Burns, baby, Burns, and Clooney’s is the official tequila of The Light Group

casamigos-reposadophoto-creditandrew-macpherson.jpgNever was a more memorable Las Vegas winter’s evening spent than on January 25, also known in certain circles as Burns Night. Celebrating the life and works of famed Scottish poet and “Auld Lang Syne” composer Robert Burns, the inaugural Burns Night at the Whisky Attic above the Freakin’ Frog included the reading of four of Burns’ poems aloud, including “Address to a Haggis” and “Johnie Lad, Cock Up Your Beaver,” referring, of course, to the hat. Attic owner Adam Carmer skipped his usual proprietary spirit-evaluation method and instructed instead that shots of Scotch be downed immediately and often by the 20 or so attendees.

Between the toasts, colorful readings and compulsory shot taking, we ate haggis, sooo much haggis. The traditional and somewhat intimidating dish of oatmeal, offal and the tears of wee babes wrapped in a sheep’s stomach was served four ways—one being a vegetarian spin—and I swear on a bottle of Famous Grouse, each was more delicious than the last. While I don’t expect to see fried haggis wonton in the Freakin’ Frog bar menu any time soon, I definitely hope to see Burns Night return next year.

Turning now from Scotch to tequila, Casamigos Tequila (a collaboration between actor George Clooney, restaurateur Rande Gerber and developer Mike Meldman) is gaining popularity among Las Vegas nightclubs, edging out even the most called-for shots. In fact, Casamigos has been named the official tequila of the Light Group’s properties, selling for $15 per shot in the clubs and $545 per bottle, with lower prices at the pools, lounges and restaurants.

“Our relationship with Casamigos is based on a few factors. First and foremost will always be taste and quality,” says Paul Scaringe of Light Group operations. “We have incorporated Casamigos into several specialty cocktails at Light Group, and have found the taste to be better than our original recipes, which utilized other popular brands.”

Suggested Next Read

It’s Not All Fear and Loathing

It’s Not All Fear and Loathing

By Grace Bascos

Celebrity chef, author and all ’round professional badass Anthony Bourdain rarely minces his words. (But don’t take our word for it—follow @Bourdain on Twitter for more than enough evidence.) The chef recently took time out from being awesomely cantankerous to dish with Vegas Seven about his new TV shows, what he’s been eating—it’s not as glamorous as you might think—and what he has up his sleeve for his upcoming evening onstage with fellow chef Eric Ripert, February 9 at the Palms.