Center Bar and Parlor Lounge Finally Debut at the Mirage

Way back in February 2014, Eater Vegas revealed plans for Center Bar to take over the former Lobby Bar, high-limits slot room and baccarat lounge at the Mirage. Now those dreams come alive and the plywood that has lurked since last February come down with the debut of Center Bar and Parlor Lounge, the former a casino bar and the latter a place for cocktails from Chicago mixologist Liz Pearce, who is consulting.

Named the best new mixologist by Food & Wine magazine, Pierce worked her way through the Aviary, Drawing Room, Gage and Drifter, which she opened in January. Her specialty? Surprising ingredients, unusual flavor pairings and a rare collection of boutique spirits.

Both venues feature a saison pale ale from CraftHaus Brewery in Henderson with notes of mangoes and Australian summer hops, a tribute to the resort’s tropical rainforest theme.

As the name implies, Center Bar sits in the middle of the resort decked out in ambers and oranges with hints of blue. Some of the specialty cocktails here include the Mirage Spritz made with Grey Goose vodka, Giffard Pamplemousse Liqueur, Chareau Aloe Vera Liqueur, lemon, pomegranate juice and Prosecco; the Baller Old Fashioned made with Angel’s Envy boutique bourbon, Tippleman’s Barrel-smoked Maple Cordial and Bittercube cherry bark vanilla bitters; and the Jack Rose made with Laird’s Bonded Apple Brandy, one of the first spirits ever produced in the United States, house-made pomegranate molasses and fresh lime.

Starting on Wednesday, guests can order the Typhoon served in a limited-edition tiki mug designed for $35.

The Parlor Lounge features a Steinway Grand Piano, dark paneled woods, burnished bronze, and accents of emerald. Some of the cocktails here include the Wise Guys are Rye’s Guys made with Woody Creek Rye, Cocchi Barolo Chinato fortified wine, Nux Alpina walnut liqueur, cold brew coffee, Bittercube orange bitters and garnished with a chocolate honey pop; The Layup with Aylesbury Duck vodka infused with green bell pepper, Chareau aloe vera liqueur and Skinos Mastiha, a Mediterranean spirit; the Skara Brae with its twist on the original Rob Roy cocktail created in 1894, made with Highland Park Dark Origins scotch, Gran Classico Amaro, Vedrenne Crème de Cacao, Grand Marnier, cardamom cream, nutmeg and garnished with a honey cluster; and the Hiker’s Delight with Averna Amaro, Kina I’Avion d’Or- an apertif wine with essences of quince, orange peel and cinchoa bark, Lustau Solera Reserva Sherry, lime, mint and garnished with a dried apple blossom.

Center Bar is open daily from 10 a.m. to 5 a.m. while Parlor Lounge remains open Tuesdays through Saturdays from 6 p.m. to 2 a.m.