Cocktail Recipes for Fall


Up in Smoke

By Jessica Villano

OTORO Tea at OTORO in The Mirage

Specialty rolls and dishes from the white-hot Robata Grill, OTORO knows how to create wow moments on the cocktail front as well as the culinary. With a nod to the importance of tea in Japanese culture, this signature drink is served in a teapot. Stocked with dry ice to mimic steam and mesmerize the recipient, the drink is delivered amidst wisps of “smoke.” The beautiful blend features tropical notes from Atlantico Rum and an earthy flavor from Tequila Fortaleza. Lejay Cassis, Deep Eddy Sweet Tea Vodka and fresh lemon sour finish it off.

  • 0.5 oz Atlantico Rum 
  • 0.5 oz Tequila Fortaleza 
  • 0.5 oz Deep Eddy Sweet Tea Vodka 0.5 oz Lejay Cassis 
  • 1.5 oz fresh lemon sour

Shake all ingredients together, pour and garnish with a lemon wheel.

Barrel Stave at Sage in ARIA

James Beard Award-winning Chef Shawn McClain has created a foodie paradise at Sage. Farm-to-table produce, artisanal meats, sustainable seafood and globally influenced contemporary American cuisine are enough to make anyone get starry-eyed. But the drink program is just as dreamy. Take, for example, the Barrel Stave. Novo Fogo Cachaça, made from organic fresh-pressed sugarcane, and walnut liqueur warmed through with notes of vanilla and spice are mixed with Crème de Banana and chocolate bitters. If it sounds like a sundae in a glass, it’s actually better: this glass is filled with aromatic smoke from a fired-barrel stave – hence the name – lending the nostalgic feel of a bonfire to every sip.

  • 2.0 oz Novo Fogo Chestnut Cachaça
  • 0.75 oz Crème de Banana 
  • 0.25 oz Walnut Liqueur 
  • 3 dashes chocolate bitters

Combine all ingredients, stir over ice, and strain into a smoke filled rocks glass.

Bijou at Primrose in Monte Carlo

The newly opened restaurant at the forefront of Monte Carlo’s transformation into Park MGM pays tribute to the South of France through its vegetable-forward menu and thoughtful design. Bijou, or jewel in French, dates back to the late 19th century and interprets a diamond with Bombay Sapphire Gin, a ruby with Dolin Sweet Vermouth and an emerald with Green Chartreuse. Angostura Orange Bitters and an orange swath are added for a citrus zip. Served in a glass box filled with aromatic orange-wood smoke, the updated presentation created by Beverage Director Emily Yett takes the cocktail into the 21st century. Sip one on the open terrace as you enjoy the crisp fall air.

  • 1.5 oz. Bombay Sapphire gin
  • 0.75 oz. Dolin sweet vermouth
  • 0.75 oz. Green Chartreuse
  • 2 dashes of Angostura Orange Bitters

Aromatized with Orange wood smoke and an Orange swath. 

Bijou means "jewel" in French. This cocktail combines the three jewels: Gin for diamond, sweet vermouth for ruby, and Green chartreuse is for the emerald. It's a classic which dates back to the 1890's. Orange wood is a complement to the delicate earthy notes, and melds all the flavors to create an elegant experience.

SSSHH (Smokey, Sweet, Spicy, Heavenly, Happiness) at Skyfall in Delano Las Vegas

If you like to walk the line, this one’s for you. The lightly charred finish of El Silencio Joven Mezcal squares off against the sweet flavors of passion fruit syrup and orgeat; and bright notes of lime juice and yuzu bitters go head to head with jalapeño-infused Espolòn Tequila and muddled Thai chili. The result is an otherworldly equilibrium of flavors best enjoyed while watching the sun set from this sleek and sophisticated lounge atop Delano. Have a second as the night falls and the DJs pick up the vibe.

  • 1.25 oz El Silencio Joven Mezcal
  • 0.50 oz jalapeño-infused Espolòn Tequila
  • 1 oz passion fruit syrup
  • 0.25 oz orgeat
  • Fresh lime juice
  • 2 dashes yuzu bitters
  • Muddles Thai chili

In a mixing tin, muddle chili with lime and passion fruit syrup.

Strain into a fresh tin and add mescal, tequila, orgeat and bitters. Add crushed ice, short shake and pour into hurricane glass. Top with crushed ice. Garnish with three pineapple fronds, orange slice and luxardo cherry.

Starr of Africa at Centrifuge in MGM Grand

Enter Centrifuge and behold the centerpiece installation: spinning and illuminated with ever-changing colors. You’ll also find a modern vibe best suited for starting or ending the night. While you take in the light show, order the Starr of Africa, designed to embrace the excitement of autumn. This light take on mulled wine delivers favorite fall flavors with sweet red wine, house-made syrup spiced with cinnamon and star anise and cherry- and cardamom-forward Starr African Rum. To enhance the aroma, the glass is filled with smoke of whole cinnamon and star anise before being filled.

  • 2 oz Star Rum
  • 2 oz Sweet red wine
  • ¼ oz lemon juice
  • ¾ oz Mulling spiced syrup
  • Egg white

Combine all ingredients into shaker fill with ice and shake vigorously. Top with orange slice and star anise.