What to Drink at Bar Zazu at Resorts World Las Vegas

To understand the cocktail menu at Bar Zazu located inside The District at Resorts World Las Vegas, you’ll first need to get to know the Ladies of Zazu: The Heathers, Scarlet, Isabella, Sophia and Genoveva. All of them are displayed on custom-designed digital artwork, which changes throughout the dining room and bar and lounge area.

Besides being a highlight of Bar Zazu’s interior design, the ladies are a significant part of the bar program led by Miklos Katona, director of beverage for Bar Zazu and its sister property Brezza, with Jake Bliven as the bar manager. “They definitely bring an energy, presence and ambiance to the space,” Bliven says. To stay in character with each persona, Bliven created a signature cocktail for each of the ladies.

“With The Heathers, they look like they’re indulging and eat well,” he says. “When I see the hog pictured with The Heathers, I think of charcuterie. I’m thinking what would you want to drink with that? A brown spirit stirred, old-fashioned style.”

For The Heathers drink, Bliven uses a base of rye whiskey with a touch of maple and Cardamaro. It also has a hint of Islay scotch for the smokiness and a dehydrated orange with cloves on top.

Moving on to the Scarlet, she is depicted with lots of roses. With all of the floral details, Bliven wanted to create this cocktail as a sour. “Everyone does whiskey sours. I was like ‘why not do a cognac sour?’”

The Scarlet cocktail comes together with Remy VSOP as a base with a little bit of Amaro Montenegro. “This type of amaro is a little lighter with more depth to it,” he says. On top of that, Bliven uses orange blossom and coriander to accentuate the citrus and finishes it off with fresh lemon, white peach and sage.

From The Heathers to the Scarlet, there’s plenty to love about the cocktail menu. Aside from the Ladies of Zazu drinks, you’ll also find sangrias, beers and Spanish wines. Pair your drink of choice with Bar Zazu’s European-style tapas menu curated by Executive Chef Nicole Brisson and Chef de Cuisine Arnold Corpuz.