Fresh beat the heat cocktails now at Central Michel Richard at Caesars Palace

Central Michel Richard at Caesars Palace is pleased to introduce five new seasonal cocktails to its menu.

Whether guests situate themselves at Central’s expansive white onyx bar fronting the lobby of Caesars Palace, or a table outside on the restaurant’s lushly landscaped terrace to enjoy the sunshine and gentle breezes—these cocktails are sure to set a festive mood:

CAIPIRIHNA DE UVA – With lime wedges, Cachaça, muddled red grapes, basil leaves and honey simple syrup, this twist on the classic Brazilian cocktail is delicioso!

BUBBLEBERRY – Bring on the bubbly! Vodka, lemon juice, simple syrup, Domaine de Canton—the world’s first ultra-premium French ginger liqueur—and Champagne are mixed and finely strained into a Champagne flute before being finished off with a mint leaf roll.

LEMONADE SMASH – A blend of Gentleman Jack Tennessee whiskey, honey syrup (made with honey, hot water, Angostura bitters and cloves), fresh lemon—all capped by a splash of club soda.

SUMMER SANGRIA – This fresh summer concoction features lime, muddle strawberries and blueberries mixed with Moscato d'Asti wine, brandy and St. Germain Elderflower liqueur  garnished with fresh lemon and orange wedges.

GRANADIA SANGRIA – Another twist on the summer classic, this time with pomegranate vodka, St. Germain Elderflower liqueur, fresh lemon juice and simple syrup, all shaken and strained above an iced Bordeaux glass,all topped with ginger ale and floated with Luigi Bosca Malbec wine.

Central’s spring cocktails range in price from $10 to 14 and are available 24 hours per day.

The five new cocktails join current crowd pleasers: Blueberry Blitz which blends Stoli Blueberi Vodka with lemon juice, Champagne and simple syrup and the Strawberry Basil Mojito, a fusion of Bacardi Rum, basil club soda, lime juice and simple syrup.

Central’s wraparound, double-sided bar provides guests to the restaurant and the hotel an incomparable people-watching vantage point, while the outdoor terrace ranks among the top al fresco dining spots in the city. Brightly lighted with sunshine during the day and suffused with ambient, evocative lighting at night, Central’s atmosphere offers a lively backdrop for superb dining, round the clock. As for the menu, it reflects Richard’s signature American cuisine crafted with a French accent, notably excellent beef, lobster and crab burgers, fried and rotisserie chicken, succulent steaks and tantalizing desserts. Just like the menu and décor inside and out, the entire experience is unpretentious yet imaginative.

The 300-capacity restaurant is located in the area previously occupied by the Augustus Café, adjacent to Caesars Palace’s bustling registration lobby. This prime location at the Strip-facing main entrance of the hotel allows for guests to park in the hotel's main valet and go directly into the restaurant. Central is Caesars Palace's only location to be open 24 hours a day, seven days per week and is the world’s first restaurant to be helmed by a James Beard award-winning chef.

For more information on Central, go to www.CentralLV.com. Find Michel Richard on Facebook at www.Facebook.com/CentralLV or Twitter at www.Twitter.com/CentralLV (handle: @CentralLV).

ABOUT MICHEL RICHARD

Michel Richard is the internationally renowned and celebrated chef, credited with pioneering French/California cuisine before making his move to Washington, D.C., where Michel Richard Citronelle became his flagship restaurant. From there, he went on to open the original Central to rave reviews, eventually winning the James Beard Foundation Award for Best New Restaurant.  Recently, he welcomed Central Michel Richard at Caesars Palace, making it the first-ever restaurant helmed by a James Beard Award-winning chef to be open 24 hours a day. His empire expands in 2012 to include three new restaurants in Atlantic City, N.J. at Revel Casino: The O Bistro Wine and Bar and The Breakfast Room, as well as his third Central location. Richard's creativity can be seen in prestigious culinary publications including Food & Wine Magazine, Food Arts, Los Angeles Times, GAYOT.com and Bon Appétit to name a few in his illustrious career.  Chosen by the James Beard Foundation as Outstanding Chef 2007, Richard has also won the James Beard Foundation Award for Outstanding Wine Service at Citronelle the same year and his second book, “Happy in the Kitchen” published by Artisan, received a James Beard Nomination. 

ABOUT CAESARS PALACE

Reigning in the heart of the Las Vegas Strip, Caesars Palace is the world's best known resort-casino, celebrating the grandeur that was Rome in an 85-acre destination location that sets the standard for entertainment, dining and luxury. Ranking among the world's top luxury resorts Caesars Palace features 3,300 hotel guest rooms and suites, 23 diverse restaurants and cafes, five-acre Garden of the Gods pools and gardens, 50,000 square foot Qua Baths & Spa and 300,000 square feet of premium meeting and convention space. The 4,300-seat Colosseum sits just steps from celebrity chef restaurants and the acclaimed Forum Shops at Caesars and spotlights world class entertainers such as Celine Dion, Jerry Seinfeld, Rod Stewart, Elton John and Shania Twain (beginning December 2012).

Caesars Palace, along with all Caesars Entertainment Las Vegas resorts, including Planet Hollywood Resort & Casino, Paris Las Vegas, Flamingo Las Vegas, Harrah’s, Bally’s, Rio All-Suite Hotel & Casino, Imperial Palace and Bill’s Gamblin’ Hall & Saloon, proudly prohibit adding hidden resort fees to hotel guest room rates. Find Caesars Palace on Facebook and follow on Twitter.