Seven Crazy-Good Cocktails From Payard at Caesars
When you think of Payard Patisserie & Bistro at Caesars Palace, mind-blowing cocktails might not be the first things that come to mind.
You might think about the world-renowned chocolates and pastries, or the consistently winning dining options (at some of the most reasonable fine dining prices in Las Vegas, by the way). That’s fair.
But thanks to Payard’s manager and resident mixologist, Sam Berkley, the restaurant recently introduced a signature cocktail menu guaranteed to make your brain implode. In the best possible way.
Payard’s liquor license only covers beer, wine and sparkling wine (like Champagne, but less capitalized), so Berkley has concocted drinks that are wine and champagne-based.
Some are twists on classics, and some are complete originals, but every single one will make your taste buds feel like they’ve hit a Megabucks progressive.
Payard’s Tournevis (The Screwdriver), above, for example, has house-made citrus blend tea infused Pinot noir, Orangina, lemon juice, candied orange syrup and a garnish of a flamed orange peel. Who would even think to flame an orange peel? Sam Berkley, for one.
The White Violet (above) has Sauvignon Blanc, violet syrup and muddled basil, and it’s garnished with Payard’s lavender honey, basil and an edible flower. Yes, edible. It’s like Willy Wonka’s factory, but for grown-ups. And at Payard’s, people aren’t disappearing all the time. Moving on.
All of the signature cocktails have fancy French names (Poire Chaude, Tournevis, Mojito Rouge), but this blog tends to mangle French, so we’re sticking with the English names, thanks.
We’re not entirely sure how, but the flavor combinations just fall together perfectly for an unforgettable oenophile experience. Yes, it took us 10 minutes to find another way to say “wine lover.” Even with a thesaurus.
The French Press boasts Pinot noir, Payard Passionfruit and Black Passion teas, steeped in a French press, along with raspberry syrup, truffle salt, and a garnish of raspberry and an edible flower. No, we didn’t memorize these things. They’re on the cocktail menu, which you can find online here.
Every cocktail this blog sampled held a surprise (the things we endure for you!), from the edible flowers to the exotic ingredients we’ve never heard of (lavender honey?) and the little touches (sugar cane garnish?). We’re happy to report there wasn’t a single cocktail fail in the bunch.
If Restaurant Manager Sam Berkley’s name sounds familiar, it might be because he’s the son of Nevada Congresswoman Shelley Berkley, but he didn’t bring it up, so we didn’t pry further. It’s probably best not to mix politics and alcoholic beverages, anyway.
Make sure to drop by Payard Bistro at Caesars Palace for these tasty new temptations.
Oh, and this blog isn’t liable if your brain actually implodes. It’s just one of those risks you take in Las Vegas.