Cabana Bar at the Bellagio offers a cool poolside respite from the desert heat, but you won’t find any frozen Margarita machines churning neon-green slush here. Beverage specialist Tony Abou-Ganim’s mixing mise en place includes only the freshest ingredients—spearmint leaves, fresh berries, hand-squeezed juices and passion fruit coulis. These contribute to a jackpot of original drinks like the Wild Berry Mojito, the Raspberry Fizz and a Sour Cherry Caipirinha. He’s even secured slick, pool-safe plasticware – cool to the eye, if not the touch.
This review appears in the print edition of the February 2008 issue. Like what you just read? Subscribe now.
This story appears in the print issue of February 2008.
Like what you read? Subscribe today.