Amuse-Bouche Drinks at Sage and Sirio

Few things set the scene for an extraordinary dining experience quite like the amuse-bouche, usually a single perfect bite, compliments of the chef. Adopting the custom recently are Sirio and Sage in Aria, which offer guests dining at the bar a complimentary amuse-bouche aperitif. At Sage, the experience begins with the bar’s take on the pink lemonade, which includes Beefeater gin, Lillet Rosé, fresh lemon and simple syrup served via a nifty absinthe balancier dripper. At Sirio, get straight down to business with a half-ounce of chilled Carpano Antica Formula sweet vermouth, straight from the first Carpano tap on the Strip.

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Cocktail Culture


By Xania Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.



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