Season of Cocktails

A Toast to You

At any time of year in Las Vegas there’s bound to be warm sunshine overhead and an opportunity for an expertly crafted cocktail in your hand. From sunny afternoons by the pool to socializing in our lounges and restaurants, our master mixologists create palate pleasing cocktails. Whether you’re in the mood for a refreshing Mojito or a complex Old Fashioned, all are excellent choices for saying cheers, so feel free to take, shake, and pour these recipes at home after your visit.


Aquatic Whip

The Aquatic Club

2 oz. Mount Gay Black
Barrel Rum
1 cup frozen pineapple chunks
¼ cup unsweetened coconut milk
½ frozen banana
1 teaspoon powdered sugar

Blend rum, pineapple, coconut milk, banana, and sugar in a blender and purée until smooth. Pour into a tall glass. Serve with a straw.

Frozen Moscow Mule

The Aquatic Club

1½ oz. Stoli Vodka
¼ oz. fresh lime juice
4 oz. Fever-Tree Ginger Beer
Lime wheel
Mint leaves

Combine vodka, lime juice, and ginger beer in a blender and purée until smooth. Pour into a copper mug and garnish with a lime wheel and mint leaves.

Ahumado Daiquiri


1½ oz. Diplomatico Planas Rum
¾ oz. simple syrup
½ oz. lime juice
3 pieces of smoked strawberry
Edible flower or fresh basil sprig

Blend rum, simple syrup, strawberries, lime juice, and ice. Pour into a coupe glass. Garnish with choice of an edible flower or fresh basil sprig (or both).

Seasonal Fix


2 oz. spirit of choice
¾ oz. simple syrup
¾ oz. lemon juice
Seasonal fresh fruit

Muddle and build your favorite fresh seasonal fruit with crushed ice in a rocks glass. Top with the spirit of your choice. Add more ice and garnish with slices of fruit.

Mojito For 2

The Dorsey

4 oz. Plantation 3 Stars
White Rum
1½ oz. simple syrup
2 limes, sliced
2 brown sugar cubes
Sprig of fresh mint

Muddle limes, sugar cubes, and mint leaves in a cocktail shaker. Add rum and simple syrup, then strain over fresh crushed ice in a tall glass. Garnish with fresh mint leaves.


SUGARCANE raw bar grill

1 oz. Ketel One Vodka
1 oz. rosé wine
½ oz. peach schnapps
½ oz. prickly pear purée
Crushed ice
Edible flower

Purée ingredients with ice in a blender until smooth, then pour into a coupe glass. Garnish with an edible flower.

Coco Piña


1 ½ oz. Bacardi Light Rum
1 oz. coconut milk
2 oz. pineapple juice
Whole coconut with top removed 
Pineapple leaves

Shake rum, coconut milk, and pineapple juice with crushed ice. Pour into coconut shell cup cradled in a Martini glass and serve with pineapple leaves for garnish.

Inca Trailblazer


2 oz. gin
4 oz. Inca Cola
Edible flower

Pour gin and cola over ice in a rocks glass. Top with an edible flower for a garnish.

Blended Hemingway Daiquiri

Delmonico Steakhouse

1½ oz. Bacardi Light Rum
1 oz. fresh lime juice
¾ oz. Luxardo Maraschino Liqueur
¾ oz. pink grapefruit juice
½ oz. simple syrup
Lime wheel

Blend spirits, juices, and simple syrup with crushed ice at high speed. Pour into a martini glass and garnish with lime wheel.

Conde Nast Traveler

Best Bars in Las Vegas: Rosina and The Dorsey

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