Peace. Love. Unity. Cocktails!

Writers and spirits go hand in hand. Or, rather, glass in hand. The Cosmopolitan’s mixology team hit the books and then hit the bars seeking literary and spiritual inspiration (the beverage kind), the ultimate goal being to capture in a glass the essence of the monumental sensory tidal wave that is the Electric Daisy Carnival (June 8-10 at the Las Vegas Motor Speedway). Drink in their results.

Fear and Loathing

Hunter S. Thompson certainly taught us a thing or two about desert questing by chronicling his psychedelic Las Vegas travels. He also name-dropped the Singapore Sling in a number of his works. Try it Gonzo’s way (mezcal on the side), or have it Vesper general manager Chris Hopkins’ way—all in.

Combine 1½ ounces St. George Terroir gin, ¾ ounce Del Maguey Crema de Mezcal, ½ ounce Luxardo Maraschino liqueur, 1 ounce freshly squeezed lemon juice, ½ ounce pineapple puree, 2 drops Bittercube cherry-bark bitters and a splash of egg white in a cocktail shaker. Add ice, cover, shake and strain over fresh cubed ice in a sling glass. Garnish with a lemon wheel and a brandied cherry.

Lost Generation

Ernest Hemingway routinely found literary inspiration in the bottom of a glass of absinthe. Starting there, Bond general manager Jerry Vargas combined the two notions for an absinthe-minded twist on a hand-shaken Hemingway daiquiri.

Combine 1½ ounces Tanqueray Rangpur gin, ¾ ounce agave nectar, ¼ ounce freshly squeezed lime juice, ¼ ounce Vieux Carré Absinthe Supérieure, 2 ounces grapefruit juice and a dash Angostura orange bitters in a cocktail shaker. Add ice, cover, shake and strain over cubed ice into a 7-ounce rocks glass. Garnish with a star anise.

Tales of Ordinary Madness

Hard-living poet and author Charles Bukowski pretty much spent his entire life on the edge of madness. Crafting Chandelier general manager Mariena Mercer’s romantic take on the workaday boilermaker (a shot of whiskey and a beer) at your home bar shouldn’t have nearly the same effect.

In a cocktail shaker, combine ½ ounce Lillet Rose, ¼ ounce freshly squeezed lemon juice, 1 ounce house-made Jim Beam cherry bounce and 4 dashes Fee Brothers Aztec Chocolate bitters. Add ice, shake, and strain into a coupe glass. Top with 1½ ounces Lindemans Framboise lambic and stir. Mist with Sence rose nectar, and garnish with three Luxardo cherries on a pick.

Suggested Next Read

Costas Spiliadis

Cooking With

Costas Spiliadis

By Grace Bascos

Chef Costas Spiliadis, owner of Estiatorio Milos in the Cosmopolitan, knows a thing or two about not just selecting the right fish—just take a look at the specimens he proudly displays daily on ice at his restaurant—but also of cooking them properly on the grill. The Greek restaurateur has made it his mission to present his guests with some of the most pristine seafood available in the world, which he treats as simply as possible to let his high-quality products take center stage.