What I drink in Las Vegas seems to follow me home. First it was The Gardner from RM Seafood (and now from Estiatorio Milos), followed by a little Hanky Panky from Comme Ça, and a San Remo from DOCG. I love the Las Vegas restaurant scene. So when I am feeling a little frisky, require a pick-me-up, or need a reminder of happy times, I like to replicate my favorite Las Vegas cocktails at home.
While I have dined and tossed down cocktails at many of Las Vegas’ finest restaurants, to date I have missed one of the food industry’s quintessential events and indubitable foodie bucket-list item. Vegas Uncork’d by Bon Appétit is in its 8th year and runs from May 8 through 11, 2014. Some of the world’s greatest chefs prepare special lunches and dinners and participate in a Grand Tasting that showcases more than one hundred wines and spirits. Within one event you have the opportunity to sample the fare of Joel Robuchon, Pierre Gagnaire, Thomas Keller, Bobby Flay, Nobu Matsuhisa, and Masaharu Morimoto. Over champagne and caviar at the Petrossian Bar in the Bellagio, our good friends Agnes and John waxed poetic about their gourmet repasts from Vegas Uncork’d 2013. Just recounting that conversation makes my mouth water.
I can’t attend this year’s Vegas Uncork’d, but I was invited to participate in #MixItUp2014. #MixItUp2014 is a digital cocktail event inspired by the “Mix Master” experience held at Aria Resort & Casino as part of Vegas Uncork’d. The online food community has been challenged to share its most creative drink recipes and to get everyone in the spirit (no pun intended) for summer drinks. One of my favorite summer drinks is the non-alcoholic Mint Lemonade from Lemonade at MOCA in Los Angeles. It is perfect for long, hot, summer days but, although refreshing, it does not create a party buzz. So I decided to put a Las Vegas spin on the Mint Lemonade by using The Gardner for inspiration. After some experimentation by Sous Chef and me, and fortunately while we were still compos mentis, we declared our concoction ready for prime time. So with virtual fanfare, and pride like the parent of an ingénue at her first Cotillion, let me introduce the “Lemintini.” It is sexy, seductive (though cold to the touch), a little acerbic, and a taste of summer in each sip.
- 2 ounces Vodka
- 1½ ounces freshly squeezed lemon juice
- ¾ ounce simple syrup
- 5 mint leaves
- Place lemon juice, simple syrup and 5 mint leaves in cocktail shaker and muddle. Add vodka and ice. Shake vigorously and pour into chilled cocktail glass. Garnish with additional mint leaves or lemon peel if desired.
