THE RAYMOND 1886
‘AROUND THE WORLD’ IN A GLASS

Drinking at The Raymond 1886, the notable forward-thinking Pasadena bar, is always an adventure but now it’s a real journey as this season’s new menu is a globetrotting sojourn “Around the World”.

The second menu under the leadership of Head Barman Jesus Gomez, this Around the World cocktail menu is a first-class trip in a glass.

Since first opening in 2010, The Raymond 1886, the area’s leading cocktail haven, has been evolving thanks to a strong foundation using classic techniques. And every new drinking season you can always count on the mad scientist kids behind the bar to deliver daring and bold drinks to lay waste to the competition.

The new Around the World menu features eleven exciting destinations with no passport required.

My favorite menu drinking destination, surprisingly, has to be Canada, which is hardly an exotic journey’s end. But thanks to barman Nathan Baker there’s no need to blame Canada as his The Professor, presented on a burned wood coaster, is a boozy blend of Pike Creek Canadian Whiskey, Clement V.S.O.P., St. Elizabeth Allspice Dram, maple syrup, and whiskey barrel aged bitters that packs a potent pleasing punch.

Consider head barman Jesus Gomez as this menu’s Cruise Director as he has four cocktails on this current fall/winter libation lineup. An absolute standout is Puerto Rico’s El Cid, made with Bacardi 8, banana liqueur, Angostura bitters, and orange zest, which comes across as a dynamite Old Fashioned.

Cuba is famous for its rum so Jesus’ Hotel Plaza is a mighty mix of white rum, Camus Cognac, dry vermouth, Little Blanc, Anisette, and lemon zest. It really goes down so easy. And make sure to drink from the bitters end to really appreciate the drink’s complexity.

Jesus really hit gold in Spain with his Alejandro, made with Siete Leguas Reposado, Punt E Mes, Black Cold Brew Coffee Liqueur, Licor 43, and cream, and not just any ordinary cream. Big, big props to Jesus for crafting the best damn cream possible as he’s injected it with Licor 43 so it’s boozy cream! I love the combination of tequila, cream and coffee.

Fellow cocktail globetrotter Luis Nava got into the action with two stellar cocktails. His La Catrina, an ode to Mexico, is a wonderful blend of Vida Mezcal, Velvet Falernum, strawberry shrub, lime, and pineapple juice.

Emilia Romagna may be a region in northern Italy, but it is also Luis’ nob to Austria and his mix of Rittenhouse Rye, Nocino Walnut Liqueur, Brizard Cacao Liqueur, and heavy cream is very nice and works so well. It’s a lovely taste of chocolate and coffee coming together.

Barman on the rise Miguel Perez impresses with his Bokken. This impressive stop to Japan delights as Akashi (Japanese whisky), Drambuie Liqueur, blueberry syrup, and lemon juice mix to create a fine liquid getaway. The ingredients may sound like the making of a sweet drink but instead it’s light and subtle.

Nathan Baker’s stop in Peru with his Puku Puku works as pisco, tarragon syrup, lemon juice, strawberry, egg white, and Amaro bitters create a cocktail that’s smooth and subtle and easy to drink. No heavy lifting required.

There are two Toddy variations on the menu, which may be two too many as Pasadena winters aren’t that freezing, but Andrew Cowan and his Fall in Normandy (France) is a great hot drink. A mix of applejack, Camus Cognac, spiced apple syrup, hot water, lemon zest and dehydrated pears, the drink is very pear forward and is very soothing as a good Hot Toddy should be.

Traveling the world, one drink at a time, has never been this easy or this pleasing. Visit the southland’s best bar and get away to boozy bliss.

1886 is open every Sunday, Tuesday through Thursday from 11:30 am to midnight, and every Friday and Saturday from 11:30 am to 2 am. Happy Hour is offered every Tuesday through Friday from 4pm to 6pm. Call 626-441-3136.

Photography Courtesy Of: The Raymond 1886