Last week I attended the Summer Cocktail Class that the restaurants of The Venetian and The Palazzo offered to an intimate group of media types, in the posh and private Paiza Club, located on The Venetian’s 36th floor.

Now, when it comes to cocktails, I know what I like.  Usually, a very chilled shot of Tequila AVIÓN, served straight-up, with a salted lime.  It’s simple.  It’s easy.  It goes down particularly smoothly.  This is a big part of the reason that AVIÓN is the Official Spirit of ShulmanSays.com.

But every now and again, it’s nice to venture outside of your comfort zone, so I put on my big boy pants, headed over to The Venetian, and got ready to flex my liver, for you, my dear readers.  And it proved to be pretty educational.  It also got me rather buzzed.

Upon entering the gorgeous Paiza Club, I was handed a copper cup containing a Frozen Moscow Mule (as it will be served at the property’s new poolside venue, The Aquatic Club).  It was light, refreshing, and a new twist on a classic fave, that’s bound to be hugely popular, poolside, whence the mercury rises.

From here, we attended “classes” at stations set-up for each of the venues.  First Period found me at Yardbird Southern Table & Bar’s station, where the bartender demonstrated how to make their Watermelon Sling.  Far lighter than I’d expected it to be, this drink is made with freshly pressed watermelon juice and white whiskey (which is distilled from corn).  Apparently this makes it much less potent than it’d be with brown whiskey; and combined with light sipping, I dodged getting bombed.  So, here’s to white whiskey!

Second Period was a preview of Chica, that’s opening this summer, and their F.W. Margarita.  Using a blanco tequila (I recommend AVIÓN, obvs), this spicy number features Fresno chili syrup, orange bitters, and cilantro – so it’s full of vim and vigor; and guaranteed to put a hitch in your giddy-up.

Third Period was a highlight of the program, both because of the crazy prep-work that goes into making the G&T Magnifique!, at Morels Steakhouse & Bistro; but also because it tastes so damned good.  And I’ve never even cared for gin, in the slightest; so here’s to Morels; and more importantly, to their bar program.  I love that they whip-up their own proprietary blends of Tailor Made Tonic, seasonally.  This season’s contains such ingredients as lemongrass, bergamot, ginger, and gentian root, and makes the cocktail what it is; as do the custom ice cubes, infused with juniper berries, grapefruit rind, and thyme.  Details, people!  They make all the difference.

The Delmonico Steakhouse station was where Fourth Period found me, and there I was introduced to the flavorful world of the cleverly named Country Thyme Lemonade.  This zesty cocktail mixes bourbon with ginger liqueur and egg whites.  I also learned a trick from our mixologist...  When using a cocktail shaker, “Shake it like you’re waking it up, not rocking it to sleep.”  I like that.  Around this point, it should be noted, I started feeling my buzz coming on.

Rounding-out the course schedule, was Fifth Period, at the station for Buddy V’s Ristorante, where we were instructed on the finer points of making the Melon Blossom.  With Melon-infused vodka, elderflower cordial, orange-cello, mixed with muddled mint and cucumber; the Melon Blossom is aromatic, fruity, and full-bodied.

And just when I thought the recess bell had been rung, we all got called into Detention.  Of course, it was supervised by one of the fabulous mixologists from The Dorsey, and she proceeded to deftly demonstrate what goes into their Leaving Tijuana shot.  Of course, this was right around the time that my body began to tell me that if I stayed for any more of these drinks, I’d have to hit-up my hosts for a room.  So, I slung my man-purse over my shoulder, kissed Alyssa Anderson and Claudine Grant goodnight, received my parting gift, and headed home.

Summer Cocktail Class
The Venetian | The Palazzo
Click HERE for info

Get into it!
#VenetianVegas

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