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Photo by Stuart Mullenberg
Though this cocktail isn't on the menu at the Bellagio's Fontana Bar, longtime Las Vegas bartender Sean Bigley will make it upon request.
2 1/2 oz. Hendrick’s gin
1/2 oz. St. Germain
1/2 oz. fresh lemon juice
2 oz. Sence Rose Nectar (available at ultimatebarchef.com)
1 dash pomegranate syrup
Tools: shaker, strainer
Garnish: edible red rose petal (Bigley also adds edible silver flakes on top of the petal)
Combine ingredients in a cocktail shaker and fill with ice. Shake well for 10 seconds and strain into chilled glass. Garnish.
Sean Bigley, Fontana Bar at the Bellagio, Las Vegas
For more about the Las Vegas cocktail scene, including additional recipes, see Welcome to Vegas in the May/June 2009 issue.