The Top of the World restaurant, sitting 1,149 feet in the air, at Stratosphere Casino, Hotel Tower in Las Vegas has plenty of reasons to attract many travelers, the rotating dining room, the 360 degree views, the location, and now they have one more bonus to add to that list: a new cocktail menu inspired by summer. So if you are feeling sinful this summer, make sure to book your trip now.
No place else in the world does it up quite like Las Vegas, so naturally they needed cocktails to match the environment. And they do not disappoint. Each cocktail was crafted with the unique Las Vegas summer in mind by Jason Shullo, the corporate director of beverage at Golden Entertainment, Inc. Seven lucky cocktails in all make up the new cocktail menu and the only thing you’ll be pressed to do is pick which one suits you best! Maybe if you stay all night you can fit them all in. From the Bibiana, made with Don Julio tequila and pomegranate liqueur to the Spiced Sunrise, which blends mango puree, Patron, and Ancho Reyes chile liqueur, there simply is no wrong choice. Maybe you want to select the Picadilly, mixed with Hendricks gin and elderflower liqueur, in case you feel like you’re in the middle of the Las Vegas circus. Or if you stay until nightfall, you can enjoy the evening with a tall Moon and Stars, which encapsulates Ketel One vodka, Fresno chilis and cubes of fresh watermelon. Whichever cocktail you place your bets on, you can be sure that you are leaving as a winner.
Bibiana
Ingredients:
- 1.5 oz. Don Julio Anejo tequila
- 1 oz. Pama pomegranate liqueur
- 0.5 oz. lime juice
- 0.5 oz. agave nectar
- 3 dashes of Hellfire bitters
Method:
- In a mixing glass combine all ingredients.
- Shake and strain over fresh ice.
- Garnish with a sliced fresno chili.
Clingstone
Ingredients:
- 1.5 oz. Ciroc Peach vodka
- 0.5 oz. honey syrup
- 0.75 oz. lemon juice
- 2 oz. ginger beer
- 1 dash of lavender bitters
Method:
- In a mixing glass add Ciroc Peach, honey syrup, lemon juice and bitters.
- Shake and strain over fresh ice in a collins glass.
- Top with ginger beer.
- Garnish with a lemon twist.
Hard Eight
Ingredients:
- 2 oz. St-Germain elderflower liqueur
- 1 oz. Bombay Sapphire
- 1 oz. lemon juice
- 5 mint leaves
- 3 dashes of Angostura bitters
Method:
- In a mixing glass add five mint leaves, Bombay Sapphire, St-Germain, lemon juice, and two dashes of Angostura bitters.
- Shake vigorously and strain over fresh ice in rocks glass.
- Garnish with mint sprig.
Moon and Stars
Ingredients:
- 1.5 oz. Ketel One vodka
- 0.5 oz. lime juice
- 0.5 oz. simple syrup
- 2 slices Fresno Chilis
- 4 cubes watermelon
Method:
- In mixing glass muddle two slices of Fresno Chilis with simple syrup and lime juice.
- Add four cubes of watermelon and muddle.
- Add Vodka, shake and strain into rocks glass with fresh ice with a half rim of Tajín.
- Garnish with a watermelon cube dusted in Tajín.
Picadilly
Ingredients:
- 1.5 oz. Hendricks gin
- 0.5 oz. St-Germain elderflower liqueur
- 0.25 oz. simple syrup
- .25oz lemon juice
- 4 unit cucumber
Method:
- In mixing glass, muddle cucumber with lemon juice and simple syrup.
- Add Hendricks and St-Germain.
- Shake and Strain into a chilled Martini Glass.
- Garnish with a Cucumber Slice.
‘Sin’amon
Ingredients:
- 1.5 oz. Bulleit Bourbon
- 1 oz. Pama pomegranate liqueur
- 0.5 oz. Fireball cinnamon whisky
- 0.75 oz. lemon juice
- 0.5 oz. simple syrup
- 1 dash of Angostura bitters
Method:
- In a mixing glass combine all ingredients.
- Shake and strain into a martini glass.
Spiced Sunrise
Ingredients:
- 1.5 oz. Patron Reposado tequila
- 0.75 oz. Ancho Reyes chile liqueur
- 0.5 oz. lemon juice
- 0.5 oz. simple syrup
- 0.75 oz. mango puree
Method:
- In a mixing glass combine all ingredients.
Shake and strain over fresh ice into a collins glass half rimmed with Tajín.
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