My baby just turned twenty-one. What better way to celebrate than a road trip Las Vegas. I’ve never been to the strip so the prospect of tagging along with a bevy of twenty-somethings seemed irresistible. The trek from Palm Springs to Nevada was indeed an excursion. Once you pull on to the 15 after Barstow don’t count on a gas station, bathroom or fountain drink until Baker, California. Don’t blink as you pass the world’s largest thermometer because before you know it the next pit stop is the rollercoaster at the state line. Then it’s back into Death Valley before Sin City emerges on the horizon.
Parched our full car pulled into the endless valet line at the Bellagio. We trotted up to the 22nd floor for a quick costume change and made our way over to STK at the Cosmopolitan for a spectacular dinner of foie gras, truffles and fillets. In their bar we finally got to wet our whistles and legally toast the birthday girl. Happily I had one of the best martinis of my life. Here’s my rendition of their cucumber stiletto.
First things first- fresh cucumber juice. Slice one English cucumber.
Finely chop in a food processor.
Gather the chopped cucumber into a double layer of cheesecloth and squeeze the juice out.
Twist the top of the cheesecloth to tighten even further until all the liquid is expelled.
Reserve the juice and discard the cloth and pulp. Refrigerate.
For the simple syrup- combine ¼ cup sugar with ¼ water.
Heat over medium heat stirring occasionally until the sugar is completely dissolved.
Cool then refrigerate.
This high end beverage calls for Grey Goose Citon and St. Germain, a liquer made from elderberry flowers.
Place the mint and lime juice in cocktail shaker filled with crushed ice. Muddle the mint leaves by shaking vigorously.
Add the vodka, St. Germaine, cucumber juice, and simple syrup. Shake well.
Strain and pour into two chilled martini glasses. Garnish with thin slices of cucumber. Some things that happen in Vegas shouldn’t stay in Vegas. Cheers!