Cocktail Culture

How to Make Andrea’s Lulu Cocktail

untitled-1.jpgWhen the opening of Andrea’s, the vibe-y Japanese-fusion hot spot named for Steve Wynn’s wife, was nigh, the Wynns specifically requested that there be a cocktail on the menu called “the Lulu” (rumor has it the name is sentimental to the couple). Well, there already is a Lulu cocktail, and the ingredients read like the inventory of your parents’ liquor cabinet: vodka, rum, amaretto, triple sec, peach schnapps, grenadine and sour mix. Made with cheap or generic products, this sweet long drink is nothing but a wicked spring-break hangover in the making. But, in the deft hands of Wynn Resorts property mixologist Patricia Richards, even a relic from the Dark Ages of cocktails can be made sophisticated. “A cocktail can be fruity and fun as long as it’s balanced!” Richards says. Fashioned from premium and fresh products, Lulu is a new woman—easy, breezy and beautiful, like the commercial says, and garnished with a jaunty striped paper straw. Whatever Lulu wants, Lulu gets!

The Lulu
As served at Andrea’s in Encore, $16

In a mixing glass, combine ½ ounce Grey Goose vodka, ½ ounce Malibu rum, ½ ounce Massenez Crème de Peche liqueur, ½ ounce Cointreau triple sec liqueur, ¼ ounce Disaronno Originale amaretto and 4½ ounces Rocky’s Fresh Sweet & Sour. Add ice, cover, shake lightly and strain over fresh ice into a Collins glass. Drizzle 1/8 ounce grenadine syrup along one side of the glass to create a layering effect. Garnish with a dehydrated blood orange from Dress the Drink (DressTheDrink.com).

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