tripatlas.com

Mixology is an art at Wynn, Las Vegas

I used to think the term “mixology” was something bartenders made up to sound bona fide.  Like how weathermen and women refer to themselves as “meteorologists”, only instead of predicting the weather they concoct potions to make your food tastier, your date look better and, after too much, your head hurt later.

On a recent trip to Las Vegas I got a crash course in mixology by none other than the Property Mixologist for all of Wynn Resorts.  Sound like no big deal? “Mr. Wynn”, as everybody in Vegas calls him, is such a stickler when it comes to detail that I once heard he and his wife hand picked every single piece of art, fixture and furniture to be found inside of the Wynn and Wynn Encore properties.

So you just know the person responsible for the drink menus in all 25 bars in both properties has got to be good at what they do.

And she is.  Patricia Richards didn’t win Askmen.com’s Top Female Bartender in America award for nothing.  Overseeing all 25 bars across both Wynn and Wynn Encore, she is the first female in Las Vegas to run an operation of this magnitude.  In addition to being top female bartender in America, Patricia has also won: Silver in the 2006 Bacardi Martini Grand Prix in Torino, Italy, second place in Travel + Leisure’s Beverage Arts Challenge and a respectable third in the Tabasco Sauce Hottest Bartender competition.

What’s the deal with mixology anyway? Simply put, it’s the art and science behind making the perfect drink.  If you go to most bars & clubs, chances are your bartender is going to slap together some ingredients of various proportions and slide you a bush league version of what you asked for.  Step into a more refined establishment like Wynn’s Blush and not only will the selection of cocktails available be long and distinguished but the person behind the bar will be attentive, professional and formally trained by a true master of their craft like Patricia.

They even pair drinks with food so you & your table can request something that complements whatever meal you’ve ordered.

To try your hand at mixology and to sample a few of the cocktails Patricia has come up with, scroll down to the bottom of the story for some special recipes made just for Wynn Resorts.

Get a quote on a trip to Las Vegas

 

Recipes developed by Patricia Richards for Wynn Resorts

The Dream

  • 1/2 oz. St. Germain Elderflower Liqueur
  • 1 bar spoon Hibiscus Syrup
  • 5 oz. Perrier Jouet Grand Brut Champagne

Method: Store the above liquor in the refridgerator until well chilled.  Build this cocktail in a chilled Champagne flute, starting with the liqueur and finishing with the Champagne. Be sure to pour the Champagne slowly.  Gently stir.  Serve.
Garnish: Drop a preserved hibiscus flower into flute. There will be a little hibiscus syrup attached to the flower, which will drop to the bottom of the flute, creating a “layering” effect.

White Cosmpolitan

  • 2 oz. Level Vodka
  • 1/2 oz. Cointreau Liqueur
  • 1/2 oz. Fresh Squeezed Lime Juice
  • 1 oz. White Cranberry Juice
  • 1/8 oz. Rock Candy Syrup

Method: Combine the above ingredients into a bar mixing glass. Shake well with ice and strain into a chilled Martini/Cocktail glass. Garnish. Serve.
Garnish: 3 cranberries floating in cocktail.

 

Cucumber & Ginger Cooler

  • 1 1/2 inches thinly sliced Long English Cucumber (with skin left on)
  • 1 1/4 oz. Hendricks Gin
  • 1 oz. Canton Ginger Liqueur
  • 3/4 oz. Freshly Squeezed Lime Juice
  • 1/8 oz. Agave Syrup
  • 2 1/2 oz. Club Soda

Method: In a bar mixing glass, muddle the cucumber with the lime juice. Add the remaining ingredients, except for the club soda. Shake with ice to chill. Add club soda to mixing tin. Drop contents into a Zombie/Collins glass. Garnish. Serve.
Garnish: A beautiful mint top.

Sinatra Smash (award winning)

  • 5 Fresh Blackberries
  • 2 oz. Fresh Sweet & Sour
  • 1/4 oz. Sonoma Vanilla Infused Simple Syrup
  • 3/4 oz. Briotett Creme de Cassis
  • 2 oz. Gentleman Jack Tennessee Whiskey

Method: In a bar mixing glass, muddle the blackberries with the sweet & sour. Add the remaining ingredients and shake with ice until chilled. Strain over fresh ice into a Highball Glass. Garnish. Serve.
Garnish: A beautiful mint top.

 

Kentucky Tea

  • 1 1/2 oz. Wild Turkey 101 Bourbon
  • 1 oz. Firefly Sweet Tea Vodka
  • 4 oz. Fresh Sweet & Sour
  • 1/4 oz. Agave Syrup

Method: Combine the above ingredients into a bar mixing glass. Add ice and shake to chill. Strain over fresh ice into a Highball Glass. Garnish. Serve.
Garnish: A lemon wheel & mint top.

Strawberry & Grapefruit Collins

  • 1 3/4 oz. Finlandia Grapefruit Vodka
  • 1/2 oz. St. Germain Elderflower Liqueur
  • 3/4 oz. Strawberry Puree (Perfect Puree of Napa Valley)
  • 3/4 oz. Freshly Squeezed & Strained Lemon Juice
  • 3/4 oz. Rock Candy Syrup
  • 2 1/2 oz. Club Soda

Method: Combine the above ingredients, except for the club soda, into a bar mixing glass. Add ice and shake lightly to combine. Add club soda to tin. Strain over fresh ice into a Zombie/Collins glass. Garnish. Serve.
Garnish: Spear a small whole strawberry.

 

Today's Top Articles:

Scroll to Top