Chill Out

Watermelon Cooler, as served at Liquid Pool Lounge at Aria, $15

Great balls of fire, it’s gonna get hot this summer! But you can easily combat the blazing inferno with a soothing salve, a light and slightly effervescent cooler that puts to use that icon of summer, the watermelon. Those looking for something fun to drink in the sun should look no further than the cocktail menu at Liquid, where bartenders use fresh, frozen fruit to give the Watermelon Cooler the chills. “It’s a great refreshing cocktail that also complements the lighter fare of our food menu at Liquid,” Light Group mixologist Pauly Scaringe says. “This cocktail has no prejudice. Anybody looking for a good time on a sunny day will enjoy it!” Oh, and about that garnish, he says: “You’d be surprised how creative some of our guests can be with two frozen watermelon balls.” Oh, really? We’re listening.

In a 12-ounce Collins glass add 1 ounce Grey Goose vodka, ¾ ounce Marie Brizard watermelon liqueur, ½ ounce freshly squeezed lemon juice, ½ ounce rock candy syrup and 7UP. Add ice, cover with a mixing tin and shake lightly, just once, to combine the ingredients. Garnish with two frozen watermelon balls.

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Crispy Baked Mozzarella at Union

Officially debuting May 12, Union’s new small-plates menu features seven fun, shareable items, including this ooey-gooey wonder. A generous slab of mozzarella is coated in perfectly salted Parmesan-garlic breadcrumbs and baked until the thin shell can just barely contain the molten deliciousness. Laid down in a pool of spicy red tomato sauce, the little rectangle is now ready to crack open. Union’s chewy house bread is the ideal delivery system for the melty cheese and for daubing up any remaining drops of sauce.



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