Service with a smile at Bar 46
By Kiko Miyasato
Adrianna Vazquez
She doesn’t nearly look old enough, but Adrianna Vazquez has been bartending for 12 years. Raised in Albuquerque, N.M., she started slinging drinks in her hometown but had her sights set on Las Vegas. “I love to make drinks. I love the energy of being behind the bar, meeting new people,” she said. So she moved to Sin City and joined Golden Nugget about six years ago, starting out at Gold Diggers. In June, she helped open the Nugget’s newest watering hole, Bar 46.
The casino floor bar is known for its nearly 20 creative specialty drinks that call for ingredients such as basil, tomatoes, edible flowers, maple syrup and smoked ice cubes. Bar 46 also offers a patio right on Fremont Street and gaming tables. “People really like the front-row action of Fremont Street people-watching,” Vazquez said.
And as a bartender at the high-traffic bar, Vazquez “deals with every type of personality out there.” But the self-proclaimed people-person loves it. “I’ve learned a lot just talking to people while I bartend … you’re like a counselor sometimes … you learn about different countries and cultures. You get into some really good conversations.” Ever the quintessential bartender, Vazquez said, “You leave your problems and attitude at the door when you come to work. People are here to have a good time; if you’re moping, then people are not going to sit at your bar. Bartending is something that I love to do. That’s why I’ve been doing it for so long.”
Blossoms & Herbs
One of the most popular specialty drinks at Bar 46 (’46 was the year the Golden Nugget was built) is Blossoms & Herbs. It follows the bar’s mantra of offering creative cocktails by blending spirits with an array of unique ingredients. The Blossoms & Herbs is mixed with Square One Botanical vodka, Hangar One Mandarin Blossom vodka, Patrón Citronge orange liqueur, brewed chamomile citrus tea, fresh lemon juice, agave nectar and garnished with an edible flower.
