Drink Arts: Eurobics at the Bar
If you're hell-bent on cutting-edge cocktails in Sin City, the first hotel to open on the Las Vegas Strip in nearly three years may represent the closest thing to a sure bet.
Jeffery Lindenmuth reports.
Like the $1.9 billion Palazzo Las Vegas, many of the cocktails pouring forth from its dozen-plus restaurants are spiked with a dash of European élan. Aperol, the less bitter Campari counterpart that has finally reached our shores nearly a century after its creation, makes a cameo in several signature drinks, including a fortified version of the traditional Venetian spritz at Dal Toro. Honest-to-dieu absinthe is replacing longtime New Orlean's stand-in Herbsaint in new creations at Emeril Lagasse's Table 10. And even the spa crowd gets a healthful happy hour with Canyon Ranch SpaClub's foray into beverages, including house-made sodas, organic wines and beers, and nutrition-nuzzling cocktails caressed by organic spirits.
Spritzer Dal Toro, Dal Toro 1 oz. Aperol • splash of Plymouth Gin • splash of Orangecello • 3 to 4 oz. white wine • 2 oz. San Pellegrino • 1 lemon twist. Combine liquid ingredients in a large red wine glass, finishing with the San Pellegrino, and garnish with lemon twist.
Maserati, Carnevino 1 oz. vodka • 1 1/2 oz. Moscato d'Asti • 1 oz. Campari • 1 1/2 oz. grapefruit juice • 1 lime twist. Combine liquid ingredients with ice in a rocks glass, finishing with the Moscato d'Asti. Garnish with a lime twist.
Absinthe Sour, Table 10 by Emeril Lagasse 2 Tbsps. fresh blueberries • 1 oz. simple syrup • 3 to 4 dashes Angostura bitters • 1 oz. Kübler Absinthe • 1 1/4 oz. Chambord • 1 oz. passion fruit juice • 1 splash lemon-lime soda • 1 sugar cube • 1 sprig fresh mint. Muddle blueberries in a double Old-Fashioned glass with simple syrup and Angostura bitters. Pack the glass with ice; add Absinthe, Chambord, and passion fruit juice; stir. Top off with lemon-lime soda. Garnish with sugar cube and mint sprig.
Mora Negra, Sushi Samba 7 blackberries • 3 wedges of lime • 2 level bar spoons granulated sugar • 1 1/2 oz. Bacardi Gold rum • 1/2 oz. mango puree • 1 slice mango. In a cocktail shaker muddle four blackberries, lime wedges, and sugar. Add rum and mango puree; shake vigorously with ice. Strain into a rocks glass and garnish with mango slice and remaining blackberries.
Smoky Tequila Sunset, Canyon Ranch SpaClub 1/4 cup fresh tomato juice (tear drop or Sweet 100 tomatoes) • 1 1/2 oz. 4 Copas Organic Tequila Blanco • 1 tsp. fresh lime juice • 1/4 tsp. Tabasco Chipotle Pepper Sauce • Pinch salt • 4 sprigs fresh cilantro. Combine first five ingredients in a cocktail shaker with ice. Add torn cilantro leaves, shake well, and strain over fresh ice into a rocks glass.
