Puff, puff, sip

Puff, Puff, Sip

Cigar Aficionado’s 17th annual Big Smoke blows into The Mirage, Nov. 9-11. Pair hand-rolled cigars with fine spirits and also sample food from a number of local restaurants. (CigarAficionado.com.) In the meantime, here are some great Irish whiskey and cigar pairings you can try at Casa Fuente in the Forum Shops at Caesars:

Matching Games

Get a whiff of these whiskey and cigar pairings by Michael Frey at Casa Fuente in the Forum Shops at Caesars.

Jameson Original ($9) with Ashton Cabinet No. 7 ($17)

“Draped in a smooth blond wrapper, this cigar has woody, mellow flavors with light creamy undertones and a nice toasty finish.”

Jameson 12-Year-Old Special Reserve ($12) with Arturo Fuente Don Carlos Robusto ($17)

“This cigar has a dark wrapper seeping with oil. It’s smooth, cedary and woody with a rich cocoa flavor.”

Jameson Gold Reserve ($16) with Diamond Crown Robusto No. 5 ($17)

“This cigar delivers earthy flavors while remaining smooth and round, and has hints of nutmeg and burnt spices.”

Jameson 18-Year-Old Limited Reserve ($18) with Casa Fuente Series 5 Special Selection No. 807 ($22)

“A brand-new cigar exclusive to Casa Fuente featuring a Havana seed, Ecuadoran rosado wrapper. Has a rich flavor with hints of molasses and caramel.”

Red Breast 12-Year-Old ($13) with Fuente Fuente OpusX Perfecxion No. 5 ($23)

“Deliciously balance with coffee-bean flavors, dried orange-peel notes and a spicy backbone. Lots of flavor and complexity for a small cigar.”

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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.

DTLV

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