Modern Mexican Veggie Bowl

Sharky’s commitment to sourcing organic, natural, and local ingredients with no use of MSG or no lard guarantees a nutritious meal. Add in the “Mexican” element and now we’re talking! Guests can get fired up about handcrafted dishes such as the Organic Roasted Vegetable Bowl, with roasted carrots, beets, yams, Brussels sprouts, cauliflower, red onion, and walnut-cilantro pesto and brown rice with a layer of black beans at the bottom. But also go for the tacos, burritos, and nachos, just because.

Sharky’s, Modern Mexican Kitchen, 5070 Blue Diamond Rd., Las Vegas. 702-778-0811.

Caribbean Trading Post 

With a twist on the classic Mai Tai, the Caribbean Trading Post celebrates Bermuda’s national spirit, rum. The aroma offers a pleasant fragrance of black tea leaf and bright pineapple. Each sip contains the many flavors and layers of dark fruit and molasses from the rum, sweet, juicy, and tart flavors from the house-made pineapple shrub syrup, bold black tea, fresh citrus, and a lingering finish of cassia, cinnamon, and nutmeg spice from the all-natural herbs and spices in the bitters.

Recipe:

• 1.5 oz Goslings Black Seal Rum
• 1 oz house-made pineapple schrub
• 1 oz earl grey black tea
• 0.5 oz fresh lime juice
• 3 Dashes of Bittercube Jamaican #2 Bitters

Preparation and Presentation: Combine all ingredients in a mixing glass. Add ice. Shake until chilled and double strain into a coupe or martini glass. Garnish with a pinch of dried black tea leaf and a clothes-line pinned tea bag to the rim of the glass.

Public House, The Venetian, 3355 S. Las Vegas Blvd., Las Vegas. 702-407-5310.