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HOMETOWN SPIRIT Henderson's Mestizo Mezcal encourages us to think locally, drink globally. BY ROBERT HAYNES-PETERSON When Henderson resident Jessica Rosman and her business partner at Skere Spirits, Arturo Palencia, decided they wanted to launch Mestizo Mezcal, being based in Nevada was a challenge: Authentic mezcal, an agave spirit, can be produced and bottled only in Mexico. "Artisanal mezcal represents the essence of Mexican culture in its history, traditions, and legends," says Palencia, "and we wanted to bring that to the US." Like the better-known tequila, mezcal is made by cooking the heart of the agave plant and fermenting its juice, resulting in a smoky, flavorful spirit. (In fact, tequila is a form of mezcal.) The term "mestizo" is used to describe the many Mexicans of mixed Indian and Spanish heritage. In and around the village of Santiago Matatlán, outside Oaxaca City, Rosman and Palencia scouted farmers and distilleries until they found the perfect partners. "People in Las Vegas are really supportive of local ventures, and we feel lucky to have the support of so many mixologists, craft cocktail bars, and premium local liquor stores," says Palencia. "It's incredible to see the industry growing every year." Mestizo is available in three expressions— unaged joven; reposado, aged eight months; and añejo, aged 16 months—and you can taste them at spots like Velveteen Rabbit, the Downtown Cocktail Room, and Herbs & Rye. mestizomezcal.com Shaken, Not Stirred BOOZY MILK SHAKES COOL DOWN LAS VEGAS'S THIRSTY REVELERS. BY ROBERT HAYNES-PETERSON During a hot Las Vegas summer, an ultra- chilled milk shake with real ice cream—and a little something extra—is just what the doc- tor ordered. No longer confined to gloppy mudslides at Red Robin, boozy milk shakes have become a bona fide trend over the past couple of years. Bartenders are having fun with them, to be sure, but they're also taking their time and applying the same high stan- dards they do to their craft cocktails. Perhaps nowhere is t h is more ev ident than the festive adult ice cream shop that is the Neapolitan at Cosmopolitan (702-698- 7000; cosmopolitanlasvegas.com). A tiny, fes- tive rooftop enclave alongside the boisterous and sexy Boulevard Pool, Neapolitan is ded- icated to icy, alcohol-spiked goodness like Popsicles, liquid-nitrogen sorbets, and other molecularly manipulated treats. Its Spirited Shakes selections include the contempla- tive W.W.E.D.? (What Would Elvis Do?), a blend of peanut butter, banana, banana liqueur, bourbon, chocolate ice cream, and maple bacon sprinkles. Additional alcohol- infused toppings, like salted caramel with salted vodka, are also available. A lso inside Cosmopolit a n, t he fa m ily- friendly Holsteins Shakes and Buns (702- 698-7000; cosmopolitanlasvegas.com) has a nice selection of grown-up shakes, includ- ing t he su r pr isingly t a st y Cerea l Bowl, a mélange of ice cream, Stoli vanilla vodka, and, yes, Cap'n Crunch cereal. Meanwhile, at M irage, BLT Burger (702-792-7888; mirage.com) offers a wide range of spiked milk shakes and adult f loats. Pair an I- 80 burger (featuring barbecue sauce, sharp cheddar, a nd peppercor n- cr usted bacon) w it h t he sweet and strong Double Barrel f loat ( Jack Daniel's whiskey, root beer, and vanilla ice cream). For dessert, polish off a Night Rider, with Kahlua, chocolate ice cream, chocolate liqueur, and Oreo cookies. But adult desserts aren't just for the casual scene. At lunchtime, hit up the swanky bar at the New American – themed Botero, inside Encore (702-770-3463; wynnlasvegas.com), and try one of its spiked shakes, with some- what more refined flavors like bourbon salted ca ra mel, café mocha, a nd toasted ma rsh- mallow. It'll leave you with both a pleasant afternoon buzz and a satisfied sweet tooth. V The milk shake comes of age in Neapolitan Dot Dips. Jessica Rosman stalking the perfect maguey leaves with a farmer in Mexico. PHOTOGRAPHY COURTESY OF COSMOPOLITAN LAS VEGAS (DRINK) 62 VEGASMAGAZINE.COM TASTE OF THE TOWN