One thing we unfortunately didn’t get to do was to meet the Bellagio’s “beverage specialist” while were in Vegas. We had a nice chat with our waitress, who was a fellow New Orleanian, and she told us that given our interest in cocktails we should definitely meet Tony Abou-Ganim. He creates all the specialty cocktails for the hotel’s bars, and she said he enjoys talking to fellow enthusiasts. Alas, time and group inertia and tiredness intervened, so we didn’t get back over there when he was on the premises.

By sheer coincidence, the very day I got back I saw him on Food Network’s “Molto Mario” (one of my very favorite shows), eating Mario’s food but more importantly, making him a cocktail.

From his appearance on the show I learned that not only does he create cocktails for the bars, but for the hotel’s elegant restaurants as well. He created this one for Picasso, one of the five-star dining establishments within the fabulous Bellagio, and named it after its chef, the renowned Spanish chef Julián Serrano. It’s a very nice aperitivo, and I bet it’d be spectacular with blood oranges.

THE SERRANO COCKTAIL
(Created by Tony Abou-Ganim)

1-1/4 ounces vodka.
5/8 ounce Limoncello.
5/8 ounce Campari.
1-1/2 ounces freshly squeezed orange juice.

Mix the ingredients over cracked ice in a cocktail shaker,
then strain into a chilled cocktail glass. Garnish with a
spiral twist of lime.

Back, by special request. (Thanks, Chris.) It’s been a while since I’ve posted anything on this subject.

I read a book on aperitifs recently and found some excellent recipes for pastis cocktails. I’m a big pastis fan — the anise-flavored spirits such as Herbsaint, Ricard, Pernod, et al. — and it’s a great way to sit back, prime your taste buds for your meal, and basically feel civilized.

There’s still ritual involved with it, left over from the days of the absintheurs, which I also enjoy. (If you have any, you could of course use absinthe as well.) The narrow, heavy-bottomed glass, the pitcher of cold water, the slotted spoon and sugar cube if it needs sugar, the pouring, the clouding-up … it’s fun. They say that pastis epitomizes the south of France, and Provence in particular. I could say that a pastis drink immediately transports me back there … um, ‘cept I’ve never been. Yet.

The excellent book Aperitif, by Georgeanne Brennan, has introduced me to three variations on classic pastis which she learned about from neighbors while living in Provence. They all have an ounce of pastis and 4 – 5 ounces of cold water in common, but are all flavored with different sweetened syrups — almond, grenadine and mint. This produces vibrant colors in these drinks as well, and their names, particularly “The Tomato” and “The Parrot”, refer to their color rather than anything having to do with their flavor. (I’m not sure I’d want a parrot-flavored cocktail anyway.) My favorite so far is La Mauresque, although I have yet to try Le Perroquet.

These are all very common in Provence, so if you ever go there you can order these at the village café and sound like you know what you’re talking about, instead of sounding like a dumb foreigner.

La Mauresque
Pour one ounce of pastis into the glass, followed by 1 tablespoon of orgeat syrup (you can substitute almond syrup), then pour in about 4 ounces of cold water, and an ice cube or two if you like. Stir and serve.

La Tomate
Pour one ounce of pastis into the glass, followed by 1 tablespoon of grenadine, then pour in about 4 ounces of cold water, and an ice cube or two if you like. Stir and serve.

Le Perroquet
Pour one ounce of pastis into the glass, followed by 1 tablespoon of green mint syrup, then pour in about 4 ounces of cold water, and an ice cube or two if you like. Stir and serve.