Industry Weekly

[First Sip]

Bazaar Meat’s summer cocktails are as creative as its cuisine

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If you’re ready to get wild, order the Blurred Borders.
Photo: Chris Wessling

When the name on the door reads José Andrés, you know the style of cuisine will be creative. And the Spanish chef’s innovation doesn’t end with the food menu.

Bazaar Meat’s new selection of summer cocktails reinforces the point. Seemingly simple concoctions are mixed with something new in mind, like the El Compadre—Buffalo Trace bourbon and the herbacious aperitif Aperol with a blast of fresh lemon juice. Seasonally appropriate whimsy serves as the main ingredient in the Pink Punk Lemonade (Ford’s gin, lemon, raspberry and soda) and the Tornup Tiki Punch (vanilla-habanero rum shaken with cinnamon and pineapple and grapefruit juices).

If you’re ready to get wild, try the Blurred Borders: old-world style Tequila Ocho with Pernod absinthe, serrano pepper and Peychaud’s bitters. If you’re already blurry and need something straight-up to smooth things over, the Liquid Cherry Martini—made with Tanqueray Old Tom, Yzaguirre sweet vermouth, Pierre Ferrand orange curacao and Dr. Adam Elmegirab Boker’s bitters—will get you there, with flavor to spare.

Another easy option is the pretty Cross Eyed Mary, a paring of Bacardi 8 rum, absinthe, lemon and honey. If ever there was a drink equally suited to warm up your palate for a memorable meal or put the final exclamation point on your Bazaar experience, Mary is the girl. Bazaar Meat at SLS Las Vegas, 702-761-7610; Sunday-Thursday 5:30-10 p.m., Friday & Saturday 5:30-11 p.m.

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