Fall Cocktails & Barrel Aging at 1886

1886, the Pasadena bar which recently won the award for "Best Really Hidden Well Known Bar" from LA Weekly, has been continuing to turn out excellent drinks since Marcos Tello and Aidan Demarest consulted on its creation last year.  Head bartender Garrett McKechnie recently released his fall cocktail list, which is the first where he has truly driven the program.  Since the bar opened last year, a patio has been added and the customer base has grown, spilling out from the main room and filling up the patio.  1886 has truly filled a niche that hadn't been apparent before it opened.

A new addition to the program is the launch of 1886's first barrel aged cocktail, the Vintage Caprice.  The Caprice, made with Beefeater Gin, Benedictine, Dry Vermouth and orange bitters was aged in a barrel seasoned with sherry.  This was no small barrel; 24 liters of Beefeater, 6 liters of Benedictine and 6 liters of Dolin vermouth went into it.  Half of the first batch was removed from the barrel after 4 months and the remainder was left to further age.  The Caprice aging in the barrel will be eight months old at the end of the month.  I recently had the opportunity to try a freshly made Caprice and the 4 month and 7 month aged Vintage Caprices.  It was really instructive to taste how the cocktail evolved through the aging process.  The rough edges literally melted away and the final end product of the 7-8 month old Vintage is a thing of beauty.  Something not to be missed.

When the team at 1886 decided to embark on the barrel aging process, they reached out to Erick Castro, the West Coast brand ambassador for Beefeater & Plymouth Gins.  He was able to procure a barrel for the aging process and as much gin as the bar needed to fill up the ample vessel. Marcos Tello collaborated with the bartending staff at 1886 to help decide which cocktail they should age.  They selected gin as the base spirit because as 1886 bartender Danny Cymbal said, "lots of bars were doing whiskey-based, darker cocktails, but the end result was hidden by the color of the liquid.  So we decided to try it with a lighter alcohol."

Bartenders suggested various cocktails to be the one that was barrel aged and after much discussion and sampling of the options, it was Cymbal's suggestion of the Caprice that was selected.  Ironically he is not a fan of the unaged Caprice, "I wanted to choose something not all that great to see if it could be improved in the barrel," he explained.

I recommend trying the taste comparison yourself by sampling the fresh, 4 month and 8 month versions of the Vintage Caprice.

The Indian Summer is a good choice for a warm autumn evening as the watermelon juice and jalapeno blend to take summer into fall.  The cocktail is made with Blanco Tequila, agave syrup, watermelon juice, cilantro, jalapeno, watermelon chunks and chili salt.  This drink is more on the refreshing and juicy side.

One of my favorites from the new list is the Therapist.  It is from the Stirred section of the cocktail list, which is where I recommend visitors begin their ordering as it also includes the Vintage Caprice.  The Therapist is made with Highland Park 12 year single malt Scotch (the same stuff that is so wonderful in the Scottish Cashmere at Drago Centro), Drambuie, Carpano Antica, chocolate bitters, and carmelized orange essence.  Another fan of the bar named Aaron (not me) got a shoutout on the menu as he helped inspire this tasty concoction with a reference to fashion designer Alexander McQueen.  It is aromatic and multilayered.

There are four sections on the menu including the aforementioned Stirred, as well as Regional, Shaken and Seasonal.  In addition to the Caprice and Therapist, El Jimador, a tequila based cocktail created by Tello is featured.  The Regional Section includes the 4th iteration of Tello's Pimm's collection, known appropriately as Pimm's #4, which includes Jamaican Rum and his top secret recipe for Pimms, topped with Ting's Grapefruit Soda.  The other two cocktails in the section each pay homage.  The first, 1886 Kentucky Colonel (no relation to Colonel Sanders), was the house cocktail at the Hotel Bel Air when legendary bartender Dale DeGroff was behind the stick there in the 1980s, and the second, the Raymond Hill Smash is dedicated to the hill behind 1886 where the Raymond Hotel once stood.  The Colonel is made with boubon, Benedictine, orange, Angostura bitters and the Smash is made with Cognac, mint and oranges.

The Seasonal section includes the Indian Summer, as well as the Malted Mule, a collaboration between bartender Lacey Murillo and The Raymond pastry chef Jeff Haines that includes homemade gingersnap ice cream, Lemon Hart 151, Mt. Gay Eclipse aged rum, Jamaican rum, and homemade barley malt syrup topped with ginger ale.  That is a lot of Caribbean flavors all in one beverage.  The final seasonal offering is the 1886 Chin Chin, an adaptation of a cocktail created by Sammy Ross of Milk & Honey.  Note Ross also created the Penicillin, so he is truly a creator of modern classics.

The Shaken section has one original and two tributes.  The original is the St. Elmo's Fire from bartender Brady Weise, a beer cocktail made with 90 Minute Dogfish Head IPA, gin, aperol and lime juice.  Drinking one of these might just Emilio Estevez to drive after you in the snow.  The Big Mac cocktail is a bourbon and berries beverage from Damian Windsor of the Roger Room and the Earl Grey Martini is a gin sour from Audrey Saunders of the Pegu Club in New York, another modern cocktail legend.

Now instead of Pasadena residents driving downtown to get their cocktail fix, traffic is going the other way as folks from all over LA are making the pilgrimage to 1886.  This latest menu further solidifies its place among the top tier cocktail establishments in the city.

1886 at the Raymond: 1250 S. Fair Oaks, Pasadena.  Phone:: (626) 441-3136. Web: www.theraymond.com

Fall cocktails at Michael's Santa Monica

It has been six months since Michael's Santa Monica hired Jason Robey to relaunch their cocktail program.  He has infused the spirit and produce of the Santa Monica farmers' market into his cocktails by both growing his own fruits and vegetables for his drinks as well as buying from the Wednesday market.

Robey recently created a fall cocktail list, to take advantage of the changing seasons and products available. A particularly interesting one is the Borracha Remolacha, made with Revolucion Reposado Tequila, Del Maguey Vida Mezcal, Lime Juice, Agave Nectar, Beet Juice, Orange Bitters.  It is a take on a margarita but the beet juice and smoky mezcal take it a slightly different direction.  The lollipop of bruleed orange rind is a playful touch.  When I see beet juice in a cocktail, I invariably think of Matthew Biancaniello's Breeder's Cup, which is a rather tasty gin drink that is a take on a Gordon's Cup, but this cocktail is nothing like that.  The Borracha Remolacha, which translates as Drunk Beet, has the startling color of the beets to throw you off of any margarita expectations you may have.  If only this was available at more Cinco de Mayo celebrations.

The Apple Blush is pure fall, like a less sweet apple juice for adults.  Mixed with Noah's Mill Bourbon, Meyer lemon juice, aged cinnamon simple syrup, fuji apple and a cranberry-pomegranate reduction, sipping on one transported me to a New England orchard.  The danger with apple drinks is that they will be sickly sweet, and thankfully this cocktail does not go over the edge.  It is shaken and served in a highball glass over ice and garnished with a slice of apple.  The version I tried was made with Buffalo Trace bourbon.  I suspect that it will be even better with the Noah's Mill.

The rest of the fall cocktail list is below:

Pumpkin the Great: Pumpkin Puree, Vanilla, Cinnamon, Jason’s Spiced Rum, Germain-Robin Apple Brandy, Cava

Dark Side of the Moon: Aviation Gin, Dolin Dry Vermouth, Blood Orange Juice, Lime, Orange Oil Simple Syrup, Crème de Violette

Smoke Love: Laphroaig 16yr Single Malt Scotch, Smoked Mezcal, Red Bell Pepper Simple Syrup, Basil, Cilantro, Grapefruit

Number 3: Confit-Washed Buffalo Trace Bourbon, Cardamaro, Leopold Bros. Georgia Peach Whiskey, Orange, Pepper, Angostora Bitters

Mary Rose: Cranberry-Ginger Infused Tito’s Vodka, Lime, Vanilla Simple Syrup, Charred Rosemary

Vera Cruz Cocktail: Chinaco Anejo Tequila, Fair Trade Kafe Liqueur, Aperol, Aztec Chocolate Bitters, Blood Orange Juice

Piscoretto Sour: Pisco, Amaretto, Egg White, Meyer Lemon, Demerra Sugar Simple Syrup, Peach Bitters

Michaels: 1147 3rd Street, Santa Monica.  Phone: (310) 451-0843.  Website: http://www.michaelssantamonica.com/

New Cocktail List, New Bar Manager at Big Bar

Big Bar recently celebrated its first anniversary.  The cocktail bar within Alcove Cafe has generated a devoted following for its unpretentious atmosphere, quality cocktails, knowledgeable staff and fun vibe.  Signature events include a weekly mixtape mixology series and a Monday movie night in which movies are projected outside.

The new fall cocktail list debuted earlier this month at Big Bar and it includes twelve selections.  The Lonsdale (below) is made with Beefeater Gin, lemon juice, honey, apple juice and basil.  The apple juice holds all the elements of the cocktail together and binds them without too much sweetness or tartness.  The Lonsdale is a well balanced shaken fall gin cocktail that is more on the refreshing side.

The Night Nurse is a take on the rum old fashioned with Sailor Jerry rum, Smith & Cross rum, grenadine, velvet falernum and absinthe.  When I sampled it Appleton's Rum was substituted for the Sailor Jerry as they were out of it.  The Night Nurse is more spiritous and would be equally wonderful to enjoy in front of a fireplace or a porch on a cool Southern California evening.  The twist of lime peel brings out citrus notes.

The Iron and Wine is made with Zaya Rum, Benedictine, Dry Vermouth, Fernet Branca, and Angostura bitters.  This stirred cocktail has a very strong mouthfeel from the Benedictine and Fernet and is on the aromatic side.

The Harvest Moon tastes like the essence of Autumn.  The apple flavor is pronounced in the cocktail made with Laird's Applejack, Amaro Nonino, Lillet, apple juice, and Angostura bitters.  Think changing leaves, pumpkin pie and a sip of the Harvest Moon as Halloween and Thanksgiving season approaches.

In a changing of the guard, bar manager Juan Sevilla is departing the bar to move to New York and work at SoHo House.  The cocktail program will be managed by Dan Long and Eugene Lee (below), who have both worked under since the bar opened, so I anticipate that the momentum that Big Bar has been building will continue.

Tonight is Sevilla's final night and it coincides with a Screening of the 80s classic movie The Lost Boys.  So come to watch the movie, say goodbye to Juan and to try the drinks on the new cocktail list.  Sevilla assures me that he will be back in LA as the New York move is not permanent.  The full cocktail list is below the movie poster:

Big Bar Fall Cocktails:

Mamie Taylor: Famous Grouse Scotch, lime juice, ginger syrup, soda, Angostura bitters

Army & Navy: Bols Genever, Orgeat, lemon juice, nutmeg

Canela Sour: El Jimador Reposado Tequila, cinnamon syrup, lime juice, chocolate chili bitters, Angostura bitters

Remember the Maine: Old Overholt Rye Whiskey, Carpano Antica. Cherry Heering, Absinthe

Cinnamon Girl: Woodford Reserve Bourbon, St. Germain, lemon juice, grapefruit juice, cinnamon syrup, Angostura bitters, sparkling wine

Paloma: El Jimador Tequila, grapefruit juice, lime juice, simple syrup, tonic water

Rum Diary: Bacardi 8 Rum, Del Maguey Mezcal Vida, agave, lime juice

Bo Diddley: Old Overholt Whiskey, Kings Ginger Liqueur, lime juice, honey, Angostura bitters, cucumber

Big Bar at Alcove Cafe: 1929 Hillhurst Avenue, Los Feliz.  Phone: (323) 644-0100.  www.alcovecafe.com/bigbar

Scottish Cashmere @ Drago Centro

A highlight of Jaymee Mandeville's new cocktail list at Drago Centro is the Scottish Cashmere ($12).  This stirred drink is made with Highland Park 12 Year aged Scotch, Fig and Basil Infused Water and is served over a single large ice cube with a fig as garnish.

The cocktail is smooth with a hint of basil and fig.  The Scottish Cashmere is elegant, goes down easy, but you'll want to savor this one, so take it a sip at a time.  Highland Park is one of my favorite Scotch producers; it is unusual to see it as the base in a cocktail.  It comes from the Orkney Isles and is the Northernmost whiskey distillery in the world.  If this cocktail represents the first lap since the passing of the torch from Michael Shearin, the bar program at Drago Centro is in good hands.

Drago Centro: 525 S. Flower Street, Downtown.  Phone: (213) 228-8998.  Website: http://www.dragocentro.com/

Fall Cocktails At La Descarga Arrive Via Havana

Although you wouldn't know it from the heatwave, fall has arrived at La Descarga and fresh cocktails have come to town straight from Havana on a Pan Am flight.  For the first time Pablo Moix and Steve Livigni, who jointly created the cocktail program at La Descarga, left the list in the capable hands of head bartender Kenny Arbuckle (below), with the assist of a couple of his colleagues  What better way to beat the heat than by sipping several of these refreshing cocktails?

Kenny Arbuckle

My favorite of the list is the L.A. Lupe, made with Leblon cachaca, Velvet Falernum, St. Vincent's coconut, lime juice, and tonic.  The cocktail is served up in a highball glass with ice.  This drink is not technically new, but was a La Descarga favorite that has been brought back from retirement, and with good reason as the clean flavor entices sip after sip.

LA Lupe 

Another crowd pleaser is the Blood and Samba, a Caribbean take on the classic Blood and Sand.  In this version, cachaca stands in for the Scotch, alongside Cherry Heering, Carpano Antica and Orange Juice.  This shaken cocktail was served in a coupe and garnished with a lemon peel.  There is a lot going on in this drink and fans of classic cocktails should particularly enjoy this twist.

Blood and Samba

Other cocktails on the new list include:

Cartographer: El Dorado 12 Year Rum, Cynar, Angostura Bitters, Cane Sugar

Bermuda Swizzle: Goslings Dark Rum, Velvet Falernum, Lime Juice, Sugar, Angostura Bitters, Pineapple

Martinique Smuggler: Clement Priemere Canne Rhum Agricole, Disaronno Amaretto, Orgeat, Grapefruit Juice, Lime Juice

Avesta: Bulleit Rye, Benedictine, Lime Juice, Angostura Bitters and topped with Ginger Beer

Onbeat: House Spitis 100% Barley White Dog Whiskey, Lemon Juice, Mang-Basil Syrup, Bitter Truth Lemon Bitters

Circumnavigate: Blanco Tequila, Lime Juice, Tamarind Syrup, Bitter Truth Xocolatl Syrup, Ghost Pepper Salt

Maguey Sour: Del Maguey Vida Mezcal, Benedictine, Orgeat, Lemon Juice, Egg White, Garnished with Grated Nutmeg

Aperol M’ama: Encanto Pisco, Aperol, Lime Juice, Sugar

La Descarga has added several noteable rums to their program, including Plantation, Rum Abuelo and Rhum Clement and their total selection is now more than 100.  If you can't find a rum to satisfy your craving, then you aren't looking hard enough.  And on Wednesday nights, there is a new live band (the Conganas) playing samba and vintage Latin music, perfect for dancing the evening away.

Maguey Sour

La Descarga: 1159 Western Blvd, Hollywood.  Phone: (323) 466-1324.  Website: www.ladescargala.com

Fall Cocktails Arrive at Drago Centro

Photo courtesy of FoodGPS

Tonight the new Fall Cocktail list debuts at Drago Centro in Downtown LA.  The cocktails were created by Jaymee Mandeville and Michael Shearin, the head bartender and beverage director, respectively.  The cocktails are normally priced at $12, but for tonight only they are yours for the tasting for only $8.


I am particularly looking forward to the Scottish Cashmere, as Highland Park is a wonderful Scotch and the fig flavor should complement it nicely.  The Hot Bellied .45 should also be a highlight with its bourbon, mezcal and Cocchi all in one stirred cocktail that packs a punch.  Note that the Pinzimonio normally costs $18 - with all the veggies in it, you might consider it to be a health drink.


Enjoy the deal on the drinks tonight.  Personally, exploring this menu sounds like a delicious way to kick off the New Year:


A Penny’s Worth  - Hayman’s Old Tom Gin, Plymouth Sloe Gin, Crème de Violette, Oregano, Fever Tree Tonic

Blessed Bliss - Karlsson’s Vodka, Cardamaro, Underberg Bitters, Fresh Ginger, Fresh Apple, Fresh Rosemary

Hot Bellied .45 – Bulleit Bourbon, Del Maguey Vida Mezcal, Cocchi Americano, Art in the Age Snap, Fee Bros. Lemon Bitters

Lushington – Templeton Rye, Quince Gastrique, Egg White, 25 Year Aged Balsamic Vinegar

Moment of Clarity – Sombra Mexcal, Dolin Vermouth Blanc, Fee Bros. Grapefruit Bitters

No Place Like Home – Campo Encanto Pisco, Art in the Age Rhuby, Fresh Lemon Juice, Fresh Aloe, Fresh Pomegranate Arils

Organized Confusion – Tanteo Cocoa Infused Tequila, Fresh Banana, Fresh Lime, Espelette Pepper Tincture

Scottish Cashmere – Highland Park 12 Year Scotch, Fig & Basil Infused Water, Single Ice Cube

Song of the Siren – Appleton VX Rum, Cruzan Blackstrap Rum, Amaro Cio Ciara, Velvet Falernum, Apry, Sour Cherry Bitters, Fresh Lime

White After Labor Day – Nolet’s Gin, Green Chartreuse, Fresh Lemon Juice, Lavender Water, Egg White, Fernet Branca Mist

Pinzimonio – Jacopo Poli Grappa, Fresh Tomato, Fresh Orange, Olive Oil Foam, Hangar One Vodka, Cucumber Water, Fresh Pepper, Fresh Basil, Assorted Vegetables ($18)

Drago Centro: 525 S. Flower St., DTLA.  Phone: (213) 228-8998.  Website: www.dragocentro.com