Every season, 1886 does something different with their cocktail menu, and this summer they're turning into a tiki and dive bar complete with fun tiki decorations (complete with the bartender Peter Lloyd-Jones wearing a Hawaiian shirt!)
Per usual, their menu is divided into four sections. The first features fun interpretations of classic tiki cocktails.
The Strawberry Pina Colada on Fire is an ode to the recently closed Bahooka. There's also the classic Zombie, and the one thing I still haven't tried is the Scorpion Bowl for 4, since they were still waiting for the bowl to come in.
The next section is the dive bar drinks they labeled "Dirty Pretty Things", including a "molecular" approach to shots. There's a Mojito Jello Shot made with Flor de Cana rum. Ever had a pickleback? That's a shot of whisky with a chaser of pickle juice. Here, the pickleback is pickle brine from Langer's Deli enclosed in a sphere inside a shot of Powers Irish whisky.
The last section is their own tiki creations.
My favorite is probably the Jamaican Farewell made with coconut cream, black rum, navy rum, yuzu juices, and spiced mango shrub. It's sweet like most tiki drinks but still complex. The coconut cream added a nice body to the drink. Cocktails don't get more summery than this!
A Tale of Two Raymonds, created by Jesus Gomez, is also up there though. This one's made with a blend of aged rums and cognac, pineapple, lime, house-made grenadine, and Licor 43.
The Shooting Star by Brady Weise brings back the saffron-infused gin he used in his Wind-Up Bird, this time mixing it with cranberry infused St. Germain for a more herbal and less sweet tiki cocktail.