The highly anticipated opening of Salute under acclaimed Chef Luciano Sautto is slated to open next month at the newly renovated Red Rock Resort in Sumerlin (Las Vegas). Born and raised in Napoli, Sautto seeks to infuse Salute’s inaugural menu with his heritage. You’ll notice in the cocktails below the very intentional inclusion of Italian spirits such as Prosecco, Camapari, Cocchi di Torino, and Strega – a liqueur from Campania that derives its yellow color from the presence of saffron in its recipe!
Cheers!
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Salute’s Bellini
1 ½ oz. White Peach Puree
¼ oz. Simple Syrup
3 ½ oz. Prosecco (Add after shake)
Build: Add all ingredients into mixing tin, except for Sparkling Wine! Add ice and lightly shake. Now add 3 ½ oz. Prosecco into mixing tin, and then strain into champagne flute.
Glass: Flute
Garnish: Skewered Sliced Peaches
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Negroni
1 oz. Plymouth Gin
1 oz. Campari
1 oz. Cocchi di Torino Vermouth
Build: Add all ingredients into mixing glass. Add ice and stir for 20 seconds.
Now strain into rocks glass, over fresh ice.
Glass: Etched Rocks
Garnish: Orange Peel
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Campania Sour
2 Dashes Lavender Bitters
1 ½ oz. 50 Bleu Vodka
½ oz. Liquor Strega
¾ oz. Fresh Lemon Juice
½ oz. Fresh Lime juice
¾ oz. Egg Whites
½ oz. Simple Syrup
Build: Add all ingredients into mixing tin, dry shake without ice.
Then add ice and shake vigorously. Then double strain with tea strainer, into martini coupe.
Glass: Martini Coupe
Garnish: Skewered Lemon Peel, Orange Marigold
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