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Regional, Seasonal, Shaken and Stirred: The Raymond's 1886 Bar Debuts New Spring Cocktail Menu

Tequila Daisy (left) and Swedish Crush (Photos by acuna-hansen)
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Spring is here! You know what that means. No, not allergies. New cocktails! The Raymond's 1886 Bar in Pasadena released the details of its brand-new spring cocktail menu today. Sixteen new cocktails were created by barman Marcos Tello and the 1886 crew as well as some special guest mixologists like Vincenzo Marianella (Providence, Copa d'Oro) and Alex Day (Death & Co. and Bar + Kitchen).

"We focus on 'strawberries' in our seasonal section and continue to revive and reinvent 'old Raymond Hotel Classics' with our regional set," said Tello. "We kept it pretty light and refreshing for Spring in our shaken section and decided to 'geek-out' on coffee and tea infusions for our stirred cocktails.”

The cocktails are broken into categories of Regional, Seasonal, Shaken and Stirred.


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Frozen Apple Toddy: an updated version of the original house cocktail from the Raymond Hotel in 1890 -- apple-infused cognac and housemade lavender syrup.
1886 Champagne Punch: an assortment of Strawberry Shrub with champagne served in a tea pot for a group.
Pimm's No. 8 Cup: Pimm's Cup made with bourbon
Honeymoon Cocktail: a house cocktail from the original Brown Derby Chain -- Applejack, Benedictine, Curacao and lemon.


Crushed Strawberry Fizz: housemade strawberry syrup, gin, lemon and egg whites.
Southern Belle: This one is from Vincenzo Marianella. Muddled kumquats and mint with housemade vanilla syrup, Licor 43 and bourbon.
Tequila Daisy 2.0: Tequila, Cointreau and lime with strawberry foam.
Swedish Crush: Cognac, rum and pomegranate.


Saladito: Inspired by a childhood memory of spiced Mexican candy -- mezcal, lime, honey, salt and chile with a "surprise" on the side.
Hi-5: Alex Day created this aperitivo of gin, Aperol and grapefruit.
Fish House Punch: A single-serving version of a punch -- rum, cognac, peach and nutmeg -- said to have rendered George Washington speechless back in the day at Philadelphia's Fish House Club.
Mami Taylor: Scotch, ginger and spice.

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Reunion Island Cocktail: A coffee homage by barista/1886 bartender Laura Lindsay -- Bols Genever, coffee-infused Gran Classico and Carpano Antica.
Ursulines Breakfast Cocktail: Chicory coffee-infused rye, sugar, Creole bitters and Hersaint.
Sangre del Agave: Italian blood orange tea-infused Anejo tequila, Lillet Blanc, Amaro Lucano and Benedictine.
Vintage Caprice: Beefeater Gin, Benedictine, Dolin Dry Vermouth, house orange bitters aged in a bourbon barrel rinsed with sherry. Not released til mid-May.

Previously: The Raymond, Reinvented: Creative Cocktails & Cuisine