Max Solano

Delmonico Steakhouse mixologist/beverage manager

Rye, bourbon, scotch—Solano loves whiskey, and in all its multitude of formats. Indeed, the Delmonico mixologist/beverage manager is attempting to collect them all!

The restaurant’s list has grown to 346 labels, and Solano expects to reach 420 by spring, when the fourth edition of his Book of Whiskey menu—and it’s a tome all right!—hits the bar. Later this year, Delmonico will even get some expanded storage just to accommodate his obsession.

Last month, Solano also launched his whiskey menu, a lineup of nine cocktails spotlighting his favorite category. Try the BBS (Bitter Bourbon Sling) or the Scarlet Starlet, but do not miss his bacon Manhattan featuring house-infused bacon bourbon.

Make no mistake, Solano will happily make you just about anything you ask for. He’ll just personally get a kick out of it if you ask him what he’s drinkin’.

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The night was Sept. 7, 2001. The culinary community of Las Vegas and beyond came together in a ballroom at the Rio to support one of its own. Napa restaurant’s chef Jean-Louis Palladin had been diagnosed with lung cancer, and it wasn’t looking good. Upon his death just two months later, The New York Times honored Palladin as “a chef’s chef whose boundless creativity and relentless pursuit of the best and freshest ingredients set an example for countless other cooks.” His inspiration lives on today in the lives he personally touched as well as in the culinary scene at large.



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