Ginger plays starring role in signature Aria cocktails
By Sabrina Chapman
Ginger: a bread man who invokes storybook nostalgia, an ingredient used in Asian cooking or a questionable term used for redheads. Regardless of the first recognition in your mind, after tasting the ginger cocktails at Aria, there is only one more thought: “I’ll have another.”
“People are now looking for more natural ingredients in their cocktails, just as they are in their food. Ginger has always been perceived to be a healthy ingredient,” said Michael Shetler, Aria’s director of beverage, commenting on the ingredient’s rise in popularity.
“Ginger works great in cocktails because it’s really versatile. It has earthy, spicy tones. (It) works great with citrus, especially lime juice, and with a lot of different base liquors, like rum, vodka and tequila. Ginger is a modifier that really heightens and brings flavors together.”
All right, now, let’s do this. First up, the Ginger Sour at Sage. This libation incorporates Rhum J.M. Gold, Domaine de Canton ginger liqueur, fresh Vietnamese ginger, egg whites and Angostura bitters. It’s the kind of drink that the bartender shakes, shakes and shakes some more until he’s red in the face a minute and a half later. The result is a billowing, cloudy appearance with aromatic hints of vanilla and butterscotch.
Aria’s Thai restaurant Lemongrass serves up the Ginger Peach, crafted with black tea-infused Absolut Apeach vodka, Domaine de Canton and shreds of fresh ginger. Spicy Thai cuisine meets its match with this tall, cool and refreshing cocktail. For a side of ginger that says, “Bring it!” sip on the Ginger Margarita at Jean Georges Steakhouse. Sauza Hornitos reposado tequila, Cointreau and tangy lime juice wash down a heat-kicking ginger-salt rim. Yes, Aria has redefined ginger.
Aria at CityCenter
For reservations, call 877.230.2742.