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Devour April 2018

Moroccan Chicken

The newest additions to Chef Danny Elmaleh’s signature contemporary Mediterranean cuisine at CLEO, inside SLS, is the juicy and flavorful Moroccan fried chicken, served with apricot mustard and harissa aioli. Chef says the chicken thighs are marinated in buttermilk and smoked paprika, clove, onion powder, and oregano to showcase the exotic flavors. “The texture is very crisp and light and I would describe the taste as sweet and smoky with a mild hint of heat.”

CLEO, SLS Las Vegas, 2535 S. Las Vegas Blvd., Las Vegas. 702-761-7000.

 

Celebrate with Jaleo!

Celebrate Chef José Andrés 25th anniversary of Jaleo on April 5 with a cava, the sparkling wine from Spain! Anyone who dines at Jaleo Las Vegas for dinner will receive a complimentary glass of Cava for bubbly fun. And while you’re in the spirit, throughout the entire month of April, every night from 5 p.m. – 6 p.m., Jaleo will pass its signature Spanish Porrons, filled with their Clara cocktail (Beer and house-made rosemary lemonade), around the lounge and bar for all to partake in a complimentary taste!  “Hora de Porron!”

Jaleo, Cosmopolitan Las Vegas, 3708 S. Las Vegas Blvd., Las Vegas. 702-698-7950.

 

Count Negroni

According to reliable lore, the Negroni was born when an Italian bartender acted upon a customer’s interest for a stronger riff on an Americano cocktail. The patron was Count Camillo Negroni, who had picked up a taste for strong liquor while working as a rodeo clown in the American Wild West, and gave his name to the resulting concoction. Adam Rains, who leads the beverage program at Flock & Fowl downtown, says London dry gin is used these days, but when the drink was created, Genever (Gin’s Daddy) was used more prevalently. In keeping with the original creation, Rains uses Genever. He also adds house-blended vermouth, which starts out with house-infused wine made from the Negroamaro grape. “Every week we add new wine to it and re-infuse it with orange, cinnamon, and rosemary then fortify with Spanish brandy. It is then blended with Carpano Antica and Martini Rossi Vermouths.”

  • 1 oz. Bols Genever
  • 1 oz. Galiano L’Apertivo
  • 1 oz. Vermouth
  • Orange zest

Pour all ingredients over an ice cube, stir until cold. Apply flame to orange zest to add a further layer of aromatic complexity.

Flock & Fowl, 150 N. Las Vegas Blvd., Las Vegas. 702-983-4880.

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