A French classic with a #Vegas twist.....the Kir Royal as prepared at the Eiffel Tower Restaurant at Paris Las Vegas Hotel 1.5 oz raspberry liqueur 6 oz champagne 1 sprig of mint fresh raspberries Mix ingredients and serve in a snifter
The Strawberry & Grapefruit Collins from the Wynn 1 3/4 oz Finlandia grapefruit vodka 1/2 oz St. Germain Elderflower liqueur 3/4 oz strawberry puree 3/4 oz freshly squeezed and strained lemon juice 3/4 oz simple syrup (recipe below) 2 1/2 oz club soda Combine ingredients, except for club soda, into a mixing glass. Add ice and shake to combine. Add club soda to tin. Strain over fresh ice into a Collins glass. Garnish with a small strawberry. Serve.
Available at Wynn Las #Vegas.... The Sinatra Smash 5 fresh blackberries 1 1/2 oz fresh sweet & sour (see recipe below) 2 oz Gentleman Jack Tennessee whiskey 3/4 oz Biotett Creme de Cassis 1/2 oz Sonoma Vanilla infused Simple Syrup In a bar mixing glass, muddle the blackberries with the sweet & sour. Add the remaining ingredients and shake with ice until chilled. Strain over fresh ice into a double old fashioned glass. Garnish with a mint top Serve
Cosmo's Cosmo, available at The Cosmopolitan Las Vegas' Chandelier Bar. ¼ oz Cranberry Simple ½ oz Fresh Lemon 1 oz White Cranberry Juice ¾ oz Solerno Blood Orange 1 ½ oz Hangar One Mandarin Assemble all ingredients and shake vigorously. Strain into glass Garnish with 3 picked cranberries
The Acai Mojito from Caesars Palace's NUMB Bar 6-8 blueberries 4-6 mint leaves 1 oz simple syrup 1 large lime half OR 2 small lime halves 1 oz Pitu Cachaca 1/2 oz Veev Acai Spirit 1 full scoop of ice Muddle blueberries, mint leaves, and simple syrup Shake all ingredients together Pour Fill with soda Garnish with a blueberry spear
The Pear-A-Sol from Wynn Las #Vegas 1 ½ oz. Absolut Pear Vodka 1/2 oz. Belle Paire Pear Liqueur 1/4 oz. Pear Puree 1 1/4 oz. Fresh Sweet & Sour (*recipe below) 1/4 oz. Simple Syrup (**recipe below) Combine the above ingredients into a bar mixing glass. Add ice and shake well to chill. Strain into a chilled martini/cocktail glass. Garnish with a maraschino cherry. Serve.