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Ken Hall M ixologist Ken Hall began his career in the service industry over 20 years ago at the world-famous Pleasure Island at Walt Disney World in Orlando, Florida. It was here that Ken discovered his passion and undeniable knack for both flair bartending and expert mixology. Ken spent the following ten years competing professionally in flair bartending, winning six world championships and numerous other accolades. It was the recognition he gained through this experience that brought him to Las Vegas in 1997. That year, Ken was recruited to open the Voodoo Lounge on the 51st floor of the Rio Hotel & Casino, where he proved instrumental in creating the house specialty cocktail menu. When Voodoo opened its doors, Ken’s menu went unrivaled as the hottest collection of signature drinks in Las Vegas, helping catapult the lounge’s popularity to unprecedented heights. A decade later, Ken assisted in the open- ing of Noir Bar inside the Luxor, where he assumed the role of lead mixologist. Here, Ken mastered the art of creating cocktails on the spot, using his unrivaled expertise in spirits and flavors as well as his natural creativity to concoct some of the most impressive cocktails the city had ever seen. In 2009, Ken left Noir Bar and came to The Light Group, where he took over as the lead corporate Ken Hall. mixologist. In this role, Ken was tasked with creat- ing the specialty menus for two brand new venues inside ARIA Resort & Casino: The Deuce Lounge and The Gold Lounge. Additionally, Ken success- fully updated the signature drink lists for all of The Light Group’s existing properties, ensuring that The Light Group was on the cutting edge of mixol- ogy and was providing the most exciting product to its patrons across all its venues. THe “10” LIST Corporate Master Mixologist, The Light Group Each month, we take a peek at our subject’s Top Favorites—and Pet Peeves—as they relate to the hospitality industry. Ken’s Top Five Favorites 1 2 3 4 5 After 20 years in the service industry, I still love meeting new people every day. Licor 43. Second to none! Making a cocktail for someone and they respond with “That’s the best drink I have ever had!” The Milk & Honey cocktail experience. It changed the way I look at the world of cocktails. The bone-in-filet at Union Restaurant at ARIA in CityCenter, Las Vegas. Ken’s Five Pet Peeves 1 2 3 4 5 Bartenders who obviously don’t like bartending. Asking for extra ice and getting half a glass. Bartenders that feel the need to not only touch the rim of my glass, but the actual ice in the glass that I am going to drink! Using jiggers with bottles that have pour spouts. Teach your bartenders to free-pour accurately. Customers who can’t wait to get your attention by flagging you down and the moment you ask them what they need they turn their back to you and ask every- one else in their group what they need. Ask them first, then flag your bartender down! Favorite Signature Cocktail Recipe served at all Light Group locations Deuce-tini 2 oz. Patron Platinum Tequila 1 oz. St.-Germain elderflower liqueur 1½ oz. fresh lemon juice ½ oz. pasteurized egg whites Dash Fee Bros. grapefruit bitters Shake and strain into a ten-ounce Martini glass with a violet-sugared rim. Garnish with an edible purple orchid. 94 / the tasting panel / november 2010 PHOTO COURTESY OF THE LIGHT GROUP PHOTO COURTESY OF THE LIGHT GROUP Taking Inventory with. . .

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