Author: admin

On a recent trip to Las Vegas, I was served a Pina Colada liquid nitrogen cocktail out of a double-walled nitrogen-safe bowl. The next night, at Sage, I was served pink lemonade with a dash of egg white in an antique absinthe balancier, a late 19th-century bar tool used to distribute sugared water between glasses (the mixologist had found the balanciers at an antique dealer in Germany). Now, full disclosure: I was being hosted by MGM, and the occasion was their annual food and wine festival. So my bar experience may have been a somewhat elevated one. But the fact remains that on the Las Vegas Strip, the most competitive and least-...