By Any Other Name

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
Ice
Tools: shaker, strainer
Glass: coupe
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

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