Drink it up: San Gabriel Valley watering holes on Jonathan Gold’s ‘Best Cocktails’ list

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The latest L.A. Weekly roundup of “L.A.’s Best” by Pulitizer Prize-winning food critic Jonathan Gold targets the 55 best cocktails in the region. The Pasadena-based writer places a couple San Gabriel Valley institutions on the list. Here’s what he had to say.

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    Flaming Honey Bowl (for two)

“What’s in a Flaming Honey Bowl? Who knows: Rum, apricot and a splash of Coke, says the menu, and who are we to argue? But it’s served in a wooden salad bowl, the straws are as long as your arm, and it comes with flaming croutons.”

Find it at: Bahooka (seen above and at right), 4501 N. Rosemead Blvd., Rosemead, (626) 285-1241, bahooka.com
  • Daily Double
“The bar these days may not be as classic as one might prefer — they have discovered pomegranate martinis, Key lime martinis with whipped cream, and elderflower liqueur — but it is still thrilling when the waitress asks if you’ll be having a regular-sized drink, or want to upgrade to the Daily Double.”

Find it at: The Derby, 233 E. Huntington Drive, Arcadia, (626) 447-2430, thederbyarcadia.com
  • Medicina Latina
“Medicina Latina, the invention of the peripatetic bartender Marcos Tello, follows him around like a faithful pup. … But the cocktail seems to be at its most potent where Tello’s tracks are the freshest, which means for the moment, you should be seeking your Medicina Latina at 1886, the sleek new cocktail bar tucked into the rear of the Raymond Restaurant.”

Find it at: 1886 at the Raymond Restaurant, 1250 S. Fair Oaks Ave., Pasadena, (626) 441-3136, theraymond.com
The whole story, for your responsible consumption, is here.

(Staff file photos)

Cocktail culture comes east: 1886 bar opens at The Raymond in Pasadena




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Calling all cocktailians: Contemporary bar culture made a late but entirely fashionable entrance this week in Pasadena with the opening of 1886, the new watering hole at The Raymond Restaurant.

The Raymond’s management and owners partnered with mixology masters Marcos Tello and Aidan Demarest of Tello Demarest Liquid Assets to curate the much-anticipated, artisan cocktail bar. Tello’s lengthy CV includes crafting the cocktail selection at The Varnish and The Edison in downtown Los Angeles. Demarest, too, is an Edison alum and also noted for his libations at First & Hope.

Appealing to Pasadenans’ sense of tradition, the drink menu at 1886 incorporates sly nods to local history and lore.

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Chef Q&A: Culinary inspiration with Tim Guiltinan of The Raymond Restaurant in Pasadena


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Interview by Claudia S. Palma
ROSE: What inspired you to be a chef?
Guiltinan: I watched cooking shows growing up. I started cooking at home, then I started working at a restaurant at 16 or 17 years old. I’ve worked from bartender to pizza delivery to management. I spent a year and a haIf as a prep cook and that was really good. It shaped who I am as a cook. I’m able to teach the new cooks coming out of school. I don’t do good following people, I gotta be at the top of the line. I worked at big corporation restaurants and they’re good for learning but not good for creativity. It’s very stressful and not rewarding. If you don’t get to reward yourself with the creativity side, you might as well sit in an office.

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August-September issue of Rose Magazine on stands next week

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Rose Magazine’s August-September issue hits the streets on Wednesday, Aug. 11. Pick up a copy of the Pasadena Star-News that day and look for the nonprofits and pets issue inside.

Highlights include:


     117 nonprofits that enrich
    Pasadena
     The best pampered-pet
    boutiques
     Training tips from the ‘Dog
    Whisperer’
     Q&A with chef Tim Guiltinan
    of The Raymond Restaurant
     All our regular departments
    and best-bet event listings

The magazine is inserted in all rack copies of the newspaper, and Star-News subscribers will also receive the magazine automatically with their delivery.
Never miss an issue of Rose Magazine by subscribing to the newspaper here. (Make sure you select a seven-day home delivery option.)