Page 95 - Las Vegas Golf & Leisure Magazine Spring 2020

CULINARY & MIXOLOGY

some recipes. Or, you might select the Mule is prepared with Absolut
from a variety of gelatos, sorbets, and Mandrin Vodka, Fernet Branca, pas-
a vegan citrus panna cotta prepared sion fruit, lime, and ginger beer.
with fresh grapefruit and orange seg-
ments, plus almond milk soy yogurt The friend who introduced us to
Italian custard. Allegro likes to dine there every time
she visits from Los Angeles. Since
If you are just stopping by for a liba- there are ample selections of clas-
tion, they have a crowd-friendly bar sics and updated picks, it’s possible to
area and a wine list with selections enjoy new choices every time. We had
from all over the world. A German walked by the place several times, but
Schloss Reinhartshausen offers a lit- had never visited. Sometimes it takes
tle sweetness. From California, a Daou a recommendation from an out-of-
Vineyards cabernet sauvignon is fine towner to spur you on.
by itself or as an accompaniment for a
heavier meat dish.

Specialty cocktails include the Allegro
Allegro Spritz, a collection of Aperol, Wynn Hotel, 3131 Las Vegas Blvd. S
Ramazzotti Rosato, Giffard rhubarb, 702-770-2040
and Prosecco. An Italian version of www.wynnlasvegas.com.

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www.lasvegasgolfandleisure.com SPRING 2020 LAS VEGAS GOLF & LEISURE 93