Wynn Las Vegas Magazine by MODERN LUXURY

Wynn - 2012 - Issue 2 - Fall

Wynn Magazine - Las Vegas

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COCKTAIL HOUR CLOUD MINE Immerse yourself in the tastes of the continent of contrast with Mizumi's signature cocktail. BY KAREN ROSE PHOTOGRAPHY BY ALEX KARVOUNIS For the grand opening of Mizumi in May, Wynn Resorts' master mixologist Patricia Richards needed to come up with a signature cocktail that was young, fun, and delicious, she says, and also paired well with the authen- tic flavors of Wynn's newest Asian eatery. The Cloud does the trick, using Ty Ku's citrus liqueur, made from a base spirit of soju crafted from Japanese barley (with added citrus and melon flavors), and the 48-proof Kai shochu, distilled from yellow-blossom rice (which actually hails from Vietnam). Richards tops it off with another invention of her own— a foam made from coconut cream and lemongrass-ginger simple syrup—for a cocktail with flavors as diverse as the continent that inspires it. MIZUMI CLOUD 11 ⁄2 oz. freshly squeezed lime juice 1 oz. light agave syrup ⁄2 ⁄3 oz. Kai Lemongrass-Ginger shochu 1 oz. Ty Ku citrus liqueur 1 2 oz. coconut-lemongrass-ginger foam Combine ingredients into a mixing glass. Shake lightly with ice to combine. Strain over fresh ice into a tumbler glass. Top with 1- or 2-oz. coconut-lemongrass-ginger foam and garnish with an edible orchid. ■ Platinum paillette double old- fashioned glass by Kim Seybert ($115). Wynn LVNV, 702-770-3470 48 WYNN

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