Border Grill’s Raspberry Chipotle Margarita is all about the shrub
Wed, Jan 16, 2013 (10 a.m.)
Border Grill’s Raspberry Chipotle Margarita includes a shrub, a syrup made of fruit, sugar and vinegar.
Mona Shield Payne
Margaritas aren’t just for summer, and a shrub isn’t just a well-trimmed bush lining suburban driveways. Take the Raspberry Chipotle Margarita ($12) at Border Grill by General Manager Chris Mazza. Smoky earth tones melt into sweet raspberry and citrus layers for a palate-alluring effect that is nothing short of pure mastery.
Mazza’s trick to reaching such depth is the shrub, a syrup that in its simplest form is a combination of fruit, sugar and vinegar. The word “shrub” is derived from Arabic for “a drink,” and its rich history dates back to the Romans. Shrubs were popular among colonial-era sailors who carried vitamin C-rich shrubs to prevent scurvy. Today, they’re being revived from NYC to LA as the new cool kid on the mixologist block. Word.
Raspberry Chipotle Margarita
1 ¼ oz. blanco tequila
½ oz. raspberry chipotle shrub (directions below)
2 ¼ oz. margarita mix (directions below) mescal
Method: Add tequila, shrub and margarita mix to shaker with ice. Shake. Rinse inside of glass with mescal. Strain ingredients over fresh ice.
Raspberry Chipotle Shrub
3 cups sugar
2 cups red wine vinegar
2 cups fresh raspberries
2 dried chipotles
Method: Combine red wine vinegar, fresh raspberries, sugar and dried chipotles in a pot and bring to boil. Reduce the mixture as you would a simple syrup.
Equal parts fresh lime juice and water
Half as much agave nectar
Method: Combine fresh lime juice, agave nectar and water.
Mandalay Bay Resort & Casino
Mandalay Bay Resort & Casino is a unique destination resort set on 120 lush acres on the Las Vegas Strip. The resort offers three distinct hotel experiences: Mandalay Bay, a AAA Four Diamond award-winning hotel, with 3,211 luxurious rooms and suites reflecting a modern tropical ambiance; Four Seasons Hotel, a AAA Five Diamond hotel-within-a-hotel, offering 424 rooms and suites; and the stand-alone all-suite THEhotel which will be redesigned and rebranded Delano Las Vegas in late 2013.
Mandalay Bay boasts an 11-acre tropical pool paradise, featuring real sand, a wave pool and the only climate-controlled, poolside gaming in the city.
Other property highlights include world-class entertainment at the 12,000-seat Mandalay Bay Events Center, award-winning dining by celebrity chefs and restaurateurs, Shark Reef Aquarium and the 1.7-million-square-foot Mandalay Bay Convention Center.
Mandalay Bay’s offerings also include BATHHOUSE Spa, House of Blues Concert Hall and restaurant, and The Shoppes at Mandalay Place, a collection of unique boutiques and restaurants.
In 2013, Mandalay Bay will become home to a resident Cirque du Soleil production based on the music and choreography of the King of Pop, Michael Jackson.
3950 S. Las Vegas Blvd.
Overlooking the Mandalay Bay's lazy river, Border Grill is as convenient as restaurants come, offering poolside-to-go, outdoor seating and an indoor area and a modern Mexican menu created by Chefs Mary Sue Milliken and Susan Feniger, Bravo's "Top Chef Masters" and Food Network’s "Too Hot Tamales." Lunch begins at 11 a.m. every day and dinner begins at 4 p.m. each day.
The restaurant also offers, along with a regular lunch, a Border Brunch every Saturday and Sunday from 10 a.m. to 3 p.m., and, in addition to the regular menu, a Meatless Monday option with a meat-free two-course lunch or three-course dinner each Monday for a special price.
Border Grill is included in the book “Eating Las Vegas 2013: The 50 Essential Restaurants.”
3950 S. Las Vegas Boulevard