The Tasting Panel magazine

March 2018

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Page 26 of 112

26  /  the tasting panel  /  march 2018 SIN CITY Sips E ven if you've never met Andrew Pollard in person, chances are you've sipped on some of his work in Las Vegas and throughout the Valley at some point. The Phoenix, Arizona, native recently transitioned to his new position as Assistant Director of Beverage Development for Wynn Resorts after spending six years creating 80–100 cocktail menus annually as a Beverage Development Specialist for Breakthru Beverage Nevada. With Wynn and Encore's 27 bars now within his purview, it goes without saying that Pollard's responsibilities are extensive. First on his hit list was a much-needed update to the long-standing Signature Sips menu, which allows guests to order nine house cocktails at any bar throughout both properties. Two of the earliest menu changes came with the addition of the Le Rêve cocktail (with Lillet Rosé, Giffard Crème Pamplemousse Rose liqueur, Aperol Aperitivo, and Champagne) and the house Gin and Tonic in January and February, respectively. "As rudimentary as it may seem, a number of variables come into play when making a great Gin and Tonic: the establishment's gin selection, the quality of the tonic or lack thereof, and the freshness of the citrus and the glassware, just to name a few," Pollard says. On the tonic front, Pollard collaborated with The House of Bombay and Bittercube to fashion a proprietary syrup recipe exuding notes of grapefruit, calamansi, ginger, birch, and peppermint. For the cocktail, the syrup is combined with Bombay Sapphire East Gin, fresh lime juice, and Mixwell Mojave Grapefruit Soda. "We feel our interpretation will expand the parameters of what our guests may think of a Gin and Tonic and, more importantly, appreciate it overall as a great gin cocktail," he adds. Xania V. Woodman has been writing and editing at the intersection of dining, beverage, and nightlife for 13 years. Find her at the bar (and sometimes even behind it), on the slopes, or on the go to her next travel destination. Follow her on Instagram at @SinCitizenX. Dream a Little Dream ANDREW POLLARD DEPARTS BREAKTHRU BEVERAGE NEVADA TO BECOME ASSISTANT DIRECTOR OF BEVERAGE DEVELOPMENT FOR WYNN RESORTS by Xania V. Woodman Andrew Pollard is the new Assistant Director of Beverage Development for Wynn Resorts in Las Vegas. PHOTO: JEFF GREEN Le Rêve Created by Andrew Pollard, Wynn Resorts ◗ 1½ oz. Lillet Rosé ◗ 1 oz. Giffard Crème Pamplemousse Rose liqueur ◗ ½ oz. Aperol Aperitivo liqueur ◗ ¼ oz. simple syrup ◗ ¾ oz. fresh lemon juice Fill: Perrier-Jouët Grand Brut Champagne Combine all ingredients (sans Champagne) in a mixing tin with ice, then cover, shake, and strain into a wine glass with fresh ice. Top with Champagne; garnish with a rose petal and strawberry caviar; and atomize with elderflower perfume. PHOTO COURTESY OF ANDREW POLLARD

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