The view is still stunning, the ambiance warm and exotic, but the cocktails at Foundation Room have gotten a bit of a face-lift in recent months. The lounge, which crowns Mandalay Bay, now serves an extensive list of libations broken into four categories: martinis, classics with a twist, specialty shots and staff creations.
While there are plenty of worthy sippers here—the potent Beverly Hills Iced Tea ($14), a solid off-menu Moscow Mule ($15)—my gaze settled on the staff creations list and the Glazed Pear Martini ($15), the credit for which goes to one Anne Davis.
Bartender Davis’ cocktail is a blend of Grey Goose La Poire, Midori, butterscotch schnapps and sour mix that’s heavy on the vodka and light on just about everything else. Made according to Davis’ specs, the drink is surprisingly delicate and fresh, lighter than you might expect and not at all cloying. Give it a shot at home, or head to the Foundation Room and let Davis mix you one up right.
The Glazed Pear Martini
2.5 oz. Grey Goose La Poire
Splash of Midori
Splash of butterscotch schnapps
.5 oz. sour mix
Method: Combine first four ingredients in a shaker over ice. Shake vigorously and strain into a martini glass with a sugared rim. Garnish with a twist of lemon.