Issue link: https://digital.copcomm.com/i/118688
THE MESSAGE Reinventing the Palms PHOTO: MONIQUE FARAH O ver a decade ago, Palms Casino Resort set the standard for nightlife in Las Vegas. Eleven years later and with an investment exceeding $50 million, the resort has now been put back on the map, and found the favor of a whole new crowd. Now less focused on the slew of partying young 20-somethings, the Palms has opened three very different ingredient-driven bars, bringing a whole new sensory experience to Sin City. Set in the center of the casino, Social, a whiskeycentric bar, has taken this classic American spirit and given it a whole new twist. Featuring over 30 unique labels, and an incredibly entertaining and knowledgeable staff, Social has created the perfect sipping environment. Signature stand-out: The Social Misfit— Bulleit Rye, Disaronno Amaretto, Nagomi White Peach and fresh lemon juice, served in a signature Social flask that the guest can take with them. It's just a few steps from Social to the sultry red, candelabra-lit mixology lounge Scarlet. Shots are served s'more-style or with a carbonated candy chaser and the seasonal list of infused spirits includes banana bread–infused tequila. Another short walk leads to the explosion of energy and visual stimulation of Heraea. This not-so-classic American restaurant and sports lounge with a feminine flair. The Thessela cocktail, made with fresh watermelon, sage and lime juice blended into Lillet Blanc and Prosecco—coupled with enough sports games to soothe any fantasy fanatic—gives Heraea a little bit of something for everyone. —Monique Farah Social is one of three new bars in Las Vegas's newly renovated Palms Casino Resort. Kentucky Mix L ead mixologist at Chicago's The Aviary Charles Joly (middle) joined his Kentucky colleagues at a USBG fundraiser in Louisville. Joly is photographed with Josh Durr (left), founder of Hawthorne Beverage, and Adam Breitenstein, bartender at Silver Dollar. The new USBG Kentucky chapter specializes in educating bartenders. This February event demonstrated the versatility of several products for making punches, including Four Roses Bourbon, Pierre Ferrand Ambre and Fidencio Mezcal. ─Fred Minnick 18 / the tasting panel / april 2013