Desire December 2018
The Charging Station
At the all-new Electra inside Palazzo, The Charging Station is made with vodka, homemade coconut syrup, cold brew, club soda and two dashes of Bittermens Hellfire Habanero Shrub before being shaken and served in a Collins glass over crushed ice and garnished with whole coffee beans. This libation will have you fully charged by final consumption. Electra Cocktail Club, Palazzo, 3325 Las Vegas Blvd., S., Las Vegas. 702-609-1950.
Mezcal Sunrisa embodies the gorgeous hues of a sunrise with bitter orange, Cabeza tequila, and Montelobos Mezcal, while a spicy kick from house made hibiscus-habanero syrup warms the soul. Look for the white donkey inside Block 16 Urban Food Hall at The Cosmopolitan of Las Vegas, and pair the Mezcal Sunrisa with an order of uniquely delectable nachos. Ghost Donkey, Cosmopolitan Las Vegas, 3708 Las Vegas Blvd., S., Las Vegas. 702-698-7000.
Photo by Alan Wiener
Popular in the 1950s and 60s, it’s known for being an old-fashioned variation on the Bloody Mary - switching out the tomato juice for beef broth. The Bull Shot is a savory cocktail that is making a comeback with those who prefer non-sweet drinks or an alternative to traditional brunch cocktails. Offered at Cipriani Las Vegas, the restaurant’s recipe combines Kettle One vodka, lemon juice, beef bullion, salt, cayenne pepper, celery salt, black pepper Tabasco and Worcestershire sauce. Cipriani Las Vegas, Wynn Las Vegas, 3131 Las Vegas Blvd., S., Las Vegas. 702-770-7390
Sparkling Apple Cider Sangria
An ode to fall and the nostalgia of apple cider, Hawthorn Grill at JW Marriott Las Vegas Resort & Spa updates this classic beverage with a Sparkling Apple Cider Sangria. This refreshing cocktail features white wine, peach liquor, Fireball, fresh apple, cinnamon and sparkling apple cider. HAWTHORN GRILL, JW Marriott, 221 N. Rampart Blvd., Las Vegas. 702-507-5955.
“The Great” Alexander
Designed after the Brandy Alexander, this cocktail is reinvented to be “Greater.” Hand-crafted from the highest quality ingredients, Marche Bacchus uses the French imported liquors of Hennessy VSOP Cognac and Nuit St Georges Crème de Cacao. The Vanilla Gelato made by James Beard award winning chef Luciano Pellegrini is used instead of cream for a rich, velvety texture and flavor. The Chocolate Pistachio Rim adds a nutty dimension. Marche Bacchus, 2620 Regatta Dr., Las Vegas. 702-804-8008.
Papa Salvatore is named after Chef Marc Vetri’s father. “The Vetri bar team wanted to do a classic twist for a classic guy,” says David Cooper, lead barman. Papa’s drink is a play on the blood and sand and exudes sophisticated elegance in a coupe glass. Dark and broody by appearance, it’s an understated expression of smokiness, caramel, orange, cigar and leather. Vetri Cucina, Palms Las Vegas, 4321 W. Flamingo Rd., Las Vegas. 702-944-5900.
Photo by Craig Finetti
The Gibson’s origins have yet to be cracked, although the urban sophistication of a Martini paired with a pickled twist has largely left anyone with the last name Gibson receiving credit for the drink, particularly the San Francisco businessman Walter Gibson, who supposedly slipped an onion into his drink, believing it prevented colds. “We take the classic Gibson and add a rich savory note with both the blanc vermouth and the onion brine. The cocktail is balanced, salinic and austere with a vegetal tone,” says Leo Robitschek, Make It Nice Bar Director, NoMad Las Vegas, 3772 Las Vegas Blvd., S., Las Vegas. 702-730-6785.
Maple Old Fashioned
Created by corporate mixologist Craig Schoettler, the Maple Old Fashioned marries Barrel Aged Maple Syrup and Angostura Bitters with WhistlePig 10 Year Old Rye Whiskey. The maple compliments the warm, sweet caramel flavor of the spirit – transporting your taste buds to the cold mountains of Vermont. Juniper Cocktail Lounge, Park MGM, 3770 Las Vegas Blvd., S. Las Vegas. 702-730-7777.