His & Hers

We now pronounce them husband and wife. Vegas’ own royal couple, billionaire Steve Wynn and the lovely Andrea Hissom, tied the knot in a private ceremony at the Wynn chapel on April 30. But before the exchange of rings, more than 500 guests enjoyed a chic, Miami-style pre-wedding white party in the Latour ballroom.

Such a lavish celebration calls for lavish libations. Wynn Resorts property mixologist Patricia Richards was only too happy to oblige the happy couple. “Ms. Hissom requested a watermelon cocktail,” Richards says, “and since I knew that it was going to be a high-end, very special event, I wanted to make it a little more special by using Patrón Platinum Tequila.” Wynn himself is known to love exotic, tropical flavors: pineapple, mango, lychee and coconut. For the groom, United States Bartenders Guild Nevada chapter president and Southern Wine & Spirits of Nevada’s mixology director Armando Rosario created a freshly muddled coconut vodka mojito topped with a coconut foam and toasted coconut shavings.

To accommodate the large crowd of celebrants, Richards batched up the drinks’ components in advance, assembling and finishing each just seconds before presentation. Both cocktails were a big hit at the festivities, especially Wynn’s coconut mojito. Look for it to appear on the Okada menu in about a week for $15, slightly tweaked with a few of Richards’ own special touches.

Coconut Mojito

Muddle 4-8 fresh mint leaves, 1 ounce freshly squeezed lime juice and ½ ounce agave nectar in a cocktail glass. Add ice, ½ ounce Calahua coconut crème and 2 ounces Cîroc coconut vodka. Stir and pour into a highball glass. Garnish with a coconut foam of 1 ounce Calahua coconut crème, 1 ounce coconut milk and 2 ounces egg whites, charged in a siphon, and top with toasted coconut shavings and a sprig of fresh mint.

Platinum Andrea

In a cocktail shaker, muddle a small piece of fresh ginger. Add 1½ ounces Patrón Platinum Tequila, ¾ ounce Marie Brizard watermelon liqueur, 1½ ounces Evolution fresh watermelon juice, 1 ounce freshly squeezed lime juice, a pinch of kosher salt, ¼ ounce agave syrup and a splash of Monin rock melon concentrate. Add ice, shake and strain over fresh ice in a tumbler glass. Garnish with a brochette of melon balls: one each of honeydew, cantaloupe and watermelon.

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David Myers

David Myers

By Max Jacobson

Thirty-seven-year-old David Myers of Comme Ça sports a permanent three-day beard and short ponytail, a look as terminally hip as his food. You’d never guess he has one restaurant and two pâtisseries called Sola in Tokyo, Pizzeria Ortica at South Coast Plaza in Orange County and Comme Ça in West Hollywood, but yes, he’s that busy. At present he’s focused on a project at the historic Equitable Building on L.A.’s Hollywood Boulevard and Vine Street, and he’s working to reopen postmodern Sona in Southern California toward the end of the year.

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