HERBAL REME­DIES

Wynn Magazine - - LAST CALL - BY CHRIS STAVE PHO­TOG­RA­PHY BY HEATHER GILL

Wynn’s new sea­sonal li­ba­tions prove that the se­cret to win­ter style is also the se­cret to a great cock­tail: lay­ers.

Wynn’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. ■

96 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.

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