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Ve­gas is place to be on New Year’s Eve, and what bet­ter way to start the new year right than with a glass of Cham­pagne. Here are three of our fa­vorite spots to in­dulge in a bit of the bub­bly.


fea­tures a menu of Cham­pagnes and cock­tails made with bub­bles, all in an exquisite room decked out in cre­ative di­rec­tor David Fur­nish and his hus­band Sir El­ton John’s per­sonal col­lec­tion of art­work. Try the Fizz Vel­vet, made with John D. Tay­lor’s Vel­vet Faler­num and its hints of lime, al­mond, vanilla, ginger and clove. Sweet Aperol and Fee Brother’s rhubarb bit­ters give the drink a sweet and sour flavor, while brut rosé tops it off. Cae­sars Palace, 702.776.3200

La­guna Cham­pagne Bar

on the casino floor brings mas­sive bot­tles of bub­bly to the ta­ble. Look for mag­nums of Dom Pérignon, jer­oboams of Moët & Chan­don and methuse­lahs of Veuve Clic­quot Pon­sardin. Try the Mid­night Rose made with Grey Goose Cherry Noir, St. Ger­main El­der­flower, lemon juice, Luxardo cherry and Moët & Chan­don. Palazzo, 702.607.2500

Mr. Chow

greets guests with a Cham­pagne lounge, where they gather be­fore head­ing into the restau­rant. The night gets even swankier with the Cham­pagne trol­ley, one of the many shows put on dur­ing guests’ din­ing ex­pe­ri­ence. Cae­sars Palace, 702.731.7888

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