At Seahorse Lounge, Fruit-Infused Bubbly Goes POP
Mimosas and Bellinis are mere child’s play when it comes to champagne cocktail construction. Eddie Perales has elevated the art of champagne concoctions, creating a collection of unique sippers for the Seahorse Lounge at Caesars Palace. Perales uses everything from watermelon syrup and agave nectar to muddled blueberries in his quest to up the taste quotient of these Moët & Chandon Impérial signature drinks.
“I wanted to create a destination where people can come and enjoy champagne with a whole portfolio of flavors,” says Perales, director of beverage for Caesars Palace. “The effervescence of the bubbles adds a sparkle and takes the cocktail to a whole other level. You add a little nectar or syrup and it makes that cocktail pop.”