Bring the experience of sipping restaurant-quality cocktails to the comfort of your home with recipes from local mixologists.
BURNING HISTORY
In a cocktail shaker, combine 1 ½ oz. Suntory Toki whisky, dash of honey, dash of ginger, dash of yuzu, ½ oz. egg white and shake. Add cubed ice, shake again and double-strain into a cognac glass. Garnish with a dehydrated orange and chrysanthemum flower. Zuma, The Cosmopolitan of Las Vegas, Boulevard Tower
“The Burning History, previously named the Japanese Penicillin, was crafted by Global Beverage Development Manager Jimmy Barrat at Zuma Dubai. The idea was to create a Japanese twist on the enduring classic with Japanese yuzu.” –General Manager Christian Wild
DEVIL'S MARGARITA
Combine 2 oz. Codigo 1530 Rosa tequila, ¾ oz. agave syrup and 1 oz. freshly squeezed lime juice in a shaker with ice. Shake and strain into a martini glass. Float ½ oz. Aldo Cesar Palafox “Pionero” cabernet blend on the top and garnish with an orange peel. El Dorado Cantina, Las Vegas Strip and Tivoli Village
“The Devil’s Margarita is a sexier and more seductive margarita, lending itself to a distinct flavor combining bitter and sweet. The rich red from the cabernet float is like the devil’s finishing touch: a cocktail you might picture a modern-day Lucifer sipping on.” –General Manager Chris Zadie, El Dorado Cantina, Tivoli Village
LOW BLOW
Combine 2 oz. Buffalo Trace bourbon, ½ oz. pineapple liqueur, 1 barspoon of cane syrup, 2 dashes of angostura bitters and 2 dashes of chocolate bitters in a double Old-Fashioned glass. Add a square 2-by-2-inch ice cube and stir. Garnish with a lemon and orange twist. Electra Cocktail Club, The Venetian Resort Las Vegas
“The Low Blow is the perfect cocktail to warm up your evening as fall settles in and the weather begins to cool down. Bourbon is the perfect autumnal spirit, while the pineapple liqueur gives you just a hint of summer you might miss.” –Lead Bartender Evan Hosaka
FALL MOONSHINE SMASH
Juice, ¾ oz. cinnamon-apple syrup, 3 dashes of aromatic bitters and the needles of 1 rosemary sprig in a shaker tin with ice. Shake vigorously to release the flavors of the rosemary needles. Double strain into a rocks glass filled with crushed ice. To make the cinnamon-apple syrup, simmer 2 cups of apple juice, 1 cup of sugar and 2 cinnamon sticks for 10 to 15 minutes, and let cool for another 10 minutes before straining out the cinnamon sticks. Store in the refrigerator for up to a week. The Underground, The Mob Museum
“The Underground at The Mob Museum distills moonshine, which is 100% corn-based and bottled at 50% ABV. The distillation process, the products and the story of the spirit are all part of the Prohibition exhibition. The team of mixologists have a lot of fun experimenting with the spirit in our cocktail program, and one of our more popular drinks is our Moonshine Smash, which we change seasonally.” –Director of Food and Beverage Clint Thoman
UP IN SMOKE
First, create lapsang souchong syrup. Steep lapsang tea as directed on the package. Mix equal parts lapsang tea and sugar into a pot on medium heat. Stir until tea sugar is completely dissolved. Then, pour 1 ½ oz. Tito’s vodka, ½ oz. St. George Spiced Pear liqueur, ½ oz. lemon juice and ½ oz. lapsang souchong syrup into a shaker with ice and shake vigorously. Strain the cocktail into a fresh glass and add fresh ice. China Poblano by José Andrés, The Cosmopolitan of Las Vegas
“Lightly smoked and spiced with fall aromas, the Up in Smoke cocktail will warm you up on a cool fall evening.” –Bar Manager Gia St. George
Photography by: In order of appearance, photos: courtesy of The Cosmopolitan of Las Vegas; by Yelena Anter; courtesy of The Venetian Resort Las Vegas; courtesy of The Mob Museum; courtesy of China Poblano
