Listen

News 88.9 KNPR
Classical 89.7 KCNV
'Jazz'

member station

Desert Companion

Mocktails: Rockin’ the mock

juyoung-2.jpg

Juyoung
Photography by Brent Holmes

Pouring a convivial spirit — without the spirits

When Juyoung Kang was a child, she desperately wanted to try Orangina. One problem: her mother wouldn’t let her have it. Despite Kang’s attempts to prove Orangina was booze-free, her mom stood firm. So Kang came up with a solution: Sprite and orange juice. It was sweet, fizzy, tart, and, in retrospect, the first of many drinks she’d mix.

Today Kang is the lead bartender at The Dorsey, a craft cocktail bar at the Venetian that specializes in seasonal drinks made with fresh juices. The bar has a couple of mocktails on its menu at any given time, and Kang helps dream them up: melon in summer, pomegranate or cranberry in fall. The Garden Party is a perennial favorite, a zingy green apple and cucumber juice, souped up with mint, lime, sugar, and soda. It’s poured over a hand-carved ice cube and garnished with thinly sliced apple, fanned out over the rim. “It’s about being inclusive and having something for everyone,” Kang says of their mocktail-friendly menu. Here’s the Garden Party recipe for when you want to take the party home.

Support comes from

Garden Party

Photo courtesy of The Venetian.

Garden Party from The Dorsey

2 oz fresh green apple juice

1 oz fresh cucumber juice

.5 oz fresh lime juice

.5 oz simple syrup

10 mint leaves

Combine all ingredients in a cocktail shaker. Add ice and shake. Add club soda and strain ingredients over fresh ice. Top off with club soda. Garnish with three to four half-moon slices of green apples, and serve in a Collins glass.

If you’ve enjoyed this read, wait until you get your hands on a bunch of these reads from contemporary voices mining the good stuff from Las Vegas — all laid out in a gorgeous design experience. Subscribe. It comes to your house. For real!