Las Vegas Weekly

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Things are getting pretty fresh over at the Renaissance Hotel’s Envy Lounge. Newly-named Bar Chef Christian Oldan is settling into his new role quite nicely and is making freshness the first order of business.

Envy is just one of Vegas’ many bars and lounges leaving behind premixed, canned and bottled fruit juices. Even fresh juice made in batches can oxidize over the course of a day or night, creating a less-than-potable beverage. To paraphrase from Vegas mixologist Armando Rosario’s mantra, for his all-fresh program, Oldan (also a six-time World Flair Bartending Tandem Championship winner) “kept it fresh, kept it simple.”

Says Oldan, “You don’t need to make a cocktail with many exotic ingredients to make it taste good. Sophisticated techniques and unusual ingredients will only get you so far when making a cocktail. The truth is that cocktail lovers enjoy being able to savor the flavors of fresh fruit in their drinks.”

The Cantonese

By Christian Oldan, Envy Lounge, Renaissance Hotel, $10

Ingredients:

1.25 oz. Domaine de Canton Ginger Liqueur

1 oz. Absolut Vodka

1.5 oz. fresh strawberry juice

.5 oz. fresh lemon juice

.5 oz. simple syrup

Method:

Combine ingredients in a mixing glass, add ice, shake well, and strain into a chilled cocktail glass. Garnish with one half of a fresh strawberry.