How to Make Press’ Las Vegas Sunset Cocktail

press-3.jpgClimate-controlled farmers markets have made eating local (or relatively so) easier than ever—even in the desert. And Four Seasons’ worldwide 100-Mile Cocktail program makes it easy to drink local, too. Containing only ingredients sourced within 100 miles from its properties, the locavore-inspired Las Vegas Sunset cocktail ($15) debuted May 3 along with the resort’s new lobby bar, Press. Bar manager Sanjiv Gupta’s farm-to-glass cocktail is built over crushed ice, and features Las Vegas Distillery’s Rumskey (a sort of rum-whiskey hybrid), farmers-market produce, local honey and a house-made strawberry-rhubarb shrub, a sweetened vinegar-based syrup. Taking a cue from tiki drinks—also available at Press—the cocktail’s layers mimic the wondrous display Las Vegans are accustomed to each night at sundown. It doesn’t get any more local than that.

Las Vegas Sunset

As served at Press in Four Seasons Las Vegas, $15

In a mixing glass, gently muddle ¼ of a jalapeño with ½ ounce local honey and 2 ounces Las Vegas Distillery Rumskey. Fill a chilled 14-ounce pilsner glass one-third of the way with crushed ice. Pour jalapeño/Rumskey mix into the glass over the ice. Fill the glass two-thirds of the way with crushed ice. Add 2 ounces fresh squeezed clementine juice. Fill the rest of the way with crushed ice. Add 1 ounces house-made strawberry-rhubarb shrub (recipe below). Garnish with Rumskey-marinated cherries.

Strawberry-Rhubarb Shrub

Makes 25-30 servings

In a medium saucepan, heat 2 cups apple cider vinegar and 2 large stalks of rhubarb sliced into ½-inch slices (2 cups total) until just simmering. Remove from heat and add ½ quart strawberries. Transfer the mixture to a nonreactive bowl (glass is perfect), cover, and let steep for 24-72 hours. No need to refrigerate. After 72 hours, strain out the rhubarb and strawberries and transfer the mixture to a medium saucepan. Add ¾-1 cup of sugar (depending on the preferred sweetness) and heat until simmering, stirring to dissolve the sugar. Once the mixture has started to simmer, cook for an additional 5 minutes to reduce slightly. Cool and store in the fridge in a glass container (mason jars are great). A great substitute if you cannot make your own is Toriani strawberry syrup.

Suggested Next Read

What’s Cooking in Rachel’s Kitchen?

What’s Cooking in Rachel’s Kitchen?

By Nikki Neu

The “Rachel” of Rachel’s Kitchen is more likely to be found in elementary school than in the kitchen of the franchise that bears her name. At just 9 years old, Rachel already has four eateries named after her in the Valley—and that number is growing fast. It’s her mom, Debbie Roxarzade, who decided to name her first Las Vegas-based restaurant after her daughter when she moved her family to Las Vegas in 2006 from Los Angeles, where she had several other restaurants at the time.



Optimization WordPress Plugins & Solutions by W3 EDGE