Wynn Magazine - Las Vegas
Issue link: http://www.ifoldsflip.com/i/436994
W ynn's oft-updated restaurant cocktail menus are expertly designed to enhance the dining experience, and nowhere is that better seen than in the resort's expanded use of herbs. Bartolotta Ristorante di Mare's new field-to-glass Il Giardiniere (The Gardener) is an experience for the senses—from the scent of rosemary to the broad flavors on the tongue—that starts with two yellow teardrop tomatoes muddled in a bit of fresh lemon juice. Crop organic cucumber and Square One Organic basil vodkas are mixed with a house-made rosemary-thyme syrup to provide a rich herbal freshness and savory flavor, while the tiny tomatoes add just the right hint of acidity for balance. Bartolotta's Il Moro combines 2Nite Sicilian blood orange vodka from Italy with Solerno blood orange liqueur as the starting point for an unexpected cocktail that uses fresh celery juice and house-made tarragon syrup to add both flavor and body while not overpowering the drink. Fancy Japanese instead? For Mizumi's new Shiso Mojito, bright-green shiso leaves are muddled and combined with Kai lemongrass shochu and Domaine de Canton ginger liqueur, creating a bright, clean, refreshing Asian-inspired take on a classic. ■ HERBAL REMEDIES Wynn's new seasonal libations prove that the secret to winter style is also the secret to a great cocktail: layers. BY CHRIS STAVE PHOTOGRAPHY BY HEATHER GILL from left: Bartolotta Ristorante di Mare's Il Moro (the name refers to a type of blood orange grown in Sicily) and Il Giardiniere, and Mizumi's Shiso Mojito. 96 WYNN LAST CALL