By Jessica Villano
In the late 1700s, almost 250 years before the term "cocktail trend" would enter our lexicon, tea-based drinks were found at every tavern and social gathering. It's not clear whether hot toddies or the big bowl of colorful spike punch led the charge, but these libations were definitely forebears of a new batch of tea-based cocktails so delicious even teetotalers will as for a round.
Libertine Social at Mandalay Bay is the next-gen gastro pub that challenges people to free their minds about bar food so their tastes will follow. Sample one of Chef Shawn McClain's upscale eats and pair it with a cocktail from the Modern Mixologist himself, Tony Abou-Ganim. Meant to be enjoyed with a friend, the Libertea Punch is served in a copper pineapple and features Absolute Elyx vodka and Laird's Apple brandy, which are mixed with chamomile citrus tea. For depth, St. Elizabeth's All Spice Dram and Noble Smoked Maple Syrup are added before being infused with applewood smoke.
- Single/Punch bowl
- 2 oz / 8 oz Absolut Elyx vodka
- ¾ oz / 3 oz Larid’s Apple brandy
- ¼ oz / 1 oz St. Elizabeth’s All Spice Dram
- 1 oz / 4 oz fresh lemon juice
- ¾ oz / 3 oz Noble Smoked Maple Syrup
- 2 oz / 8 oz Chamomile Citrus Tea
- Meant to share. Served in a copper pineapple punch bowl, and apple wood smoked before presentation.
It's all about appearances at Blossom at ARIA. Live seafood tanks and tableside preparation turns the dining experience into interactive theater. And the ornate geometric latticwork and opulent design are an experience in itself. Take it all in while sipping at Matcha Spice, a frothy and sprightly concoction featuring Hanson's Organic Ginger vodka fresh yuzu, matcha tea syrup, honey, egg white, star anise and a dusting of Chinese five spice (cloves, cinnamon, star anise, fennel and peppercorns).
- 2 oz Hanson’s Organic Ginger Vodka
- ¾ oz Fresh Yuzu Juice
- ¾ oz Matcha Tea Syrup
- ¼ oz Honey
- Egg White
- Star Anise for Garnish
- Shaken and sever up in a Coupe glass
While midnight blues and starry lights make Franklin at Delano an ideal spot for a low-pro chill, the Miss Eleanor injects a little energy into the mystery of the right. Prairie Cucumber vodka and St. Elder elderflower liqueur are balanced with lemon juice and simple syrup before being added to Tea Leaf Mountain Berry Tea which makes this drink pretty enough to be star at the punch table.
- 2 oz. Prairie Cucumber Vodka
- 4 oz. Tea Leaf Mountain Berry Tea
- 1.5 oz. St. Elder Elderflower Liqueur
- 2 oz. lemon juice
- 1.5 oz. simple syrup
- Built in a tea French press and served over ice
Double Dutch Tea
At Petrossian at Bellagio, red velvet couches and lively notes from a Steinway Grand piano call to those with sophisticated tastes. Here traditional High Tea – complete with scones and clotted cream sandwiches and pastries – is served every afternoon. If you prefer your tea with a little something extra, The Double Dutch Tea, with Ketel One vodka, honey, cinnamon sticks, cloves, orange rind and fresh mint leaves is served with your choice of loose-leaf tea. Whether Dharjeeling, Earl Grey, English Breakfast, Jasmine Pearl or Tung Ting oolong, we think you'll find its' just your cup of, well, tea.
- Ketel One Vodka
- Cinnamon Sticks
- Pinch of Cloves
- Orange Rind
- Fresh Mint Leaves
- Boiling Water
- Pair with the following flavors of loose leaf tea that Petrossian offers and can be paired with the cocktail like we talked about:
- Darjeeling (Indian)
- Earl Grey (Mandarin Chinese)
- English Breakfast
- Jasmin Pearl (Chinese)
- Tung Ting Oolong (Chinese)
Chai Old Fashioned
As one of the top wine restaurants in the world, you might be surprised by the amazing array of cocktails at Auerole at Mandalay Bay. The dining experience is built around the tasting-menu concept, reflecting the way people eat today. The Chai Old Fashioned does this as well by taking the classic featuring Johnny Walker Black and mixing it up with the smoky, spicy artisanal El Silencio mezcal and Chai syrup, with notes of cinnamon, vanilla, nutmeg and cloves. A dash of grapefruit bitters and grapefruit peel garnish give it a citrus bite.
- .5oz Chai syrup
- .25oz El Silencio mescal
- 2oz Johnny Walker Black
- 3 dash grapefruit bitters
- Garnish: grapefruit peel