The Venetian and Palazzo
Pama liqueur and fresh lemon juice are topped with Prosecco and garnished with pomegranate seeds, $12 at all resort bars through the end of the Winter in Venice celebration Jan. 6.
Candy Cane and Toasted Marshmallow
The Candy Cane has peppermint schnapps, Creme de Noya, Sierra Mist and a splash of cranberry, the Toasted Marshmallow Smirnoff Marshmallow Fluff, Irish cream liqueur and whipped cream, $5 each at casino bars.
This seasonal treat combines Jameson Irish Whiskey, sweet vermouth, gingersnap liqueur, holiday simple syrup, allspice and Angostura bitters, $9.50.
Poire Chaude, or Hot Pear
Payard Patisserie & Bistro, Caesars Palace
The specialty wine cocktail is made with Ecco Domani moscato and pear cider with a cayenne-pepper-and-black-sea-salt rim and a pear slice and edible flower garnish, $11.
The classy cocktail is made with Damrak's gin, lemon, simple syrup and Champagne, served in a flute with a lemon garnish, $9.
If you have suggestions for On the Menu, please contact Heidi Knapp Rinella at Hrinella@reviewjournal.com, or 383-0474.