In discussing cocktails with mixologist Mike Monrreal, he shared three cocktails he developed for Olympic Viewing Party features for two different restaurants. They are easy enough to fix that we wanted to share them with you to fix at home. I particularly like this trio of cocktail recipes, as they are light and easy.
We’ll start with The Still’s “Strawberry Caipirinha.” A place to check out if you are visiting Las Vegas.
The Still’s Strawberry Caiprinha
Strawberry Caipirinha from The Still
Ingredients:
2 strawberries (sliced)
4 lime wedges
¾ oz. Simple syrup
2oz. Leblon cachaça
Method:
Build: in a mixing tin, press limes, strawberries and simple with muddler. Then add cachaca and crushed ice. Shake gently, just to mix and then pour into a rocks glass.
Ice: crushed
Glass: rocks
Garnish: lime wheel, strawberry
We will move on to Bottiglia’s “Blood Orange Mimosa.” Bottiglia’s is located in Henderson, Nevada, just outside Las Vegas.
Blood Orange Mimosa from Bottiglia
Blood Orange Mimosa from Bottiglia
Ingredients:
½ oz. Absolut elyx vodka
½ oz. Aperol
1 oz. Blood orange puree
½ oz. Fresh lemon juice
½ oz. Simple syrup
2 ½ oz. Prosecco (add after shake)
Method:
Build: add all ingredients into mixing tin, except for the prosecco! Add ice and shake vigorously. Now add 2 ½ oz. Prosecco into mixing tin, and then strain into tulip flute.
Glass: tulip flute
Garnish: orchid, lemon spiral
This next light cocktail has also been featured at Bottiglia. Fresca Fizz from Bottiglia I especially like the way the raspberries look in the lemon skin as a garnish.
Fresca Frizz from Bottiglia
Fresca Fizz from Bottiglia
Ingredients:
4-6 Raspberries
10-12 Mint Leaves
1 ½ oz. Grey Goose Vodka
¾ oz. Fresh Lime Juice
¾ oz. Wilks & Wilson Raspberry Gomme Syprup
1 ½ oz. Prosecco (Add after shake)
Method:
Build: Add raspberries, 6 mint leaves, and raspberry syrup into mixing tin, lightly muddle. Add the rest of the ingredients, except for the prosecco! Add ice and shake vigorously. Now add 1 ½ oz prosecco into mizing tin, and strain over crushed ice with 6 mint leaves on the bottom of the glass.
Garnish: Raspberry, mint sprig
Thank you Mike for sharing these cocktails. I am sure our readers will enjoy them.
Executive Editor, Luxe Beat Magazine
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
