Each drink ($16) reflects the cuisine at its respective venue (Scarpetta, Hakkasan, Michael Mina 74, Stripsteak, and the resort's Bleau Bar), yet all are designed for their drinkability with or without food. New Times was invited to sample some of the hotel's new libations. Try them at the resort, or make them at home with these recipes to impress your guests with your mad mixology skills.
Samba Pa Ti (available at Michael MIna 74)
- 1 1/2 oz. Avua Amburana cachaça
- 3/4 oz. Velvet Falernum
- 1 oz. passionfruit juice
- 1 oz. Chinese five-spice simple syrup
Chocolate Old-Fashioned (available at Bleau Bar)
- 2 oz. Bulleit bourbon
- 1/2 oz. crème de cacao
- 3 dashes orange bitters
- 2 dashes Angostura bitters
Fire in the Hole (available at Bleau Bar)
- 2 oz. poblano pepper-infused Casamigos tequila
- 1 oz. passionfruit vanilla syrup
- 1/2 oz. Chichicapa mezcal
- 1/2 oz. fresh lime juice
Sorrento (available at Scarpetta)
- 2 oz. limoncello
- 1 oz. Oxley gin
- 1/4 oz. simple syrup
- 3 basil leaves
- 1 lemon wedge
- Prosecco
Pisco Punch (available at Hakkasan)
- 2 oz. Kappa pisco
- 3/4 oz. Lillet rosé
- 3/4 oz. pineapple juice
- 1/2 oz. lime juice
- 1/2 oz. hibiscus syrup
- A handful of fresh herbs (mint, cilantro, or basil)
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