Issue link: https://digital.copcomm.com/i/391612
october 2014 / the tasting panel / 109 opportunities, which led to Schaefer opening Rum Bar at the Mirage. She was also working the competition circuit and scored a big break when she came in second for Bombay Sapphire and GQ magazine's nationwide "Most Inspired Bartender" competition. The Cosmopolitan of Las Vegas called, offering her the chance to join a small team to spearhead the cocktail program for the brand new four-billion-dollar casino, where she worked with her mentor Bobby Gleason, one of the first ABSOLUT Ambassador who eventually recommended her when the Las Vegas ambassador gig was up for grabs. "The key part of this job is whatever I've learned in my life—whether about ABSOLUT or the liquor business in general, the most important thing for me is to pass along information and to educate, which is how you grow," says Schaefer. "I get to pass forward all my experiences. Knowledge is power. The more I can share, the more I am giving back to the bartending industry." Home is where the heart is: Spending most of her personal time at The Home Depot, Kristen devotes those precious hours to fixing up her new house! The Copper Blossom Featured on the menu at Hakkasan Las Vegas at MGM Grand Hotel & Casino, this refreshing libation pays hom- age to ABSOLUT ELYX, as the name reflects the vodka's copper-distilled process. ◗ 1½ oz. ABSOLUT ELYX ◗ ¾ oz. Pavan Liqueur de France ◗ ½ oz. Aperol ◗ ½ oz. passion fruit syrup ◗ ½ oz. white balsamic glaze ◗ Muddled lime and mint ◗ Squeeze lime and add mint into a Boston Shaker, muddle. Begin to add ELYX, Pavan, Aperol, passion fruit syrup and a dash of white balsamic glaze to the mixture. Shake and strain over five square ice cubes. Add three blackberries for garnish. Pink Patina Featured on the menu at Wynn Las Vegas. Combining ELYX with the strawberry-black pepper–infused Maurin Blanc vermouth amplifies the white peach tones. The lime adds acidity to balance out the drink, with the foam adding a final layer of silkiness. ◗ 1 ½ oz. ABSOLUT ELYX ◗ 1 oz. strawberry-black pepper– infused Maurin Blanc ◗ ½ oz. lime juice ◗ ½ oz. simple syrup ◗ Combine all ingredients in a shaker with ice. Strain into a flute glass, top with foam and garnish with red fruit and lemon zest.