Arroyo Cocktail of the Month – The Orange Grove

The Raymond 1886 has long been one of Pasadena’s most beloved restaurants (but not for 130 years — 1886 actually marked the opening of the former Raymond Hotel). The restaurant’s Bar 1886 is dark and moody, illuminated mainly by the bar’s soft amber backlight. Inside, there are two small communal tables, four two-tops, original hardwood floors and brown pressed-tin ceilings, and there’s also outdoor seating: two outdoor patios with fireplaces and Edison lights twinkling against the night sky. Bar 1886 was established only in 2010 — 38 years after the restaurant — to focus on high-end spirits and craft cocktails. It offers monthly spirits-paired dinners as well. New cocktails appear twice annually: for spring-summer and fall-winter. Not listed on the menu but a longtime staple is The Orange Grove — a simple but effective drink with a nod to Arroyoland’s agricultural heritage. “This is a sit-out-on-the-patio-and-eat-brunch kind of cocktail,” says bartender Casey Levantal. It’s cool and clean, with the acidity of the citrus mitigated by the gin. The addition of tonic water provides a subtle effervescence. Indeed, this drinks so easily you might forget it’s a cocktail. Levantal suggests pairing it with something hearty like The Raymond’s Veracruz steak salad or pork belly tacos.

The Orange Grove


2 ounces London dry gin

½ ounce lime juice

½ ounce simple syrup

2 to 4 orange wedges

Splash of tonic water


Using a muddler, smash orange slices with lime juice and simple syrup. Shake and pour mixture into glass with crushed ice. Add gin, top with tonic floater (without mixing) and serve.