GMG - Las Vegas Weekly

2017-12-14 - Las Vegas Weekly

Las Vegas Weekly

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f i r s t s i p I N D U S T R Y W E E K L Y | D E C E M B E R 1 4 - 2 0 , 2 0 1 7 G in and tonic. Paloma. Dark and Stormy. All of these cocktails classify as highballs, but we're here to talk about the one highball to rule them all. Created by Sun- tory Whisky, it's so simple that it's essentially perfect—and you can only get it at Sparrow + Wolf. The acclaimed restaurant by chef Brian Howard is the only spot in Nevada pouring iced highballs from the Beam Suntory Highball Tap, a machine that achieves the ideal balance of Suntory Toki Whisky and soda water, served ice-cold with just the right amount of carbonation over bricks of ice. Sound simple? It is. But Suntory founder Shinjiro Torii has been perfecting the cocktail since the 1950s, and it shows. Far from your dive-bar mixed drink, this highball is praised for its refreshing, Champagne-like quality and the way it pairs with just about anything. It only makes sense that the tap would be available at Sparrow + Wolf, where old world concepts mingle with the new, and fresh, seasonal ingredients are the culinary stars. Sip and savor your Suntory highball while diving into oak-grilled sea scallops with Brentwood corn, smoked bacon and miso butter or imbibe over a plate of Spanish octopus, Chinatown clams casino with uni hollandaise or robust beef cheek and bone marrow dumplings. The drink will only enhance the journey. Sparrow + Wolf at 4480 W. Spring Mountain Road #100, 702-790-2147; Wednesday-Mon- day 5-11 p.m. –Leslie Ventura S p a r r o w + w o l f S e r v e S t h e p e r f e c t S u n t o r y w h i S k y h i G h b a l l B u B B l i n g u p n i c k c o l e t S o S / S p e c i a l t o i n d u S t r y w e e k l y

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