Cocktail Culture

Falling for You

Palm fronds don’t turn. They don’t deliver the brilliant riot of fall colors many of Las Vegas’ transplants and tourists have experienced in autumns past, the ones that signal the careful raking—and subsequent, exuberant annihilation—of leaf piles, followed by coming home chilled to the bone for a mug of hot cider or a warm slice of pie, fresh from the oven. Nope, palm fronds don’t turn.

Here, it’s up to each of us to create our own fall experiences: pumpkin patches, scarves and the flavors of the season go a long way toward carving autumn out of the all-too-brief hiatus between summers.

At the Sugar Factory, bar manager Greg Waters and bartender Dave Frances have just the thing, a cocktail inspired by childhood memories of the ooey-gooey, tart and sweet cinnamon-spiced apple pie Grandma used to make for all the fall holidays. It’s served cold, so maybe deck the date palm and take an exuberant plunge into the hot tub.

The Spiced Apple Pie

As served at the Sugar Factory in Paris Las Vegas, $16

In a cocktail shaker, combine 1½ ounces Stoli Applik Gala vodka, ¾ ounce Schoenauer apple schnapps, 2 ounces apple juice, 1 ounce fresh sweet and sour, 1 ounce rock candy syrup, ¼ ounce egg white and 3 dashes of cinnamon. Cover and dry-shake (no ice) to create a foamy, meringue-like head. Strain over ice into a highball glass, garnish with an apple slice and top with a dash of cinnamon.

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