EDITOR’S NOTE: This story was updated on December 19, 2024, to reflect the correct spelling of Tony Abou-Ganim's name throughout. Desert Companion regrets the errors.
Few bartenders have a higher-proof reputation than The Modern Mixologist author Tony Abou-Ganim. After shaking up New York City and San Francisco, he arrived in Las Vegas some 25 years ago to “change what was the norm and introduce a thoughtful cocktail program” at the Bellagio. Since then, he’s written several books, made countless TV appearances, and worked on beverage programs in spots ranging from posh lounges to sports stadiums. He’s also returned to Vegas to finesse cocktail menus for Caesars Palace’s Lobby Bar and Libertine Social, among others, and found the TAG Global Spirits Awards, held here every fall. He talked to Desert Companion during a recent trip.
How has drinking in Las Vegas changed since you first came here?
When I arrived (1998), it was pretty much frozen drinks — Piña Coladas, Strawberry Daiquiris topped with a mountain of canned whipped cream, Frozen Margaritas with artificial mixes and cheap, mixto tequila. There was little attention paid to the quality of the drink, or the overall guest experience. Back in 1998, it was rare to see anyone using fresh juice. There was little to no focus on ice, glassware, education, menu development, mixology training, consistency — basically the foundational skills required to craft a well-made cocktail. From then to now, I have watched the craft evolve to a level I never imagined possible.
How has the perception of bartending as profession changed since you began?
I began bartending in 1980 at my cousin’s bar in Port Huron, Michigan. During this time, bartending was not looked at as a profession to aspire to as a career; it was more of a part-time gig, something you did while you were in college or while working towards an acting career. People would ask me what I did for a living, and I would tell them I was a bartender, and the very next question would always be, “Well what do you want to do for a living?” In this day and age, it’s really cool to be a bartender. Mixology is recognized as a well-respected profession and one that is truly embraced in Las Vegas.
Where do you like to drink when you’re in Las Vegas?
I am a huge Negroni lover, and I am always searching for the perfect Negroni! … Selfishly, I have to say that the barrel-aged Tony Negroni at Libertine Social is one of my favorite expressions in Las Vegas. Nectaly Mendoza was an early promoter of the Negroni and always made one of the best at Herbs & Rye. My dear friend Rudy, the wonderful bartender at Nora’s, makes one of my favorites. But perhaps my top version comes from Francesco Lafranconi at Carver Steak. Viva Negroni!