It takes a lot to induce an LA beach dweller to venture east of the 405 during rush hour. But I recently took on this challenge, visualizing nightmarish images of horns blaring, timid Priuses merging into traffic while bug-eyed sunglasses-clad youths text behind the wheel instead of inching along the fiery soul sucker that is the freeway. Oh the horror. But the pot of gold at the end of my GPS’s blue line was well worth the trip.

Nestled in the town of Pasadena is The Raymond Restaurant, home to 1886 Bar. From the exterior, it appears you’ve arrived at a friend’s house for a dinner party. Which is fitting, since the Raymond Restaurant was once the caretaker’s cottage of The Raymond Hotel that was built in 1886 and burned down in 1895 only to be rebuilt and then razed to build residential development after the Great Depression. Today, the Raymond Restaurant encapsulates this history by mimicking the cozy ambiance of a home, complete with food and drink that warms the body and soul.

1886 is tucked in the back of the restaurant in a low-ceilinged, dimly lit room filled with textural wall coverings, craftsman chairs and dark wooden tables that vary in height. Soft lighting emanates from behind rows of seductive bottles waiting to be shaken, stirred and poured by the masterminds behind the bar. Danny Cymbal is one of 1886’s liquid artists. Alongside his co-workers and with the guidance and influence of Tello Demarest Liquid Asset’s Consultant, Marcos Tello, a winter cocktail menu was born.

Built around a theme of “beer and smoke” this menu encompasses everything that is cozy, comforting and causes immediate disinterest in ever getting up from your seat. In fact, after a few drinks I began to wonder if this refurbished cottage actually offered guests a place to crash after over-imbibing.

In an age where meat-covered Lady GaGas and pop stars with dollar signs in their names populate the world, it’s increasingly hard to stand out and rise above competition. In the cocktail arena, a bartender can don feathered hats and glittered jeggings but if the drinks don’t pack an equal or greater “wow” factor, they’re not making headlines.

To set themselves apart from the nightlife pack, Epic Roasthouse in San Francisco has gotten creative with their cocktails. Putting the power of menu design in the bartenders’ hands, each was challenged to create their own concoction. Judged by fellow bartenders, management and waitstaff, only the best made it to the new Epic Originals bar menu. And man, are they epic.

Among the best: Agave Nino. The combination of tequila, agave syrup, lemon and Albarino made for a crisp, refreshing ‘I’m on a tropical island far, far away’ feel - without the pink umbrella and sugar overdose. Add a splash of spice from the jalapeno pepper garnish and you’ve got yourself one fine beverage.

Eva Peron, a sultry mix of Fernet Branca, ginger liqueur, vermouth, lime and ginger beer is as spicy as it is sweet. This combination softens the harsh blow of Fernet to the faint of heart but not without capturing its herbal and spice-infused essence.

Set on the bay-adjacent Embarcadero, Epic’s upstairs Quiver Bar makes for the perfect environment to enjoy said cocktails among others from the Originals list and the Classics menu. A panoramic view of the bay and bridge attracts tourists and locals alike looking to unwind in oversized leather barstools and chairs. If the drinks don’t make you warm and fuzzy all over, (which they will) the broken-in rustic, yet sophisticated setting will make you feel right at home. So much so, I am getting kind of homesick now. And thirsty. Perhaps another trip to the Golden City is in my near future.