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
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This story appears in the print issue of February 2008.
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