To indulge in the finest premium Grey Goose Vodka, the setting must match. One of the most romantic settings in Las Vegas, the fine dining Bartolotta Ristorante Di Mare created a feeling of escape in their private cabanas surrounding a lagoon.
Celebrating Grey Goose Vodka’s Cherry Noir, their first new flavor in 5 years, the menu focused on Cherry Noir’s tempting taste and tantalizing aroma.
Randy Evans, Brand Ambassador/ Mixologist felt, “We are excited about our new flavor Cherry Noir, made with black cherries.
I discussed the menu with the chef in order to prepare Vodka cocktails with a Cherry Noir base that would complement the food.
We wanted to start with lighter drinks then move into heavier spirits and juices with ingredients to really stand up to the food well.
The Japanese say, ‘You eat with your eyes, so you want to see the cocktail, smell the cocktail then taste the cocktail.’
We began with a delicious welcome cocktail called the “Wise Old Sage” with a little sage and cucumber.”
Then the party moved into the private cabanas for the Appetizer and Salads courses consisting of four platters filled with Antipasti served family-style including: Oven baked Imperial Langoustino with Aromatic Bread Crumbs, Artichoke Salad with Porcini Mushrooms, Arugula and Porcini Cheese, Sautéed Clams and Octopus Salad.
Randy presented his Grey Goose Vodka “Celebrate” cocktail, “This is a very light cocktail to pair with the appetizers and salads. “Celebrate” is prepared with pomegranate juice, fresh lemon juice, St Germain Elderflower liquor, (the wild Elderflowers are picked in the Alps) and topped with champagne.
The Champagne and Vodka are light and effervescent mixing well together.
To build a Vodka cocktail, you can do a variety of things today. People are mixing cocktails with beer, wine, and all type of spirits just thinking out-of-the-box.”
Grey Goose Vodka’s “Tart Cherry” cocktail was served with the seafood pasta platters: Penne Pasta with Rock Lobster and white Wine, Risotto (Clams, Scallops, Shrimp, Langoustines, and Calamari), Sheep’s Milk Ricotta Ravioli and Tuscan Pecorino Cheese with Marsala Wine Glaze.
Randy described the “Tart Cherry Cocktail”, “This is a slightly heavier cocktail with a little white grapefruit juice, fresh lemon juice, Chambord, and Agave.”
For the entrees, the waiter de-boned a whole fish with finesse while pan seared prime rib-eye steaks in Sangiovese Wine sauce were brought to the tables.
“The “Cherry Fresh” Cocktail”, Randy continued, “combined Liquor 43, fresh lime juice, basil leaves, a splash of club soda, and a cucumber wheel. You usually think of basil and cucumber as food but why not put them in a drink and touch these senses?
The symphony of desserts was paired with our “Noire Decadence Cocktail” which combined French Vanilla, Kahlua and half & half.
Mixologists have become like chefs exploring and having a good time putting all of those different flavors together.
You really want to branch out, people have so many different ideas and there is such a wide variety of tastes. Some people like sweet while others prefer tart or refreshing and savory cocktails.”
Grey Goose Vodka: www.greygoose.com
Bartolotta Ristorante Di mare, inside Wynn’s Resort: http://www.wynnlasvegas.com/Restaurants/FineDining/Bartolotta