Lucky Seven

These Glamorous seasonal cocktail recipes are served at the top resorts in Las Vegas. The first five are from the Bellagio, the last two from the Luxor, and Treasure Island.

Apple Frost

 A spiced up version of a kids' favorite from Bellagio

 1 oz. Woodford Reserve Bourbon
½ oz. Clear Creek Poire Williams Brandy
2 oz. Fresh pressed apple juice
1 oz. Fresh lemon sour
½ oz. Falernum syrup

Combine all ingredients in an ice filled shaker. Shake vigorously and strain over ice into a cinnamon/sugar-rimmed Collins glass. Garnish with a lemon wheel.

Bellagio Nog

1 ¼ oz. Captain Morgan Rum
½ oz. Hardy's VS Cognac
6 oz. Old Fashioned Egg Nog

Shake ingredients and strain into a chilled wine glass. Garnish with freshly grated nutmeg.

Poinsettia

3 oz. Veuve Clicquot Champagne (or your favorite Champagne)
1 oz. Strawberry Puree
½ oz. Passion Fruit Couli
½ oz. Fresh Sour

Combine all ingredients in an ice filled shaker.  Slowly "roll" ingredients and strain into a champagne flute.  Garnish with a fresh strawberry.

Hot Buttered Rum

1 ½ oz. Cruzan Single Barrel Rum
2 heaping teaspoons hot buttered rum mix (see below)*

Mix ingredients with small amount of hot water in heated coffee mug and stir well with a spoon.  Once mixed thoroughly, top off mug with hot water.  Serve with a swizzle stick.

*Hot Buttered Rum Mix
1 lb. Light brown sugar
½ lb. Salted butter
2 tsp. Ground cinnamon
2 tsp. Ground nutmeg
½ tsp. Ground allspice
1 tsp. High-quality vanilla extract
Yields approx. 1 ½ lbs.

Tequila Toddy

¾ oz. Gran Centenario Anejo Tequila
½ oz. Fresh agave nectar
½ Fresh lime juice
Hot water

In a heated coffee mug add above ingredients. Stir well with a spoon. Garnish with a lime wheel and a cinnamon stick.

Peanut Brittle

1 ¼ oz. Ketal One Vodka
¾ oz Nocello Walnut Liqueur
¾ oz Bailey's Irish Cream
¼ oz Butterscotch Schnapps
1 scoop Peanut Butter
1 oz Simple Syrup
1.5 oz Heavy Whipping Cream

Stir peanut butter with Ketal, Simple Syrup and heavy whipping cream until peanut butter dissolves.  Add remaining ingredients and shake with ice in a Boston shaker. Strain into a peanut butter rimmed chilled cocktail glass.

Virtue Martini

7 Vanilla Sugar Crystals
1 Ounce Glorious Chrysanthemum
1/3 Ounce Sweet Mochi Rice Powder
1 ½ Ounce Grey Goose Vodka

Muddle the Rice powder and Sugar Crystals, add the Glorious Chrysanthemum and the Grey Goose Vodka, add ice to shaker tin and shake.

Pour into chilled martini glass and garnish with a red rose petal.

Edited by Patricia D. Sherman

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