Smoking the cocktail in a bag with the tea released the aroma – hibiscus and berry… Aroma is equally as important in creating a cocktail as the flavour profile, the spirit you choose, the colour it comes out, because it’s part of the experience of enjoying a cocktail. You can’t stop smelling it as you drink, you’re always bringing in aromas and interpreting them.
– Craig Schoettler, Executive Director of Beverage and Corporate Mixologist at MGM Resorts International
An unwavering gaze lingers, legs wind up and paws pounce. A tricky foe unravels and rolls away. The purity of play, the joy of being carefree.