Local restaurants are spilling the recipes to their fresh spring cocktails to help you elevate happy hour at home.
PHOTO BY JOSE M SALINAS
In a cocktail shaker, combine 1 muddled serrano chile slice, 2 oz. mezcal, ¼ oz. Cointreau, ¾ oz. fresh lime juice, ½ oz. housemade orange cordial, ½ oz. orgeat and 1 oz. coconut milk. Shake vigorously. Strain into an Old-Fashioned glass over a large ice cube. Garnish with a thin serrano chile slice and an edible flower.
Larrea, 702.463.9777, larrealasvegas.com
“THIS BEAUTIFUL LIBATION IS A HOUSEMADE SMOKY COCONUT MARGARITA WITH A SPICY KICK.” –BEN BROWNING, MIXOLOGIST, LARREA
PHOTO BY: KATRINA ALBANA FOR STATION CASINOS
In a cocktail shaker, combine 1 ½ oz. Absolut Elyx vodka, ½ oz. Giffard Crème de Fruits de la Passion liqueur, ¾ oz. passion fruit syrup, ¾ oz. rich vanilla syrup and ¾ oz. lemon juice over ice. Shake until cold and strain into a burgundy glass with fresh ice. Top with sparkling rosé cava. Garnish with dahlias or other beautiful florals and serve.
Drop Bar at Green Valley Ranch, 702.617.7777, greenvalleyranch.com
“I WANTED TO CONVEY THE BEAUTY, COLOR AND VIBRANCY OF THE YUCATÁN IN A COCKTAIL. I ALSO WANTED TO SHOW A RANGE OF MEXICAN INGREDIENTS OUTSIDE THE USUAL SUSPECT OF A MARGARITA. THIS COCKTAIL IS PERFECT FOR SPRING AS IT IS LIGHT AND AIRY.” –MARIENA MERCER BOARINI, RESORT MIXOLOGIST, WYNN LAS VEGAS
PHOTO BY: BILL MILNE
Dry-shake 1 ½ oz. The Botanist gin, ½ oz. Giffard Crème de Pamplemousse Rose liqueur, ¾ oz. lemon juice, ½ oz. dragon fruit syrup, blue matcha powder and ¾ oz. egg white for 20 seconds. Add ice and shake again. Strain into a coupe glass and garnish with a dragon fruit chip.
Casa Playa at Encore at Wynn Las Vegas, 702.770.5340, wynnlasvegas.com
“THE DROP DEAD GORGEOUS COCKTAIL IS BOLD, FEMININE AND TRULY GORGEOUS. IT HAS VIBRANT TROPICAL NOTES WITH A HINT OF VANILLA AND IS TOPPED OFF WITH SPARKLING ROSÉ CAVA.” –MAHALIA SCAGLIONE, MIXOLOGIST, DROP BAR
PHOTO BY BILL MILNE
In a cocktail shaker, combine 1 ½ oz. 818 blanco tequila, ½ oz. Giffard Crème de Pêche de Vigne liqueur, ¼ oz. Avuá Prata Cachaça, ½ oz. lime juice, ½ oz. lemon juice, ¾ oz. pineapple juice and ½ oz. chardonnay cardamom ginger reduction with ice. Mix for 20 seconds, strain into a coupe glass and garnish with a flower mosaic applied to the side of the glass.
Delilah at Wynn Las Vegas, 702.770.3300, wynnlasvegas.com
“THE KYLIE IS INSPIRED BY THE ULTIMATE BEAUTY MUSE, KYLIE JENNER. I WANTED THE BEAUTY OF THE APPEARANCE OF THE COCKTAIL TO PARALLEL THE NUANCE AND DETAIL OF THE DECOR OF DELILAH, AND THE SYMPHONY OF FLAVOR IN THE GLASS. WE HAND-APPLY A MOSAIC OF MICROFLOWERS AND PETALS TO CREATE A TRUE STUNNER THAT’S ALMOST TOO PRETTY TO DRINK—ALMOST.” –MARIENA MERCER BOARINI, RESORT MIXOLOGIST, WYNN LAS VEGAS
PHOTO COURTESY OF STK STEAKHOUSE
In a cocktail shaker, mix 1 ½ oz. Patron silver tequila, ¾ oz. St-Germain elderflower liqueur, 1 ½ oz. Wtrmln Wtr, ½ oz. lime juice, ½ oz. simple syrup and 1 slice of jalapeno with ice. (Note: Do not muddle the jalapeno.) Rim half of a martini glass with Tajín. Pour the cocktail into the martini glass and garnish with a watermelon triangle.
STK Steakhouse at The Cosmopolitan of Las Vegas, 702.698.7990, stksteakhouse.com
"THE SPICED WATERMELON IS A SIGNATURE COCKTAIL AT STK STEAKHOUSE—THE PERFECT BALANCE OF FRUIT, SPICE AND KICK.” –GENNY GOMEZ, VICE PRESIDENT OF GUEST EXPERIENCE, THE ONE GROUP
PHOTO COURTESY OF SPIEGELWORLD
In a cocktail shaker, fuse 5 drops of saline (a 1-10 ratio of salt to water), ¾ oz. kumquat simple syrup, ¾ oz. fresh lime juice, 1 oz. Cocchi Americano and 1 oz. gin. Add in 5 mint leaves and a cucumber slice to the mixture and whip-shake two to three times. Pour the mixture into a double rocks glass. Garnish with a cucumber horse’s neck and a mint bouquet with a kumquat in the center.
Superfrico at The Cosmopolitan of Las Vegas, 702.534.3419, superfrico.com
“THE SOUTHSIDE SNOWPLOW IS OUR TAKE ON THE CLASSIC GIN-BASED COCKTAIL MADE WITH MINT, LIME JUICE AND SUGAR. IT’S A NICE LIGHT AND REFRESHING SIPPING COCKTAIL.” –MAURO VILLALOBOS, BAR MANAGER, SUPERFRICO
PHOTO: BY BILL MILNE
In a cocktail shaker, combine 1 ½ oz. Haku vodka, ¼ oz. Mancino Sakura vermouth, ½ oz. Giffard Lichi-Li liqueur, 1 oz. clarified apple floral water, ½ oz. lemongrass ginger syrup and ¼ oz. yuzu citrus blend. Shake with ice and strain into a glass over fresh ice. Top with Dry Rainier cherry botanical bubbly. Garnish with pink begonias misted with cherry blossom aroma.
Mizumi at Wynn Las Vegas, 702.770.3320, wynnlasvegas.com
“I WANTED TO CELEBRATE JAPANESE CULTURE WITH A LIGHT AND FLORAL HIGHBALL THAT PAYS HOMAGE TO THE TRADITIONAL CUSTOM OF ENJOYING THE TRANSIENT BEAUTY OF THE CHERRY TREES BLOSSOMING IN THE SPRING. THIS EPHEMERAL BLOOM SIGNALS THE MICROSEASON OF SPRING, WHICH IS A TIME FOR REJUVENATION AND RESTORATION IN JAPANESE CULTURE.” –MARIENA MERCER BOARINI, RESORT MIXOLOGIST, WYNN LAS VEGAS
PHOTO: COURTESY OF KASSI BEACH HOUSE
In a cocktail shaker, fuse 1 1/2 oz. Bacardi Superior rum and 1 1/2 oz. Crimson Colada batch—4 parts Coco Lopez cream of coconut; 4 parts passion fruit, pineapple, vanilla syrup; and 3 parts Martini Fiero orange vermouth— with 3/4 oz. fresh lime juice and two ice cubes. Pour into a tiki or hurricane glass filled with crushed ice. Garnish with an orchid flower and a dehydrated pineapple coconut.
Kassi Beach House at Virgin Hotels Las Vegas, 702.693.4000, kassibeach.com
“THE CRIMSON COLADA IS INSPIRED BY THE PIÑA COLADA COCKTAIL. RATHER THAN JUST PINEAPPLE JUICE, WE MAKE A SYRUP BY COMBINING FRESH PINEAPPLE AND PASSION FRUIT, WITH A TOUCH OF VANILLA BEAN.” –JULIEN CALELLA, WEST COAST BAR DIRECTOR, WISH YOU WERE HERE GROUP
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