Touted as the best reason for a tourist to postpone his or her Sunday flight home from Las Vegas, Nove Italiano’s “Sunday High Society Dayclub” blends clubbing, imbibery and recovery victuals within a sort of party brunch at the Palms—with a strong emphasis on the party.
Bartender Jack “Sugar” O’Brien serves up this meat-lover’s version of the Bloody Mary, and it starts with vodka infused with rosemary, mirepoix (chopped carrots, celery and shallots) and red, yellow and hot peppers.
The veggie medley may sound complicated (on Sunday morning, especially), but you can still get a vegetal kick using flavored vodkas. Try Modern Spirits’ celery peppercorn, Square One cucumber, Crop cucumber or tomato, or the old standard, Absolut’s first flavor, Peppar. Then bring on the meat!
- 2¼ ounces vegetable-infused vodka
- Bloody Mary mix (O’Brien uses about 4 ounces of Freshies brand mix)
- 1 strip cooked bacon
- 1 Slim Jim
- 1 pickled green bean
- wedge of lemon
- bacon-flavored salt (for rim)
Combine vodka, ice and desired amount of Bloody Mary mix in two cocktail shakers (or large glasses) by “rolling” the mixture back and forth, from one shaker to another. Use a lemon wedge to adhere the bacon-flavored salt , available at baconsalt.com) to the rim of a fresh pint glass, then pour the mixed cocktail into the fresh pint glass—just be sure to leave room for the bacon, Slim Jim and the pickled bean!