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Vegas - 2015 - Issue 2 - Late Spring

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photography by Jenna Dosch Earthly DElights Spring'S moSt innovative cocktailS are not your garden-variety Bloody maryS. by robert haynes-peterson I n La s Vega s, where a wa r mer -t ha n-usua l w inter resulted in a n ea rlier - than-usual spring harvest, bartenders are taking advantage of the bounty by welcoming sunnier days with fruits, herbs, and garden greens. At Cosmopolitan (702-698-7000; cosmopolitanlasvegas.com), chief mixolo- gist Mariena Mercer's K ind of a Big Dill features Stoli Elit vodka, saffron liqueur, and yellow Chartreuse, but also fresh lemon juice, arugula juice, and cucumber juice, plus a purée of fresh calamansi (a Philippine lime), topped with a bit of dill oil f lavored with sandalwood, frankincense, and edible gold. "The dill oil adds a great aroma that f loats atop the cocktail," Mercer says, "while the arugula adds a bit of pepper. The cucumber juice is the cooling layer that coalesces all of the botanicals found in the yellow Chartreuse." Adding even a bit of fresh produce can liven up a drink and banish win- ter's doldrums. At the ultracontemporary Kumi Japanese Restaurant + Bar (Mandalay Bay, 702-632-9100; kumilasvegas.com), a classic bramble is updated in the Blackberr y Bliss, created by Light Group lead mixolog ist Michael Monrreal. "A fresh fruit shrub g ives you a nice solid base," says Monrreal, who makes the inventive shrub by macerating fresh blackberries with sugar and rice vinegar; adding Stoli Elit vodka, fresh lime juice, and fresh ginger beer to round it out; then garnishing with mint sprigs. Spea k ing of updates, Fix (Bellagio, 702-693-8400; fixlasvegas.com) is pouring its tribute to the bar The Lonsdale in London's Notting Hill. The inter pret at ion at Bellag io's contempora r y stea k house involves Bombay Sapphire East gin, Belle Paire pear liqueur, apple and lemon juices, carda- mom honey, and muddled basil. The result is sweet, herbaceous, and briskly refreshing all at once. At The District in Henderson's Green Valley Ranch, two neighboring 2 4 -hour joint s a lso of fer ga rden-inspired dr inks. At W hist Stove a nd Spirits (702-307-2694; whiststove.com), an actual garden provides atmo- sphere wh i le you sip a Rosema r y's Baby, w it h rosema r y-i n f used Tito's Handmade vodka, or a Lipstick Collar, featuring basil-infused Caña Brava rum. Next door at the 19th century – inf luenced Due & Proper (702-307- 2714; dueandproperbar.com), t r y The Dead Rabbit (na med for a notor ious Gangs of New York – era street gang). You'll savor its combination of Teeling Irish whiskey, Ancho Reyes chile liqueur, lemon juice, spiced Sirop de Canne, carrot juice, and a fresh carrot as garnish. If you haven't been persuaded to join the juice movement yet, now you can claim you have. V Michael Monrreal mixes up a Blackberry Bliss at Kumi Japanese Restaurant + Bar. 66  vegasmagazine.com tAste Cheers

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