When it comes to what he loves about his job, it’s all about ideation and fruition for Daniel Marohnic, property mixologist for Aria and Vdara.

“Menu development doesn’t do it justice—it’s really about the creative process of trying to figure out what’s next, challenging yourself to show what’s next and see that come to life,” Marohnic says. “It’s really cool when you get to watch people enjoy the results.”

The Illinois native first starting working with spirits as a bartender in 1998 in Atlanta, and quickly discovered a love for the industry. His career eventually brought him to Las Vegas in 2002, and by 2008 he was running one of downtown’s most-talked about speakeasies. That’s also where other industry folks noticed Marohnic’s knack for creating impressive craft cocktails and cocktail menus. That reputation afforded him the opportunity to swim in a bigger pond, a whole property filled with bars and restaurants—he joined Aria in May.

“Honestly, if you’re going to do beverage development, cocktail programs, beer programs, there’s no place where you could touch more people,” Marohnic says about Aria. Since he joined the property, he’s worked with nearly every venue, helping them refresh and renew cocktail programs.

Marohnic wants people to know it’s not only about the cocktails, though. “It’s hospitality first, always. We listen to our guests and we try and find a way to test their limits but play within those lines. We want them to experience something new yet familiar.”

Photo: Christopher DeVargas

Bon Vivant

One of the bar programs that Marohnic has worked closely with since joining Aria is Bardot Brasserie. to complement the restaurant and bar’s French identity in food, drink and design, Marohnic created cocktails that captured Bardot’s character. The Bon Vivant is “about enjoying the finer things in life, especially cocktails and cuisine,” he says. “The taste of the cocktail is elegant and refined.” The Bon Vivant is a mix of Plymouth gin, Cap Corse quinquina, Dolin Blanc vermouth and a dash of orange bitters; it’s garnished with a lemon peel. –KM