Devour April 2017

Andrés’ Chocolate Soufflé

Created in early 18th century France, the warm and fluffy egg-based soufflé can be made sweet or savory. The name originates from the French word souffler meaning “to breathe” or “to puff.” Andrés chocolate soufflé is a delightful ending to the perfect French bistro meal, but make sure to order at the beginning of your meal to allow ample time for the soufflé to be created to perfection.

Andre’s Bistro & Bar, 6115 S. Fort Apache Rd., Las Vegas. 702-798-7151.

Couscous Confetti

The celebration moves from the plate to the mouth with downtown outpost Carson Kitchen’s couscous confetti. The bright-flavored and refreshing salad features toasted pearled couscous and vegetables such as bell peppers, cucumber, and red and green onions with an apricot vinaigrette. It’s the perfect way to celebrate the spring season and warmer weather.

Carson Kitchen, 124 E. Carson Ave., Las Vegas. 702-473-9523.

Ginger Rogers

With dominant flavors of rum, sweetened, fresh ginger and coffee liqueur, Juyong Kang, lead bartender of The Dorsey, describes the Ginger Rogers cocktail as, “if a Dark and Stormy and a White Russian had a child. There is an amazing balance of sweet, spice, and creamy that reminds me of Christmas, yet is complemented by a refreshing, cooling zing that evokes the feeling of an early spring morning.  It’s an anomaly of a cocktail that one must experience.”

Ginger Rogers

  • 1.5 oz. Diplomatico Anejo Rum
  • 0.75 oz. Grind Coffee Liqueur
  • 1 oz. Cream
  • 0.75 oz. Ginger
  • Nutmeg, ginger candy

The Dorsey, The Venetian, 3355 S. Las Vegas Blvd., Las Vegas. 702-414-1945.

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