These cocktails take on a tongue-tingling sorbet-like texture thanks to a healthy dose of liquid nitrogen. With just a little recipe adjustment, almost any cocktail can be turned into a semi-frozen treat. Here’s where to chill out right now:
Neapolitan at the Boulevard Pool in the Cosmopolitan
Property mixologist Mariena Mercer—the first to start playing with liquid-nitrogen cocktails on the Strip in a big way—will soon introduce a few new liquid-nitrogen creations on Chandelier’s upcoming fall menu, but in the meantime, you can still experience the full complement of spiked sorbets at the Neapolitan bar until it closes for the season. Don’t miss Miss Mossa, starring frozen Moët Ice Champagne, blood orange juice and candied tangerines ($18).
Fleur by Hubert Keller in Mandalay Bay
Any of Fleur’s 11 signature cocktails can be given the tableside liquid-nitrogen treatment for $25. Blood orange margarita, strawberry-lychee martini, cherry limeade, and the Fleur espresso martini are some of the most popular offerings created by head bartender/mixologist Rebecca Ahnert-Hayden and former GM Owen Deignan.
From a custom cart, trained bartenders whisk together spirits, juices and liquid nitrogen in a metal bowl. Lead mixologist José Zepeda Jr. creates new cocktails ($20) on an ongoing basis, so the specialty might change as often as every couple of days. Past cocktails have included frozen chocolate-raspberry, grapefruit-lychee, Sex on the Beach and the modern classic, the Cable Car.