WHITE WINTER

Contributed by Mauricio Santana

INGREDIENTS

2 parts Dewar’s 12-Year-Old Scotch Whisky

1/4 part bitter herbal liqueur

1/4 part Caribbean pineapple liqueur

3/4 part white vermouth

1 dash Angostura bitters

Preparation

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a rocks glass filled with a large ice cube. Garnish with a lemon twist.

Afternoon Waltz

Created by Tsunetaka Imada

INGREDIENTS

1 1/2 parts Walnut Oil Fat-Washed Dewar’s 12-Year-Old Scotch Whisky* 3 parts Strawberry Apple Water**

1/2 part maple syrup

1/3 part lemon juice

Ginger ale

Glass: Highball

Garnish: Dehydrated apple and cinnamon powder

Preparation

Add all ingredients, except the ginger ale, to a shaker and fill with ice. Shake, and strain into a Highball glass filled with fresh ice. Top with ginger ale and garnish with a piece of dehydrated apple and a dusting of cinnamon powder. *Walnut Oil

Fat-Washed Dewar’s 12-Year-Old Scotch Whisky: Combine 60ml of walnut oil and 750ml of Dewar’s 12-Year-Old Scotch Whisky in a container. Allow the mixture to sit for 30 minutes at room temperature. Then freeze the container for one day and strain through a paper towel into a clean bottle. **Strawberry

Apple Water: Add 400g Strawberry, 500g Apple, 2.25g of Pectinex Ultra SP-L. Preparation: Add all of the ingredients to a blender and blend for a minute. Let the concoction sit for 30-45 minutes and strain through a paper towel into a clean bottle.

LAST CALL CHILLIN’ WITH TODD ENGLISH

LAS VEGAS FOOD & WINE

Favorite Bar

The Pepper Club is very close to my heart. It’s named after my dog, Pepper, and it’s located in my namesake hotel, The English Hotel in Las Vegas.

Favorite Food

Pairing Wine Combo?

Wine and NYC hotdogs or Mexican tacos. Don’t ask Just try.

2022 CHEF OF THE YEAR, TODD ENGLISH, IS A FAMED RESTAURATEUR, INTERNATIONALLY ACCLAIMED CHEF, TELEVISION HOST, AND BEST-SELLING AUTHOR WITH A MULTIMILLIONDOLLAR HOSPITALITY EMPIRE. ACCOLADES INCLUDE, JAMES BEARD FOUNDATION AWARD FOR BEST CHEF IN THE NORTHEAST, NATION’S RESTAURANT NEWS TOP 50 TASTEMAKERS, BON APPETIT’S RESTAURATEUR OF THE YEAR, AND ONE OF PEOPLE MAGAZINE’S 50 MOST BEAUTIFUL PEOPLE.

DRINKS?

Sake, definitely. Or a Dry Martini.

Downtime

I like to sleep and think. I don’t really get a lot of actual downtime other than between flights. Regardless, my desire for perfection is always paramount. I feel like I’m never satisfied, always thinking of new ways to innovate, new projects, new recipes, or new ways to improve on things.