Living in Pasadena has its perks. The weather is perpetually gorgeous, work is a short walk away, the Kung Food Panda lives around the corner, and the cocktails are masterfully crafted at 1886. What more does one need besides sunshine, a short commute, good friends, and booze? Not much in my world.
Opened last fall on a quiet stretch of Fair Oaks, 1886 has become my favorite place to drink in the neighborhood. The ambiance is moody without pretension, the bar bites are sophisticated and delicious, and the drinks are nothing short of stellar.
The Astronomer and I have visited 1886 a few times since it debuted, and we recently returned as guests of the bar to sample the new spring cocktail menu. Under the creative direction of master mixologist Marcos Tello, the team at 1886 have added 16 new seasonal and regional drinks to the menu.
The bar was staffed by Garrett McKechnie and Greg Gertmenian this evening. Both gentlemen are extremely knowledgeable and enthusiastic about their craft. I found their spirit for spirits absolutely infectious.
While we perused the food menu, Garrett brought over a Tequila Daisy 2.0 (left) and a Swedish Crush. Both drinks were from the “seasonal” section of the new menu.
Greg created the Tequila Daisy 2.0 as a play on the classic Margarita using tequila, cointreau, lime, and my favorite element, strawberry foam. Tequila-based cocktails with a fruity twist are my favorite, so this one really resonated with me. Garrett’s Swedish Crush, which incorporated a historic ingredient from the 1700’s called “Swedish Punsch,” included cognac, rum, and pomegranate. It was refreshing to the last drop thanks to the icy mound.