GMG - Las Vegas Weekly

2018-01-11 - Las Vegas Weekly

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T o say that Sam Ross had a vision for Rosina—his latest creation inside the Palazzo—would be a major understatement. Known for reinvigorating cocktail culture with his acclaimed New York City bar At- taboy, Ross has always had a story to tell, whether it's in his native Australia, on the East Coast or here in Las Vegas. After the success of the Dorsey at the Venetian, Ross decided to go smaller, not bigger, re-creating the feeling of old-school NYC through the simplicity of a perfectly crafted cocktail and a stun- ning, illustrious art-deco design that harkens back to the 1920s. Despite the swanky vibe of Rosina, the menu stands out for its approach- ability. Here, you'll find a list of shaken, stirred and bubbly classic cocktails, from the Tom Collins with gin, fresh lemon and club soda, to the Whiskey Sour with Bourbon, fresh lemon, bitters and egg white. Or perhaps you'll start with a tiki-bar favorite, the Mai Tai, made with two rums, fresh lime, orgeat and nutmeg and served in a stone skull mug, before venturing off into uncharted waters. A pro tip from Ross: Ask your bartender for fresh seasonal fruit to be muddled into nearly any drink for a special twist. Rosina also features a special Julep menu, so fans of the Southern high- ball can get their fix five different ways. Each one is worth savoring on its own, but the Colonial Julep, with pineapple rum, rye, absinthe, fresh mint and cane syrup, takes the proverbial cake. Rosina at Palazzo, 702-607-1945; daily 5 p.m.-3 a.m. –Leslie Ventura R o s i n a o f f e R s l u x u R y , c l a s s a n d s i m p l y s T u n n i n g d R i n k s f i r s t s i p I N D U S T R Y W E E K L Y | J A N U A R Y 1 1 - 1 7 , 2 0 1 8 D e f i n i t i v e a n D D e l i c i o u s c o u R T e s y p h o T o

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