The Palazzo Las Vegas
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Eurobics at the Bar

Jeffery Lindenmuth / April 2008

Like the $1.9 billion Palazzo Las Vegas, many of the cocktails pouring forth from its dozen-plus restaurants are spiked with a dash of European élan. Aperol, the less bitter Campari counterpart that has finally reached our shores nearly a century after its creation, makes a cameo in several signature drinks, including a fortified version of the traditional Venetian spritz at Dal Toro. Honest-to-dieu absinthe is replacing longtime New Orlean's stand-in Herbsaint in new creations at Emeril Lagasse's Table 10. And even the spa crowd gets a healthful happy hour with Canyon Ranch SpaClub's foray into beverages, including house-made sodas, organic wines and beers, and nutrition-nuzzling cocktails caressed by organic spirits.

Spritzer Dal Toro
Dal Toro

• 1 oz. Aperol
• splash of Plymouth Gin
• splash of Orangecello
• 3 to 4 oz. white wine
• 2 oz. San Pellegrino
• 1 lemon twist

  1. Combine liquid ingredients in a large red wine glass, finishing with the San Pellegrino, and garnish with lemon twist.

Absinthe Sour
Table 10 by Emeril Lagasse

• 2 Tbsps. fresh blueberries
• 1 oz. simple syrup
• 3 to 4 dashes Angostura bitters
• 1 oz. Këbler Absinthe
• 1 1/4 oz. Chambord
• 1 oz. passion fruit juice
• 1 splash lemon-lime soda
• 1 sugar cube
• 1 sprig fresh mint

  1. Muddle blueberries in a double Old-Fashioned glass with simple syrup and Angostura bitters. Pack the glass with ice; add Absinthe, Chambord, and passion fruit juice; stir. Top off with lemon-lime soda. Garnish with sugar cube and mint sprig.

Mora Negra
Sushi Samba

• 7 blackberries
• 3 wedges of lime
• 2 level bar spoons granulated sugar
• 1 1/2 oz. Bacardi Gold rum
• 1/2 oz. mango puree
• 1 slice mango

  1. In a cocktail shaker muddle four blackberries, lime wedges, and sugar. Add rum and mango puree; shake vigorously with ice. Strain into a rocks glass and garnish with mango slice and remaining blackberries.


• 1 oz. vodka
• 1 1/2 oz. Moscato d'Asti
• 1 oz. Campari
• 1 1/2 oz. grapefruit juice
• 1 lime twist

  1. Combine liquid ingredients with ice in a rocks glass, finishing with the Moscato d'Asti. Garnish with a lime twist.

Smoky Tequila Sunset
Canyon Ranch SpaClub

• 1/4 cup fresh tomato juice (tear drop or Sweet 100 tomatoes)
• 1 1/2 oz. 4 Copas Organic Tequila Blanco
• 1 tsp. fresh lime juice
• 1/4 tsp. Tabasco Chipotle Pepper Sauce
• Pinch salt
• 4 sprigs fresh cilantro

  1. Combine first five ingredients in a cocktail shaker with ice. Add torn cilantro leaves, shake well, and strain over fresh ice into a rocks glass.