Get to know some of Las Vegas’ top bartenders—and their amazing creations

Get to know some of the city’s top cocktail creators and then stop by their bars to try out their impressive (and delicious!) creations, like the ones featured here.

Derek Crow

Bar Zazu at Resorts World Las Vegas

Cocktail: Siren’s Song

Recipe: Hangar 1 Mandarin blossom orange vodka, Heering cherry liqueur, pineapple juice and syrup, Bénédictine, lemon juice, Contratto bitter, Fee Brothers aromatic bitters and garnished with mint sprig, cherry and dried lemon wheel

Name two other must-order cocktails at your bar.

Garnet (Brezza, located next door) and Night Rider.

What’s the most important lesson you’ve learned about bartending?

No matter how far you’ve come or how much you learn or accomplish, there’s never a reason to be pretentious behind the bar.

What’s your favorite classic cocktail?

A traditional gin gimlet.

What are some of your favorite ingredients to use in a cocktail?

I really enjoy utilizing dry vermouth and drier sherry in cocktails to help add a unique and unexpected balance.

What’s the best piece of advice you’ve ever got from a guest sitting at the bar?

The biggest piece of advice I received from a guest was them telling me that I could turn the creative side of what I enjoy doing here into a legitimate side hustle by starting my own LLC. This was an idea that sparked a new way for me to continue growing, not just at work but anywhere, and that it was up to me to see how far I wanted to take it. I always felt it, but it was this guest's advice that helped give me a nudge to take the leap. 

Where are some of your favorite places to drink in the city?

Esther’s Kitchen, The Golden Tiki, and all three bars inside the new DISCOSHOW at The Linq Hotel.

If you didn’t make cocktails, you’d be doing what for a career?

I would probably pursue another art form. All throughout high school, I was an art major and wanted to dive into commercial art and design. If I wasn’t making cocktails, I’d really like to see where that path could lead.

Your favorite cocktail to make at home?

At home, I enjoy the simple things. I make complex drinks all day. I appreciate them, but when it’s just my wife and I looking to relax and sip on a quick cold cocktail at home, we always turn to a Bee’s Knees. It’s different with every gin used as the base, and we usually have lemons around and an easy 1:1 honey syrup in the fridge. A quick measure, shake, and strain, and we’re off to the races. 

Tell our readers why they should come and try your cocktail.

This cocktail can appeal to many. It’s not just in the vein of the tiki theme. Yes, it fits the bill, but it’s also a delicious, sweet, and tart vodka cocktail. This could open doors for a lot of people in that it’s a very different type of vodka drink. It can spark someone’s interest in the world of more complex cocktails in general. It can even nudge someone into trying a tiki cocktail. Or for someone like myself, who doesn’t gravitate to vodka cocktails, it gives them a reason to revisit the category and enjoy something that’s a little outside of the box. 

Daniel Ponsky

The Cabinet of Curiosities and The Lock at Horseshoe Las Vegas

Cocktail: Soft Kiss Goodnight

Recipe: Empress 1908 gin, elderflower liqueur, Madagascar vanilla liqueur, lemon, simple syrup, egg white and edible glitter 

Name two other must-order cocktails at your bar.

Room with a View (should be served on a ski slope with a cigar) and Strawberry Whip (lavender and strawberry with a smooth creamy finish … ’nuff said).

What’s the most important lesson you’ve learned about bartending?

Don’t anticipate the business. Prepare to be busy and not slow. Set yourself up for success and you’ll never fail. 

What’s your favorite classic cocktail?

A true Old-Fashioned served on a large cube with extra bitters.

What are some of your favorite ingredients to use in a cocktail?

I really enjoy playing with depth and complexity so bitters and various styles of amaro truly play into my palate.

What’s the best piece of advice you’ve ever got from a guest sitting at the bar?

A man who thinks they know everything has learned nothing along the way. 

Where are some of your favorite places to drink in the city?

Hands down, Herbs and Rye and The Golden Tiki represents some of the best cocktails that Vegas has to offer. 

If you didn’t make cocktails, you’d be doing what for a career?

Stand-up comedy. Twenty years later and I still crave that stage. It’s like therapy but cheaper. 

Your favorite cocktail to make at home?

Shot of Jameson backed with a Guinness.

Tell our readers why they should come and try your cocktail.

For those who have an adventurous sweet tooth, this cocktail will absolutely satiate that desire with a subtle burst of floral edges and a smooth, well-rounded finish.  

Yelena Anter

Velvet Bar at Westgate Las Vegas

Cocktail: Martini Royale

Recipe: Bluecoat American dry gin, Polugar classic rye, house-made vermouth blend, house-made brine blend, Chareau aloe liqueur, drops of The Bitter Truth olive bitters, CO2 charge and garnished with 24-karat gold ossetra caviar and a keepsake poem (written by Anter)

Name two other must-order cocktails at your bar.

Apple A Day and The King. 

What’s the most important lesson you’ve learned about bartending? 

The most important lesson I’ve learned about bartending is that people don’t come to the bar just for a cocktail—they come for an experience. … Over the years, I’ve come to realize that a good cocktail is a conversation starter, but a great experience is what keeps them coming back. So, the most important lesson? It’s that bartending is about connection, about making people feel seen and valued—one drink, one story, one experience at a time.

What’s your favorite classic cocktail?

Negroni and Old-Fashioned. 

What are some of your favorite ingredients to use in a cocktail?

When it comes to my favorite ingredients in a cocktail, I like to search out artisanal, small-batch, and unexpected elements—the kind that make your palate go “hmm.” … But as much as I love the adventure of unique ingredients, I also believe in the almost mystical power of the simplest ones. Take water, for example. It’s the unsung hero of mixology—the way it dilutes a cocktail just enough to soften the edges and open up the flavors, or how a splash of sparkling water can make everything dance on the tongue. … And then there’s salt. I dare say it belongs in almost every cocktail. Salt has this uncanny ability to balance flavors, to make the sweet a little sweeter, the bitter more intriguing, the sour just tart enough.

What’s the best piece of advice you’ve ever got from a guest sitting at the bar?

The best piece of advice I’ve ever gotten from a guest sitting at the bar was simple yet profound: “It doesn’t matter what your favorite drink is; it matters what I need tonight.” At first, I smiled, thinking it was just a playful nudge to get a drink in their hand faster. But over time, that advice settled deeper, becoming a cornerstone of how I approach bartending. It doesn’t matter if I’ve spent weeks perfecting a smoked Old Fashioned if what the guest truly needs is something light and familiar, like a Vodka Soda, to ease into their evening. It’s not about showing off complex flavors, techniques, or my favorite ingredients; it’s about listening—really listening—to what the guest is looking for in that moment.

What are some of your favorite places to drink in the city?

… I’m a huge fan of Mariena Boarini at Wynn and Encore. Her creations are nothing short of magical. … I also have to mention Palette, a new restaurant in downtown Las Vegas. It’s one of those places where you walk in and immediately feel at home.

If you didn’t make cocktails, you’d be doing what for a career?

If I didn’t make cocktails, I’m pretty sure I’d still find myself in the world of hospitality—it’s where my heart is. There’s something incredibly fulfilling about creating moments that make people feel seen, welcomed, and inspired, whether it’s through a perfectly balanced drink or a thoughtfully crafted experience.

Your favorite cocktail to make at home?

… I guess my favorite cocktail to make at home is either a wild experiment that probably involves setting something on fire—or a perfectly stirred Old-Fashioned that feels like catching up with an old friend. It all depends on the night and how adventurous I’m feeling.

Tell our readers why they should come and try your cocktail.

… Honestly, it’s not just a drink—it’s a little adventure in a glass. I’m talking about flavors that make you pause, raise an eyebrow, and go, “Wait, what is that?” It’s the kind of cocktail that starts a conversation and keeps you guessing with every sip…. I’ve handpicked each ingredient to play a part in the story—some familiar, some a little wild, but all chosen to surprise and delight.

Tim Weigel

Vegas Vickie’s at Circa Resort & Casino

Cocktail: S’morus Taurus

Recipe: Johnnie Walker Black Label, Diplomático Reserva Exclusiva rum, salt, toasted marshmallow syrup, cocoa powder, chocolate and tobacco bitters, salt, cinnamon and honey graham cereal milk.

Name two other must-order cocktails at your bar.

Dealers choice: Our bartenders are highly skilled to create a custom cocktail based on the guest’s preferences and create a memorable experience and anyone of the top 10 classics. … The bar team and I labored over nailing down the recipes for classics like the margarita, mojito, Old Fashioned and I knew these had to be good in order for our guests to trust and validate us making something more obscure like our specialties.  

What’s the most important lesson you’ve learned about bartending?

To be nice to people. … You never know what everyone is going through in their personal lives, so just try to be empathetic and treat others in a courteous manner. It goes a long way!

What’s your favorite classic cocktail?

Wow, that is a difficult question because there are so many good classics, but if I had to choose one I would say the El Presidente. Rum gets a bad rap these days because sugar is the boogeyman in terms of nutrition, and unfortunately, rum gets lumped into this misunderstanding. So, rum has a soft spot in my heart. The El Presidente breaks the mold of traditional rum cocktails, which are mostly tiki-based or sours. You don't see many stirred and boozy rum cocktails, but this one nails it!

What’s the best piece of advice you’ve ever got from a guest sitting at the bar?

I always have guests asking me where I am from. I used to reluctantly say North Dakota because I felt not so good about answering, like I wasn't from a cool place like New York City or L.A. But I had a guest tell me, "Never forget where you come from and own it!" So now I let my NoDak accent fly and let that small-town hospitality shine through!

Where are some of your favorite places to drink in the city?

Silver Stamp, such a great concept, and I love beer. The Golden Tiki, it checks all the boxes for a great tiki establishment, and it brings a smile to my face to see the ever-delightful Adam Rains.

If you didn’t make cocktails, you’d be doing what for a career?

Well, if I didn't have poor eyesight as a kid, I would have been a pilot. Preferably a fighter pilot because I was inspired by the movie Top Gun.

Your favorite cocktail to make at home?

I am kind of a lazy guy at home, so the last thing I want to do is make cocktails, so a nice glass of rye whiskey or mezcal neat usually does the trick.  For a cocktail, I will make an Old Pal.

Tell our readers why they should come and try your cocktail.

It is an indulgent experience, and it goes against the grain mainly because it is an unapologetic, sweet, decadent little number. Some people are so consumed with health nowadays, and it carries over into their night out when they should be enjoying themselves. They should just go against their proclivities, ya know—live a little!

Ameena Finnerty

Oddwood at AREA15

Cocktail: Sun Kissed

Recipe: Hennessy V.S cognac, amaretto, fresh lime juice, pineapple juice and honey with a creamy foam top infused with strawberry and raspberry flavors. 

Name two other must-order cocktails at your bar.

Two must-try cocktails are Yoshi’s Paradise and Loro Rojo, which are perfect for mezcal lovers.

What’s the most important lesson you’ve learned about bartending?

Regardless of where I’ve worked—is that bartending is an art, and confidence is key. From the energy you bring to the atmosphere to the creativity behind each cocktail, your passion and knowledge will always shine through. Never stop learning—both behind the bar and in life.

What’s your favorite classic cocktail?

Gold Rush—a simple yet bold combination of bourbon, lemon and honey. I’m a fan of dark spirits with a bit of a bite, balanced by smooth, comforting flavors.

What are some of your favorite ingredients to use in a cocktail?

My favorite cocktail ingredients vary depending on my mood. I love incorporating spice, especially by freshly muddling ingredients such as serrano peppers which pair beautifully with fresh fruits to create a balanced yet bold flavor. When I’m not in the mood for spice, I lean toward rich and creamy elements, from coconut to white chocolate—truly the best of both worlds.

What’s the best piece of advice you’ve ever got from a guest sitting at the bar?

One of the best pieces of advice I’ve ever received from a customer ties back to confidence: don’t be afraid, even when you fail. Mistakes are just opportunities to learn and contribute to the growth of the person I envision myself becoming.

Where are some of your favorite places to drink in the city?

On The Record at Park MGM, Atomic Liquors, Swan Dive and J Karaoke.

If you didn’t make cocktails, you’d be doing what for a career?

I would do something centered around helping and teaching others to embrace their true selves—whether through dance, music or even self-expression in fashion.

Your favorite cocktail to make at home?

When it comes to making drinks at home, I keep it simple. My go-to is a michelada, which I prefer with a wheat ale.

Tell our readers why they should come and try your cocktail.

For the past three years, Oddwood at AREA15 has been my home—a place where I’ve had the freedom to be myself while creating unique experiences for others. It’s been incredibly rewarding to welcome guests who come in with curiosity and introduce them to something out of the ordinary. Having people try my cocktails allows them to step outside their comfort zones and explore new flavors in a way that feels exciting, yet approachable.

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