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Sweet! Rhumbar presents Pink Sugar Mondays on the patio

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Two dollars from each sale of Rhumbar’s Pink Sugar cocktail will go to Susan G. Komen for the Cure through the end of 2009.

The Mirage has become a mighty neighborly place! When Revolution Lounge needed some love, Light Group came on board to assume control of the promotions. Now, to support their neighbor Jet, Rhumbar will launch Pink Sugar Mondays on July 13. An 8 p.m.-Jet time pre-party for the club's Monday industry night, the early-evening party will feature DJ Ernan on the newly expanded outdoor patio, which has more than doubled to 2,600 square feet and opened to the public over July 4th weekend.

This expansion means that 200 more guests will be able to enjoy Monday’s Pink Sugar private launch party, which, partnered with Leblon Cachaça as the first annual Celebrate Pink party, has already confirmed celebrity attendees including Megan Hauserman (VH1’s Megan Wants a Millionaire), Holly Madison (Peepshow), Playboy Playmate Laura Croft and America’s Got Talent contenders, the Alizma triplets. All proceeds from the opening night’s raffle will be donated to the Southern Nevada Affiliate of Susan G. Komen for the Cure.

While not a ladies night per se, each week, Rhumbar—usually a pristine white marble sanctuary for rum and cigars—will be bathed in a riot of pink lighting and décor in continued support of breast cancer research. And isn’t that a cause both men and women can get behind?

The Cocktail: Until the end of 2009, Rhumbar will donate $2 from each sale of the signature Pink Sugar cocktail to Susan G. Komen for the Cure

Pink Sugar - Rhumbar, The Mirage, $14

Ingredients (yield: 390 oz. or enough for the whooole party):

4 liters Leblon Cachaça

1 750 ml bottle Lillet Blanc

2 oz. Acqua Perfecta Framboise

32 oz. simple syrup

32 oz. fresh lemon juice

128 oz. Simply Pure Apple Juice

32 oz. water

10 large dashes Fee Bro’s Whiskey Aged Bitters

4 pints ripe Driscoll raspberries

6 oz. roughly-torn, fresh basil

Method:

Gently muddle raspberries and basil in a large container, mashing all the raspberries thoroughly. Add the remaining ingredients, stir well, and refrigerate overnight. To serve, add 5 oz. of the punch to a highball glass, over ice, and top with Rhumbar’s house-made Acai Espuma and one raspberry.

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