Adam Rains Interview

We interview Adam Rains of Las Vegas Cocktail Weekly about the Vegas cocktail scene, “Farm to Glass” and we get to learn how to make La Voga!

La Voga
1 1/2 templeton rye
1/3 Campari
1/3 hibiscus simple
4 dashes Fee Bros Aztec Chocolate Bitters
2 bags/1 cup water/ 1 cup sugar let it steep for at least 30 minutes
1/2 Blood Orange (for approx. 5 oz juice yield)

Hibiscus simple syrup recipe
steep 2 bags of Hibiscus tea for 30 mins in 1 cup of water
add 1 cup of water and stir until sugar is dissolved

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