An Apple a Day…

Apple Margarita, as served at Lily Bar & Lounge in Bellagio, $20

“I wanted it to be an experience,” says Light Group corporate mixologist Emilio Tiburcio. The doors to Lily Bar & Lounge won’t open till next month, but the Brazilian native has been hard at work creating the new venue’s cocktail menu almost since the project was announced. So what would be more natural to menu genesis than the apple?

Like our food, we drink with our eyes first. Therefore the cocktail experience of the Apple Margarita begins when you take the snifter glass, wafting dry ice, and hold it “just like you would hold an apple.” Then comes the aroma of both fresh and caramelized apple—luscious and elegant. “The dry ice is responsible for driving the perfume of the apple outside of the glass, stimulating the senses,” Tiburcio says, “making you feel like you want to take a bite.” Delicious by design, right down to the core.

In a mixing glass, combine 2 ounces Patrón Reposado tequila, 1½ ounces sweet rose water, 1 ounce vanilla and green chili-infused simple syrup (recipe below) and ½ ounce freshly squeezed lime juice. Add ice, cover, shake and strain into a brandy snifter. To garnish, add 3 dashes of Bar Code Baked Apple bitters, a small piece of dry ice and float one Twisted Apple fruit chip ( on top.

Vanilla and green chili-infused simple syrup:

Bring 1 cup sugar, 1 cup water, 1-2 teaspoons of vanilla extract and half of one green chili pepper, chopped, to a boil. Reduce to simmer and allow to reduce for 20 minutes. Strain out the peppers and cool before use.

Mis En Place

How to work with dry ice

Dry ice is cool! So cool in fact that it can be tricky to work with. But dry ice can be safely employed to give your cocktail that little something extra as long as a few precautions are taken. Always handle dry ice with a glove as it can burn your skin. And when serving cocktails with dry ice, use small pieces that will have a big impact, then dissipate fairly quickly. Encourage your guests to show it off but also to wait for the smoke to clear before diving in!

Suggested Next Read

A New Year, Baby

Cocktail Culture

A New Year, Baby

By Xania V. Woodman

Everything old is new again. So it should come as no surprise that the Sidecar served at downtown's new watering hole, Mob Bar, is a throwback to the original, but with some modern twists. Said to have been created in either Paris or London, and made with brandy (preferably cognac or Armagnac), triple sec and lemon juice, the classic World War I-era cocktail has spurred a fleet of variations, including the Bourbon Sidecar, and has ton of cousins, such as the gin-based Chelsea Sidecar, a.k.a. White Lady.