It’s not too late to celebrate the Spooky Season by visiting one of the Black Lagoon Halloween pop-ups. The highly acclaimed Halloween pop-up features hauntingly new & delicious cocktails such as Griselda’s Revenge–a tropical, herbaceous cooler fit for a swamp queen–and theNocturna Colada, which is the piña colada of your darkest dreams.
Find the Black Lagoon venue nearest you by visiting Black Lagoon Pop-Up. And for those who live in Phoenix, the Pop-up runs until November 3rd at Sunny’s, located at 2701 E. Indian School Road. You don’t have to wear a costume but why not?
The venues all have immersive atmospheres along with brand-new cocktail menu, created by bar industry luminaries Erin Hayes and Kelsey Ramage.
This year’s lineup With Black Lagoon’s unique blend of spooky ambience and expertly crafted drinks, it’s an event that’s not to be missed.
Easy to make at home, these cocktails will impress someone special.
Strawberry Harvest
Blending bright citrus, muddled strawberries, and a hint of rhubarb bitters with American Harvest Organic Vodka creates a perfectly balanced sip.
2 oz. American Harvest Organic Vodka
0.75 oz. Fresh Lemon Juice
0.75 oz. Simple Syrup
0.25 oz. Fresh Lime Juice
2 dashes Rhubarb Bitters
2 Strawberries (muddled)
Method
Muddle strawberries, add ingredients, shake, and strain into a coupe or martini glass. Garnish with a strawberry slice.
Fall in Love
2 oz. Beach Whiskey Bonfire Cinnamon
.5 oz. Amontillado Sherry
25 oz. Maple Syrup
2 drops of Almond Extract
2 dashes of Vanilla Bitters
Method
Fill a rocks glass to top with ice. Add all ingredients to glass. Stir and add garnish.
Garnish with a star anise float.
Solstice Sour
2 oz. American Harvest Organic Vodka
3/4 oz. Concord Grape Syrup
3/4 oz. Fresh Lemon Juice
Add ice and ingredients to a shaker.
Shake and strain into chilled coupe glass.
Garnish with a lemon wedge.
About American Harvest Organic Vodka
Using only the finest ingredients, including artisan red winter wheat grown on third-generation family farms and pristine water from the protected aquifers of the Snake River Plain, American Harvest Organic Vodka is hand-managed by a process created to ensure a rare vodka that is organic, gluten-free, and non-GMO.
These inventive and eerie drinks are perfect for celebrating the spooky season
As the air turns crisp and the days grow shorter, it’s time to stir up some fun with Halloween-inspired cocktails that will have your guests ‘howling’ with delight!
“Whether you’re hosting a haunted house party or cozying up for a spooky movie marathon, these eerie drinks are the perfect way to celebrate the spooky season,” says Daniel Ufland, founder of The Whisky Masters, a premier online whisky retailer.
With ghoulish garnishes, creepy color changes, and bewitching flavors, Daniel’s creative concoctions will bring a festive flair to Halloween.
Witch’s Brew White Russian
Ingredients:
2 oz. vodka
1 oz. Kahlua
1 1/2 oz. pumpkin spice creamer
Cinnamon stick
1 tsp. pumpkin pie spice
3 Tbsp. crushed graham crackers
Method: Combine the pumpkin pie spice and crushed crackers on a plate. After dipping the rim of each glass in water, dip them into the spice and cracker mixture. Then, add ice to each glass, pour in the vodka and Kahlua, and top it with the creamer. Stick in a cinnamon stick and sprinkle the pumpkin pie spice on the top to garnish.
Method: Pour the boiling water over the purple cabbage in a large bowl and allow it to sit for 5 minutes. Strain out the cabbage and let the water cool; it should look bluey-purple. When the water has cooled, freeze it in ice trays.
Then, combine the tequila, triple sec, lime juice, and lemonade in a large pitcher. Wet the rim of each glass with a lime wedge and then dip it in salt. Replace the lime wedge, add the purple ice cubes and pour in the margarita.
“The purple cabbage-infused ice cubes will turn the margarita pink and purple, changing colors as you drink,” says Daniel. “But don’t worry; the cabbage cubes won’t affect the taste!”
Ghostly Glowing Gin
Ingredients: 3 oz. gin
1/2 oz. lemon juice
1 tsp. grenadine
1 handful ice
Tonic water
Method: Shake the gin, grenadine, and lemon juice in a cocktail shaker without ice. Then, pour into a glass over ice and top with tonic water. “These cocktails should glow white under a blacklight for a spooky Halloween vibe. For extra fun, you can add a glow stick to each drink as a stirrer,” suggests Daniel.
Poison Apple Shot
Ingredients: 1 oz. sour apple schnapps
1 oz. whisky
1/2 oz. pomegranate juice
1/2 oz. cranberry juice
Juice from 1 small lime
1 tbsp. granulated sugar
Method: Stir the schnapps, whisky, and both juices well in a pitcher. Squeeze the lime juice into one bowl and add the sugar to the other. Take each glass and dip the rim first into the lime, then the sugar. Then, you’ll be ready to pour and serve.
Cursed Lagoon Curacao
Blue Curacao is perfect for a spooky Halloween cocktail. Photo courtesy of Senior & Co.
Ingredients:
1 oz. light rum
2 oz. coconut rum
1 oz. Blue Curacao
1 handful ice
Pineapple juice
Method: Add the Blue Curacao and both rums to a cocktail shaker with ice and shake well for about 30 seconds. Then, pour the mixture into a glass and top it off with pineapple juice.
“The Blue Curacao will give this drink a spooky blue glow like a witch’s potion!” says Daniel.
Daniel Ufland, founder of The Whisky Masters, commented:
“You can easily tweak these fun cocktails to suit your taste or make them family-friendly! For a spooky mocktail version, swap out the alcohol for flavored syrups or juices. Adjust the sweetness by adding more fruit juice or dialing up the spice with a sprinkle of cinnamon or nutmeg.
“When it comes to serving, presentation is everything on Halloween! Use themed glasses like skeleton-hand goblets or potion-style bottles. Rim your glasses with black sugar or edible glitter instead of salt for a magical touch. Add playful garnishes like candy eyeballs, gummy worms, or black licorice ‘straws’ for an eerie twist.
“For extra flair, serve your drinks with glow-in-the-dark stirrers or spooky straws for that mysterious, bubbling cauldron effect! Don’t be afraid to get creative – frozen berries can double as ‘bloody eyeballs,’ and edible glitter can add a mystical shimmer to any drink. Halloween is all about having fun and letting your imagination run wild, so go ahead and brew up some ‘books’ that match your spooky vibe!”
About The Whiskey Masters
The Whisky Masters is a premier online whisky retailer offering a curated selection of fine and rare whiskies. Catering to both seasoned connoisseurs and newcomers, the company provides an extensive range of products from renowned distilleries worldwide. Their collection includes limited editions, rare collectibles, and exclusive releases, all aimed at enhancing the whisky-tasting experience. The Whisky Masters prides itself on exceptional customer service.
Expanded Programming Offers Visitors an Inside Look into the World of Whiskey Making, Beam Family History, and Eight Generations of Craftsmanship as the Clermont Campus Celebrates 90 Years of Craftsmanship.
Behind the Beam
A behind the scenes tour with the First Family of Bourbon, taste our finest whiskies and a few of the most sought-after new releases paired with a Kentucky inspired lunch at The Kitchen Table and storytelling led by a Master Distiller.
Making America’s Native Spirit isn’t a process. Here in Clermont, it’s a 225-year tradition. Get a glimpse behind the scenes at the production methods that helped the First Family of Bourbon build the World’s Favorite Bourbon and an innovative portfolio of small batch whiskies.
In Behind The Beam, you’ll be guided on a behind the scenes tour of the Fred B. Noe Distillery, bottle your own Knob Creek® Single Barrel Reserve, and enjoy tasting and storytelling led by a Master Distiller. Following the tour, you’ll be treated to some of Beam’s finest whiskies and a few of the most sought-after new releases paired with a Kentucky inspired lunch at The Kitchen Table.
In addition to your tour, tasting, and Kentucky-inspired lunch each experience will highlight a different aspect of the production process or how to utilize Beam Distilling made whiskies in your favorite cocktails.
2024 Behind the Beam Dates & Theme:
Themes:
Behind The Beam – Maturation Matters
Ever wonder what it’s like to go select barrels with a Master Distiller? Join Fred and Freddie Noe on an experience through the historic warehouses of James B. Beam Distilling Co. where you’ll learn the secrets of how time, temperature, and wood impact the World’s #1 Bourbon.
Behind The Beam – Little Book® + Country Ham
When Freddie Noe set out to make his own mark on the bourbon industry, he wanted to honor his grandfather Booker by creating a product with one attribute in mind: Flavor. Little Book™ was born with the goal of creating the most flavorful American Whiskey on the planet, using a variety of bourbons, ryes, and single malt whiskeys in the final blend.
Join Freddie Noe as he takes you through the process of blending a new batch of Little Book and taste Little Book against other traditional bourbons to showcase the contrast and what blending can do to elevate flavors. After, you’ll join Freddie to showcase how his innovative flair extends to a family heirloom: Freddie’s country ham. Whether it be in bourbon or cooking, the Beam family has always pushed the boundaries of flavor.
Behind The Beam – Cocktails
Fred and Freddie love nothing more than using Beam bourbons to make libations the world over. Yet with so much mixology experience, what are the favorite cocktails of the Master Distillers of the First Family of Bourbon? An immersive mixology experience in which you’ll explore which cocktails pair best with Beam Distilling brands.
2024 Behind the Beam Dates & Theme:
Thursday October 24th, 2024 – Little Book® + Country Ham
Cincoro Tequila, an award-winning portfolio of tequilas, celebrated its five-year anniversary with its five legendary founders and Team Cincoro co-owners last night in New York at Spring Studios. The intimate evening took a look back at the past five years of success and the exciting future for the brand, including an unveiling of its limited-edition Añejo Cristalino.
“Five years ago, we set out to create an exceptional brand and achieve the gold standard in tequila,” said Cincoro Tequila Co-Founder Michael Jordan. “What started as a passion project has grown into something truly special with some of my closest friends joining the business and enjoying Cincoro together, whether it’s stateside or around the world.”
The star-studded evening included VIPs Michael Jordan, Derek Jeter, Eric Church, Michael Strahan, and more. Guests were greeted upon arrival with specialty cocktails such as an Espresso Martini and Cristalino Margarita, passed hors-d’oeuvres, and an opportunity to taste Cincoro’s core five expressions.
Then attendees were invited to witness the unveiling of Cincoro’s limited-edition Añejo Cristalino with an infinity room experience complete with a mirrored bar and photo moment. In this space, guests were able to enjoy a pairing of the Cristalino served neat alongside Petrossian Caviar. As the evening progressed, attendees mixed and mingled in the lounge area of the venue while indulging in bottle service with the limited-edition Cristalino.
“Being a part of this journey has been incredibly rewarding. I’m passionate about quality and excellence in everything I do, and that’s exactly what we strive for with Cincoro,” said Cincoro Tequila Co-Owner and 23-time Grand Slam Champion, Serena Williams.
Cincoro Tequila also unveiled their new limited-edition Añejo Cristalino 750mL in an elegant platinum chrome-finished bottle at the anniversary celebration. The Cristalino liquid begins with the meticulous hand-selection of fully matured 100% Blue Weber Agave, sourced from both the Highlands and Lowlands of Jalisco, Mexico.
The expertly distilled liquid is then aged for over 20 months in Tennessee Whiskey barrels, developing the rich character and complexity that defines Cincoro’s Añejo expression. Then the liquid is filtered to remove the color, while accentuating the vibrant notes of citrus, agave, and fruit, resulting in a sublimely smooth spirit with a rounded mouthfeel and lasting impression. The limited-edition Cristalino bottles will be available for purchase online at Cincoro.com and in retail stores in mid-September.
Cincoro Tequila was launched in 2019 by five NBA legends: Jeanie Buss of the Los Angeles Lakers, Wes Edens of the Milwaukee Bucks, Emilia Fazzalari and Wyc Grousbeck of the Boston Celtics, and Michael Jordan. In five years, Cincoro has won over 29 awards in accredited spirits competitions and is continuing to create the gold standard for greatness in tequila.
Fabolous, Michael Jordan
For more information on Cincoro’s five-year anniversary or to purchase a bottle of the limited-edition Añejo Cristalino, please visit www.cincoro.com/expression/anejo-cristalino/.
About Cincoro Tequila
In July 2016, five friendly competitors met for dinner and bonded over their shared passion for tequila. After many more adventures together, this group of five founding partners set out with one mission: to create the finest tequila anyone has ever tasted. Cincoro Tequila is uniquely made with 100% Blue Weber agave from private farms in both the highland and lowland regions of Jalisco, Mexico.
The agave is hand-selected and slow-cooked in a small batch process to create the Cincoro signature taste profile. This is the heart of Cincoro: a rich and delicious family of tequilas that are smooth on the palate with a complex, long finish. Cincoro Tequila is a taste experience unlike any other, created to be sipped neat, but also to elevate cocktails. For more information about Cincoro, please visit www.Cincoro.com and @Cincoro.
Cristal Basil Paloma
2 oz. Cincoro Añejo Cristalino
1 oz. Aperol
2 oz. Fresh Grapefruit Juice
5 Fresh Basil Leaves
2 oz. Soda Water
Glass and Garnish: Grapefruit Ribbon or Rose
Muddle the 5 fresh basil leaves in a shaker, combine all ingredients except the soda water, shake and strain over a highball glass with ice. Top with soda water.
Spicy Margarita
1.5 oz. Cincoro Blanco
.75 oz. Fresh lime juice
.5 oz. Agave nectar
¼ Muddled Jalapeno
Glass & Garnish: Lime (wheel) /black lava salt
Tajin (chili lime spice)
Method: Muddle Jalapeno in shaker, combine ingredients, shake well with ice and pour in a rocks glass with a Tajin rim.
For those who didn’t read my story in Wednesday’s Herald Palladium, first shame on you, but one of the great new food offerings available online is also one of my fav new drinks. Boba POPS Fruit. the first and only liqueur-filled popping bobas, incorporates the bubble tea concept which is all the rage and takes it over-the-top. Made by Unifying Spirits, Boba POPS Fruit are pearls of vodka and fruit juice that burst when eaten. Available in a variety of flavors and colors–strawberry, raspberry, peach, lychee, blueberry and (in the fall only) pumpkin–they’re Kosher, gluten-free and vegan and can be consumed as is, over ice, ice cream, and tea.
I like to serve them on my patio (small as it is) in cocktail glasses accompanied with charcuterie and cheeses from The Cheese Lady at The Market in downtown St. Joseph, Michigan.
A Flamboyance of Flamingos
2oz Gin
3/4oz Lemon Juice
1/2oz Undiluted Honey
1-2 halved Strawberries
1 bar spoon Plain Greek Yogurt
2-3 bar spoons Strawberry Boba
In a cocktail shaker muddle strawberries with lemon and honey. Once muddled add gin and yogurt, shaking with ice. Double strain in a rock glass over crushed ice. Garnish with fresh cracked black pepper and enjoy.
“This cocktail is a posh twist on the classic Zombie. Spotted in the Smuggler’s Cove book, I had to give it a try,” writes mixologist who goes by Mix, Shake, Stir on his/her posts. “A fierce tiki drink served up in a fancy coupe? I’m in with pinkies up. My drink is a version of the original as I did not have the original spec of white absinthe, and I used BG Reynolds Falernum instead of Velvet Falernum. My version sure tasted good nonetheless! Classic zombie taste but make it FANCY.”
Rinse a chilled coupe with absinthe, dump excess. Add remaining ingredients to a cocktail shaker with ice. Shake until well chilled. Strain into prepared glass. Garnish with intertwined lime and grapefruit twists.
Rinse a chilled coupe with absinthe, dump excess. Add remaining ingredients to a cocktail shaker with ice. Shake until well chilled. Strain into prepared glass. Garnish with intertwined lime and grapefruit twists.
Add ingredients to a blender with 6 oz crushed ice and blend for about 5-6 seconds. Pour into a tiki glass. Garnish with mint, lime wheel, and a vaguely snake-like orange peel.
“I have been itching to try this cocktail which is one of the OG tiki cocktails created by Don the Beachcomber,” writes Mix, Shake, Stir about the recipe above. ‘This one contains a difficult to find ingredient—fassionola syrup. This syrup is made with a variety of tropical fruits including passion fruit, as well as hibiscus. I am grateful to have gotten my hands on the @bgreynolds version which was lovely in this drink. ‘
This drink tastes like a quintessential tiki drink—strong, tropical, and will bite if you’re not careful. Cobra’s fang indeed!
Rosemary Bourbon Twist
Servings 2 cocktails
Equipment
2 Old Fashioned glasses
Ingredients
4.5 oz Bourbon
3 oz Peach Boba POPS
2 oz Lemon Juice
2 oz Simple Syrup
4 dashes Aromatic Bitters
4 sprigs Rosemary
2 Lemon Slices (garnish)
Combine the Bourbon, Lemon Juice, Simple Syrup, Bitters, and 2 sprigs of Rosemary in a cocktail shaker without ice.
Muddle the Rosemary with the mixture for about 30 seconds.
Add ice to the cocktail shaker and shake for about 25 seconds.
Strain equal amounts into the two Old Fashioned glasses (neat or over ice).
Top each glass with 1.5oz Boba POPS.
Garnish each glass with a sprig of Rosemary and a Lemon Slice.
When I was writing my book, A Jazz Age Murder in Northwest Indiana(History Press), about Nettie Diamond, a wealthy widow and pharmacist who was murdered by her fifth husband, a much younger bootlegger named Harry in Indiana Harbor on Valentine’s Day 1923, described by the Chicago Tribune as a ‘juicy . . . page-turner’ of a true crime story about gold digging, adultery, and a slaying on Valentine’s Day, 1923, I was intrigued about how easy it was to get booze back then. And one way, was for drugstores to get a permit during Prohibition to buy medicinal alcohol and distribute it.
Rowley, who describes himself as specializing in folk distilling and the manufacture and distribution of illicit spirits, was given an old book titled The Candle and The Flame, The Work of George Sylvester Viereck. The interior didn’t contain any poems by Viereck, a popular poet up until his pro-German sensibilities during World War I made him a pariah in the U.S. Instead, the book’s once blank pages contained a plethora of handwritten distilled spirit recipes procured and preserved by a New York pharmacist named Victor Alfred Lyon.
As for Harry, he wasn’t supposed to sell alcohol for non-medicinal purposes like he did—by adding real spirit company labels to his own bottles…but that was Harry who also. According to Rowley, many pharmacists made alcoholic concoctions to help ailing (or just plain thirsty) customers and many distilleries were allowed to continue to operate to provide product. Rowley points out that during Prohibition, the sale of sacramental wine went sky high as people suddenly became much more religious.
Lyon’s recipes were collected from a variety of sources and at the time he was gathering them, some were a century or so old. Rowley organized the recipes in chapters such as Absinthe, Cordials, and Bitters and Gin; Compounding Spirits and Gin, Whiskey and Rum.
Less a cookbook than a history and how-to of spirit making, Rowley does include many of Lyon’s recipes from a simple cocktail that silent screen movie star Mary Pickford enjoyed to the complex (and supersized) such as one for Rumessenz which calls for gallons of ingredients and was used by wholesalers, barkeepers, importers and exporters to make an essence of rum they could use for adding the aroma and tastes of rum to a batch of plain alcohol creating a higher profit margin.
That’s similar to what Harry Diamond did as well and at his trial he told the court he made about $20,000 a month from bootlegging. And that was in 1923 dollars.
Harry went to the electric chair so he didn’t have much time to enjoy his earnings. But in celebration of the newly found recipes of Prohibition, mix up a drink or two and enjoy!
Lanizet: Sour Mash Cajun Anisette
3 quarts water
25 ounces sugar
½ teaspoon anise oil
½ tablespoon vanilla extract
½ teaspoon red food coloring
3 cups bourbon or Tennessee whiskey
5 to 7 pounds ice
Pour 1 ½ quarts of the water in a medium stockpot. Note the depth of the liquid. Later, you will boil the syrup to this height. For now, pour in the remaining water and all the sugar. Bring to a boil, stirring until sugar is dissolved. Lower the heat and simmer until the liquid reduces to 1 ½ quarts, 50 or 60 minutes, stirring occasionally. Remove from the heat.
While the syrup is simmering, sterilize five new or well-scrubbed 1-pint canning jars in a deep pot or canning pot. Leave the jars in the hot water until you’re ready to use them. Wash and boil the lids and rings according to the manufacturer’s directions.
When the syrup reaches that 1.5-lquart mark, turn off the heat and remove the pot from heat. Stir in the anise oil, vanilla and food coloring until thoroughly mixed, then stir in the whiskey. Remove the jars from their hot water bath with tongs. Place the jars (don’t touch with your bare hands) on a wooden surface or folded towels and immediately pour the crimson liquid into the jars up to 1⁄2 inch from the tops. Wipe any dribbles or spills from the rims with a clean, damp cloth and place hot lids on top with sealing compound down; screw on the metal rings firmly but not too tightly.
Line your sink with a damp dish towel; it will prevent the hot jars from breaking when they touch the cool surface. Immediately place the jars upright in the sink, then slowly fill it with cool tap water so it covers the jars. As the jars cool, you’ll hear a series of metallic pops and pings; that’s a vacuum forming in each jar. When the jars are cool to the touch, after 5 to 10 minutes, place them upright in a tub of ice, with ice to top off the jars, to cool the anisette as quickly as possible. Once contents of jars are well chilled, about 1 hour, remove the jars from the ice. Label and date the jars, then store upright in a cool, dark place.
Trendsetter and Rock & Roll Hall of Farmer Sammy Hagar, who turned the Cabo Wabo-beach vibe into an iconic lifestyle brandis transforming the Palms Casino Resort’s pool into a Red Rocker-inspiredisland getaway debuting Friday, May 17.
This summer, Sammy Hagar and Palms Casino Resort will introduce Sammy’s Island,a tropical pool getaway inspired by the music and Baja beach vibe of the Rock & Roll Hall of Famer, lifestyle trendsetter and spirits trailblazer. Featuring a vibrant blend of delicious food, refreshing cocktails made with Hagar’s signature spirits, and live music performances to make poolside days and nights come alive, Sammy’s Island will officially debut on Friday, May 17.
“Sammy’s Island is something I’ve dreamed about for years and the pool at Palms is the perfect location for it,” said Hagar, who has been instrumental in the design and overall setting of the Cabo-inspired oasis. “In addition to their Pearl Theater being one of my favorite places to play, the Palms has a gorgeous pool deck with multiple pools and a stage for live music, which is undergoing a total transformation into Sammy’s Island. I couldn’t be more grateful to the San Manuel Band of Mission Indians and the entire team at the Palms for making this dream a reality.”
The sun-filled oasis will feature an abundance of stylish cabanas and daybeds, four ultra-exclusive Red Rocker-themed cabanas, a stunning pool island designed for lounging in the sun, and a poolside restaurant. Each bar will offer a unique spirits experience, including a Tiki Bar serving tropical cocktails featuring Hagar’s premium Sammy’s Beach Bar Rum, a partnership with rock icon Rick Springfield, andSammy’s Beach Bar Cocktails canned cocktails. In addition, guests can enjoy the tequila-forward Tequileria offering flights of additive-free Santo Tequila and Santo Mezquila, a unique tequila/mezcal blend by Santo Spirits, Hagar’s top-shelf tequila brand in partnership with celebrity chef Guy Fieri.
Sunsoaked guests can indulge in poolside beverage service offering a wide selection of drinks, canned cocktails, beers such as Red Rocker Lager, and an assortment of specialty cocktails featuring Hagar’s top-shelf spirits such as the signature Maui-jito, crafted with Sammy’s Beach Bar Platinum rum, fresh lime juice, pineapple syrup, fresh mint leaves and topped with club soda and dehydrated pineapple; strawberry daiquiris made with Sammy’s Beach Bar Platinum rum and the Palm’s signature frozen strawberry mix; and refreshing frozen Cabo-rita featuring Santo Blanco tequila, Cointreau and fresh lime sour.
Jackfruit Salad @Patrick Gray
Sammy’s Island offers poolside bites delivered throughout the day with a wide selection of dining options including breakfast favorites such as the Baja Breakfast Burrito made with carne asada, scrambled eggs, fries, pepper jack cheese, pico de gallo and avocado in a flour tortilla and Egg Sandwich made with applewood bacon, cheddar cheese, over medium eggs and maple aioli, served on a brioche bun and with a Tajin fruit cup.
The menu will also feature shareable dishes such as Chicken Tinga Nachos featuring shredded chicken tinga, black beans, shredded cheese mix, jalapeño, cotija cheese, pico de gallo and house-made salsa; Chicken Wings, made with a chef’s dry rub and served with veggies and ranch or blue cheese and tossed in choice of buffalo, Vegas hot, or sweet chili sauce; and quesadillas featuring cheese mix, pico de gallo, lime crema, guacamole and salsa verde on a flour tortilla, or add a choice of protein such as carne, pork, chicken or Impossible Beef.
Red Rocker Mahi Tacos at Sammy’s Island @Patrick Gray
A variety of tacos, burgers and salads, bowls and wraps are also available such as the Veracruz Chopped Salad with lettuce blend, tomatoes, black beans, avocado, roasted corn, cheddar cheese, jicama, tortilla strips and creamy cilantro dressing; a vegan Thai Salad with shredded cabbage, romaine, bell peppers, carrots, red onion, mint, cilantro, peanuts, spicy peanut and coconut dressing with the option to add chicken or seared tuna; or a Poke Bowl with tuna, surimi, seasoned rice, nori, edamame, cucumber, O’s hot sauce, pickled onion and crispy shallots.
Rooted in the immortal spirit of rock ‘n’ roll, Sammy’s Island will host live poolside events throughout the summer featuring a variety of musical acts from headline performances to some of Vegas’ favorite local entertainers. On Saturday through Monday, the pool will feature top DJs spinning sets of music to keep the Sammy’s Island vibes going strong.
Seasonal Fruit Tower at Sammy’s Island. @Patrick Gray.
Since opening his flagship Cabo Wabo Cantina in 1990, Hagar has turned a lifelong passion for great food, music and spirits into a thriving and iconic lifestyle brand encompassing restaurants Cabo Wabo Beach Club in Huntington Beach, Cabo Wabo Cantina in Las Vegas and Sammy’s Beach Bar and Grills in Cleveland, Maui, Honolulu and Las Vegas airports, as well as a successful spirits portfolio featuring Sammy’s Beach Bar Rum, Sammy’s Beach Bar Cocktails, Santo Spirits and Red Rocker Brewing Co.
Sammy’s Island at Palms Pool, located at Palms Casino Resort at 4321 W. Flamingo Rd., will be open seven days a week from 10 a.m. to 6 p.m. More information will soon be available at https://www.palms.com/experiences/sammys-island.
The opening of Sammy’s Island is another highlight in the Rock & Roll Hall of Famer’s year which also includes him being honored with a star on the Hollywood Walk of Fame on Tuesday, April 30, and the highly-anticipated launch of his THE BEST OF ALL WORLDS” 2024 tour. Hagar will be joined by rock heavyweights and longtime bandmates Michael Anthony (bass, backing vocals), Jason Bonham (drums) and guitar virtuoso Joe Satriani. Collectively, they have played together in nearly every phase of Hagar’s career including Van Halen, Chickenfoot and The Circle so fans can expect a setlist that includes rock anthems such as “Finish What Ya Started,” “5150,” “Your Love is Driving Me Crazy,” “Best of Both Worlds,” “Poundcake,” “Sexy Little Thing,” “One Way To Rock,” “Right Now,” “Good Enough,” “Eagles Fly” and more.
Cabo-rita Cocktail with Santo Blanco Tequila at Sammy’s Island
⦁ 1 ounce Cabo Wabo tequila (blanco is my preference, but reposado works great, too) ⦁ 1⁄2 ounce Damiana liqueur (sub more orange liqueur if you can’t find this, but it won’t quite be the same) ⦁ 1⁄2 ounce orange liqueur (e.g. triple sec, Cointreau, etc) ⦁ 1⁄2 ounce fresh squeezed lime juice ⦁ splash blue Curaçao ⦁ ice ⦁ lime peel (garnish)
Method 1. Pour tequila, Damiana, orange liqueur, and lime juice in a shaker and fill with plenty of ice.
2. Shake until ice cold. (If using a stainless cocktail shaker, you should start to see frost on the exterior. Yeah, that cold.) 3. Pour into a chilled, salt rimmed Martini or Margarita glass. Those handblown ones from Mexico are perfect. 4. Drop lime peel into glass. 5. Pour a splash of blue Curaçao onto the drink (I suggest 1/2 – 1 teaspoon) and serve.
A ZESTY RIFF ON THEALL-TIME CLASSIC
The quintessential tequila concoction gets a snap of ginger for just the right balance of sassy and sweet. Meet your new go-to cocktail.
1 1/2 oz Santo Tequila Reposado
1 oz lime juice
1 oz ginger syrup
For the ginger syrup:
2/3 cup freshly peeled and sliced ginger
¾ cup sugar
¾ cup water
To make the margarita: Pour the ingredients into a shaker with ice. Shake well and pour all contents into a glass.
To make the ginger syrup: Combine the ingredients in a small saucepan and cook, stirring occasionally, on medium-low heat until simmering. Allow to cook for an additional 25 minutes on low heat. Strain the ginger out of the syrup and chill in a heat-proof container until cold.
NOTES The syrup recipe will produce enough to make several margaritas. Only fresh ginger will work for this recipe. We do not recommend dried, frozen, or preserved ginger.
About Sammy Hagar:
For more than four decades, Sammy Hagar has been recognized as one of the best and most accomplished lead singers and songwriters in rock music. From breaking into the industry with the seminal hard rock band Montrose, to his multi-platinum solo career, to his ride as the frontman of Van Halen, Chickenfoot and his latest best-selling supergroup, The Circle, Hagar has amassed 25 Platinum albums on sales surpassing 50 million worldwide. Along his journey, he has set the tone for some of the greatest rock anthems ever written with songs like “I Can’t Drive 55,” “Right Now,” and “Why Can’t This Be Love,” and earned the highest respect of the music industry with a Grammy Award and induction into the Rock and Roll Hall of Fame.
Since opening his flagship Cabo Wabo Cantina in 1990, he’s turned a lifelong passion for great food, music and spirits into a thriving and iconic lifestyle brand encompassing restaurants and spirits. He launched Cabo Wabo Tequila in 1996 and catapulted it into the #2 ultra-premium tequila brand in the United States, cementing his position as a spirits industry trailblazer. He sold Cabo Wabo Tequila in 2010 for what was then a record-setting nine-figure deal. He now owns an award-winning portfolio of top-shelf spirits and beer that embody that same spirit of Baja beach life and rock ‘n’ roll.
Sammy @Aaron Hagar
They include Sammy’s Beach Bar Rum, a partnership with rock icon Rick Springfield, Santo Spirits, a partnership with tastemaker Guy Fieri, Sammy’s Beach Bar Cocktails. and Red Rocker Brewing Co. Made in Puerto Rico, Sammy’s Beach Bar Rum was founded in 2012 and comes in three varieties: the newly enhanced Platinum Rum and Kola Spiced Rum as well as Red Head Rum. Santo Spirits was founded in 2017 and now offers Santo Tequila Añejo, Santo Tequila Blanco, Santo Tequila Reposado and Santo Tequila Blanco 110, as well as the innovative Mezquila – the world’s first tequila/mezcal blend. Sammy’s Beach Bar Rum steeps island flavor into Sammy’s Beach Bar Cocktails’ top-shelf sparkling rum cocktails, founded in 2021. The canned cocktails come in four playful twists on classic flavors: Tangerine Dream, Pineapple Splash, Island Pop and Cherry Kola Chill. A nod to Hagar’s Cabo roots, Red Rocker Brewing Co.’s inaugural release, Red Rocker Lager is a Mexican-style lager that is light, crisp and refreshing, with just a touch of sweetness.
Sammy is #1 NYT bestselling author, a dedicated philanthropist, donating millions back to local communities through his private non-profit Hagar Family Foundation, and the first Honorary Ambassador to Los Cabos, an honor he was bestowed in 2022 in recognition of his longtime investment in the people and economy of Mexico. Visit RedRocker.com for more information.
About Palms Casino Resort:
Palms Casino Resort is making history as the first resort in Las Vegas fully owned and operated by a Native American Tribe. Palms Casino Resort features two distinct towers with 766 hotel rooms and suites, a diverse mix of bars, restaurants, live entertainment venues, and immersive lifestyle experiences across a 95,000-square-foot reimagined casino. Offering free valet and self-parking, the resort also includes over 190,000 square feet of meeting, convention, and event space; the Pearl, a 2,500-seat theater; an expansive pool, The Spa & Salon at Palms; a wedding chapel; the Brenden Theatre 14-screen cinema and nearly 600 units at Palms Place condominiums.
Palms is located just west of the center of the Las Vegas Strip off I-15 on Flamingo Road. Palms Casino Resort is owned by The San Manuel Gaming and Hospitality Authority (“SMGHA”) an affiliate of the San Manuel Band of Mission Indians. For more information visit http://www.palms.com/ or the Palms Press Room. Follow Palms on social media at Facebook, Twitter, Instagram.
Whether you like apple and cinnamon or something nutty and chocolatey, award-winning George Dickel Bourbon is the ideal base for any cocktail. Craft up The Roosevelt or The Buckeye Manhattan cocktails the next time you’re craving a seasonal sip.
BUCKEYE MANHATTAN
1.5 oz Dickel Bourbon
0.75 oz Peanut-infused Sweet Vermouth (see recipe below)
2 Dashes of Cocoa Bitters
Stir ingredients over ice in a mixing glass and strain into a rocks glass over large format ice; garnish with a cherry and a buckeye
*To prepare infusion: Pour 8 oz of sweet vermouth into a jar, add 0.25 cup of crushed raw peanuts. Stir well for one full minute. Place in the refrigerator and allow to sit for 24 hours. Remove from the refrigerator and pour vermouth through a coffee filter-lined strainer. Bottle and store in the refrigerator.
ROOSEVELT
1.5 oz Dickel Bourbon
0.25 oz Apple Cinnamon Ginger Maple Syrup (see recipe below)
1 Dash Aromatic Bitters
3 Dashes Red Gentian Bitters
Absinthe (for rinsing glass)
Stir all ingredients and pour into an absinthe rinsed small rocks glass; garnish with an apple chip.
*Apple Cinnamon Ginger Syrup
250ml Apple Juice
2 Sticks Cinnamon
2 Thumbs Ginger, Chopped
250g Sugar
125g Maple Syrup
Mix all ingredients minus the sugar and maple syrup, bring to a boil and simmer covered for 10 min.; strain and add remaining ingredients.
Looking for a convenient way to enjoy George Dickel without sacrificing quality? Winner of the Chairman’s Trophy at the Ultimate Spirits Challenge, the Social Hour Harvest Whiskey Sour is made with 13-year-old George Dickel Whiskey, Honeycrisp apples, maple, Meyer lemon, cinnamon, and cardamom. Uncarbonated and 20% ABV, the Harvest Whiskey Sour is a luxurious, slow-sipping cocktail that can be served hot or over ice.
Garnish Suggestions: Apple slices, rosemary sprig, toasted marshmallows.
Now as fall changes the landscape into a kaleidoscope of jewel colors, it’s time to move on from the drinks of summer and enjoy cocktails made with Merlet’s premium liqueurs including their award-winning pear, apricot and triple sec which recently gold medals at the International Spirits Challenge in London.
Combine all the ingredients in a shaker with ice and strain into the glass. Shake vigorously for proper chill and dilution. Strain into a chilled coupette cocktail glass. Add a lemon zest for garnish.
Serafin
By Tony Conigliaro
½ oz Merlet Crème de Poire William, Pear Liqueur
2 oz White Tequila
1 oz Freshly Squeezed Lime Juice
½ oz Simple Syrup
Ginger Beer to top
Pour all ingredients in tumbler glass filled with ice, top with ginger beer. Stir for few seconds. Garnish with a lime wedge.
