The Devil’s in the Details

Heat of the Moment, as served at Stack Restaurant & Bar in The Mirage, $18

Some culinary dishes that have the power to instantly command an entire room’s attentions—think sizzling fajita platters streaming through the kitchen door, fresh salad preparation or meat-carving conducted table-side or just about anything en flambé. There are cocktails have this effect as well.

It would be nearly impossible to miss the intricate preparations and precise horn-placement that goes into just one Heat of the Moment (also available at Brand in the Monte Carlo and Union in Aria). This most devilish of conversation starters, created by Light Group bar manager Paul Scaringe, is both strong and sweet, with just a hint of spice and an edgy appeal that draws guests in.

If that be the devil’s work, it sure is delicious.

Rim a 10-ounce cocktail glass with a mixture of finely grated and dried orange zest, cinnamon, sugar and nutmeg, then refrigerate. Combine 3 ounces Patrón Silver tequila, 2 ounces passion fruit puree (try the Perfect Purée of Napa Valley), 1 ounce agave nectar, and 1 ounce freshly squeezed lime juice in a cocktail shaker. Add ice, shake and strain into the chilled cocktail glass. Cut two similarly sized Fresno chili peppers diagonally and arrange on the opposite side of the glass to create devil horns. For added wow factor, give your drink a smoky effect by dropping a small piece of dry ice into the glass before adding the cocktail.

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It doesn’t get much more Tiki than this. Like the pan-Asian menu at Dragon Noodle Co., which features many family-style offerings, the Volcano is designed to be shared with friends. The volcano bowl in which it’s served is similar to its cousin, the scorpion bowl, and like that most communal of drinking troughs, it brings together many people to knock heads as they suck down the super-sweet, fruity Polynesian goodness within.