In the good old days, good bars/bartenders made their sour mix from scratch
with simple syrup (50/50 water/sugar) with real citrus juices strained
through a VERY fine mesh strainer. Also, before anyone was worried about
salmonella (remember Rocky's drink?), bartenders used a bit of raw egg white
to give the lovely foam you're refering to. The old-fashioned way is
usually the best way. I'm not surprised that a hotel as reputable as the
Bellagio would make a Collins the ":right" way.
> wrote in message
.. .
> Hi,
>
> I've been drinking vodka collins drinks for ages. This past weekend, I
> ordered one in the Bellagio Hitel and Casino in Las Vegas. It was really
> different (in a good way) and I'm trying to find out what was in it.
>
> It didn't appear to be carbonated. It had an orange slice in it and a
> very slight amount of some kind of "foam" on the surface. It had
> a slight orange and lime taste. It was the best vodka collins I've ever
> had.
>
> What do you suspect was in the drink?
>
> b.
>
>