Poolside Punch Service, as served at the Garden of the Gods Pool Oasis in Caesars Palace

Bottle service, private cabana, lap of luxury, blah blah blah … You’ve been there, you drank that. It’s time to shake things up! Or maybe cool things down. For just a skotch more—$50 extra, a drop in the ice bucket, really—bottle-buying patrons at Caesars Palace have the option of adding poolside punch service to their order.

Here’s what that looks like: Your lovely server brings over a massive 5-liter punch bowl made entirely of ice and filled with ice spheres. Then, in what we hope is a frenzied scene that recalls the last days of ancient Rome, she combines your bottle of Belvedere vodka with fresh juices and flavored syrups for your pleasure before bedecking the celebratory bowl with fresh fruit and flowers.

The Hercules Punch, for example, blends your Belve with fresh watermelon, cantaloupe and blood orange juices and Monin watermelon, cantaloupe and candied orange syrups, as well as fresh strawberries; blackberries; mint; lemon, lime and orange wheels; cranberries and edible flowers.

Other punch options include the Gladiator (blood orange juice infused with a medley of citrus fruits, fresh mint and rosemary), Spartacus (cantaloupe, raspberries and fresh rosemary), Helios (cucumber infused with green apple, fresh cilantro and basil) and Zeus (peach and apricot infused with pomegranate, berry medley and fresh mint).

Punches are also available on the main deck in premixed pitchers ($50), although you don’t get the cabana, and a bartender mixes the punch for you at the bar.

We doubt there’s a Bacchanalian cult dance involved in that preparation. But we’re hoping.

Suggested Next Read

It Takes Balls

It Takes Balls

By Xania V. Woodman

Some say it takes balls to drink absinthe. Cosmopolitan property mixologist and Vesper bar general manager Chris Hopkins can work with that. He uses water, simple syrup and Vieux Carré Absinthe Supérieure by Philadelphia Distilling to make large absinthe ice spheres for his bar. Sound like a risk? Hopkins has few guiding principles for his cocktail-creation process, but the best rule of all: “Don’t be afraid to try something new. For every great drink I’ve made, there were five failures.” Points for honesty.