltinan’s homemade Potato Chips, this refreshing fall Whistle from Greg and Jeff made with fresh Concord Grapes and vodka will make you nostalgic for a long weekend in New England. Lastly, the Rock Candy Swizzle is sweet and balanced like its creator, 1886 Godfather Marcos Tello. This tart interactive cocktail will sugar up to your liking as you swizzle Fig-infused Rye, Cognac, homemade Grenadine and lemon juice with a locally crafted Rock Candy “Swizzle” stick.

“Shaken” features Brady Weise’s The American, which is by far his most refined malt cocktail to date. Although this was created in the British Navy, this Gimlet style cocktail was born in the USA. Inspired and deft, this cocktail consists of Kolsch beer, Kentucky Bourbon, homemade Lime Cordial and fresh Lime Juice. The Wind-up Bird also created by Brady Weise, is as mysterious as Murakami’s novel. Brady’s Wind-up Bird will lead you on a journey from the East to the West with Saffron-infused London Dry Gin, Benedictine, fresh Lemon Juice, and a homemade Plum Wine Liqueur. The Spanish Fly created by Garrett McKechnie is a tribute to the famous aphrodisiac. This Spanish Fly shakes up Tequila, All Spice Dram, Swedish Punsch, homemade Grenadine, fresh Lime and Cara Cara Orange juice.

The “Stirred”section introduces Greg Gertmenian’s Rye Reverse. Sometimes common flavors come together in such a way that they create something unique. Such is the case with this fall sipper, which is fixed with Maraschino Liqueur, homemade Curacao, French Vermouth, Bitters and a healthy slug of Rye. The Braziliano created by Peter Lloyd-Jones is a delicate cocktail that plays Cachaca and Spanish Rum off of Luli Moscato Chinato, creating a subtle sipper further establishing Pete’s esoteric palate. The King’s Cake created by Lacey Murillo uses New Orleans Spiced Rum, homemade Tobacco Bitters and homemade Cinnamon Bark Syrup. Lacey’s cocktail surprisingly resembles the flavors of the popular Mardi Gras pastry, “King’s Cake.” Lacey pays further homage to the Big Easy with a garnish of beads and a trinket traditionally found in the lucky King or Queen’s piece of cake. Warning… Please don’t swallow the baby!

Before Sugar Plums go dancing in your head, why not let the 1886 Bar Team tickle your palate with their new Holiday Cocktails. Starting Monday evening, December 17th, come enjoy these three new takes on the popular classics: The Tom & Jerry, Con Abuelita and their new Green Tea Hot Toddy.

Happy Holidays from 1886 Bar!

Seeped in history and cloaked in secrecy, 1886 Bar makes its home adjacent to The Raymond Restaurant. Guests enter through a hidden entrance through The Raymond parking lot, and then settle in to enjoy a full artisan cocktail bar with an extensive wine list, locally crafted beer and a tasty bar menu created by Executive Chef, Tim Guiltinan. For more information on 1886 Bar or reservations at The Raymond Restaurant, please call (626) 441-3136.