Armando Rosario

Armando Rosario

Mr. Armando Rosario has specialized in the development of innovative cocktail creations for more than two decades. Several of his signature cocktails have appeared in trade magazines around the country. Mr. Rosario has worked in such respected establishments as Le Cirque 2000 in New York, Princess Cruise Lines, and Wynn Las Vegas. As a Master Mixologist for Southern Wine and Spirits of Nevada, Mr. Rosario is constantly promoting the resurgence of classic cocktails and the professional bartender’s image. He also works together with the on-premise spirits team on special promotional events and educational seminars, as well as creating exciting new cocktails for the Las Vegas market.

Mr. Rosario shares his professional knowledge and talented creativity promoting suppliers’ new brands and developing cocktails for Nevada’s finest drinking establishments.

Armando Rosario

Master Mixologist
Beverage Specialist & Spirits Educator

Negroni by Armando Rosario

3/4 oz gin
3/4 oz Campari
3/4 oz sweet vermouth

Method: Build on the rocks
Garnish: Orange Slice

Americano by Armando Rosario

1 oz Campari
1 oz sweet vermouth
1 oz club soda

Method: Build on ice in rocks glass
Garnish: Orange Slice

Bellini by Armando Rosario

1 oz white peach puree
4 oz Prosecco

Method: Build in a champagne glass

Aviation by Armando Rosario

1 1/2 oz gin
1/2 oz maraschino liqueur
1 oz fresh lemon juice

Method: Shake all ingredients with ice and strain into a cocktail glass
Garnish: Cherry

Caipirinha by Armando Rosario

1 1/2 oz sugar cane rum
1 oz rock candy syrup
Whole lime cut in pieces

Method: Place the lime and Rock Candy in mixing glass
Muddle to extract the juice.
Add ice and rum, shake and pour (do not strain) into a rocks glass

Daiquiri by Armando Rosario

2 oz light rum
1 oz fresh lime juice
1 oz rock candy

Shake and Strain, served straight up
Garnish with a Lime wheel

Mai Tai by Armando Rosario

1 oz dark rum
1 oz rum
1/2 oz orange curacau
1/2 oz orgeat syrup
1/2 oz rock candy syrup
1 oz fresh lime juice

Method: Shake all ingredients and strain over crushed ice
In double old fashion glass

Garnish: Fresh Mint top and slice of Pineapple

Mojito by Armando Rosario

2 oz 10 sugar cane light rum
1 oz fresh squeezed lime juice
1 oz rock candy syrup
4 - 8 mint leaves (no stems)
Splash of club soda

Method: Muddle the fresh mint, lime juice and syrup in shaker
Add ice, rum and club soda. Stir and pour into a highball glass
Garnish: Sprig of Mint and Sugarcane Stick

Pisco Sour by Armando Rosario

2 oz Peruvian pisco
1 oz fresh lime juice
1 oz rock candy syrup
1/2 oz (pasteurized) egg white

Method: Shake vigorously for 10 seconds, strain into champagne type glass
Add 3 drops Angostura Bitters
Garnish: Lime Wheel