Bringing back old-school sophistication to cocktails
By Debbie Hall
Just down the street from the Mob Museum is the Mob Bar, downtown Las Vegas’ newest metropolitan center. The Mob Bar is one of Las Vegas’ most sophisticated lounges and is reminiscent of a supper club of the Roaring ‘20s. Along with traditional libations, specialty cocktails are created by bartenders—don’t call them mixologists—Alverrie Pinto and Vince McCarty who have a desire to take ideas and turn them into drinks.
“It is all about the product, making it fun and how you present it,” McCarty said. “Also, my big thing is service. When you walk into this bar, I want to make you feel like I am your best friend and we’ve always known each other.” McCarty explained that is not because the bar pays homage to a different time but that the management “wants me to have fun and be myself. I like that and people appreciate that.”
McCarty gets his inspiration from Pinto and experiments with different creations. What makes this different from other establishments is that both Pinto and McCarty know the reason why they are creating the drink. A cocktail is never made just for the sake of mixing ingredients or trying something different.
“One night a couple of regulars came in and asked if I could create a sweet potato pie martini for them,” Pinto said. “I looked at them, and I was very hesitant but then the creative mind went into overdrive within minutes. I couldn’t perfect it since I didn’t have marshmallows at the bar, and I would have liked to include burnt marshmallows but I did create a sweet potato pie martini for them, which probably brings back fond memories.”
As for current trends, Pinto said, “Fernet-Branca (an Italian liqueur) is really hip in the cocktail world right. Now, the exact recipe of Fernet-Branca is a secret but the producers, Fratelli Branca Distillerie, do say that it contains 27 different herbs and spices taken from four continents. It is very herbaceous. When you breathe in the aroma, you get the cooling scent.”
The Mob Bar shared the recipes for The Spanish Nigroni and The Charleston.
1 ½ ounces Dos Maderas PX 5+5 Rum (10-year-old rum)
¾ ounces Carpano Antica (sweet vermouth)
¼ ounce Fernet-Branca liqueur
Juice of one half of a fresh lemon
¼ ounce Demerara syrup
Pour all ingredients into a shaker, stir, strain into a bucket glass and garnish with a burnt orange.
1 ½ ounces of Beefeater 24 gin
¾ ounces of St. Germaine elderflower liqueur
¼ ounce simple syrup
Juice of one half of a lemon
2 dashes of celery bits
Mix all ingredients into a shaker, shake and strain into a champagne flute and top with champagne. Garnish with a lemon peel.
Food is also offered with the menu created by the executive chef of sister restaurant Triple George Grill and includes items ranging in price from $5 to $10.
The Mob Bar
240 N. 3rd Street
Las Vegas, NV