A few years ago, I Joined my bosses Darren Temple and Bernie Schraer and colleague Kristi Casey Sanders for a post-event dinner. When it came time to order drinks, it went something like this: two glasses of Pinot Noir, a Tito’s martini straight up with olives and an Amaretto Sour.

An Amaretto Sour? An “umbrella” drink?

Yes, I was in the mood for something sweet. Little did I know the grief I would get from my co-workers. “Might as well order a Shirley Temple,” said a certain someone to be mentioned later.

I responsibly enjoy a variety of drinks—Texas’ Shiner Bock beer being my favorite—but sometimes, I like “umbrella drinks.” There, I said it.

So, of course, when I happen to be with this group, I intentionally order an umbrella drink just to get the eye roll.

But now it’s payback time. I asked my friends at Caesars Entertainment to help me create the antithesis to my Shirley Temple. My goal: a concoction using just a bit of vodka in honor of that certain someone mentioned earlier, a beverage to be forever known as the “Darren Temple.”

We settled on three very different venues in Las Vegas for my mixology lesson—Carnaval Court adjacent to Harrah’s, Vanderpump Cocktail Garden at Caesars Palace and 3535 in The LINQ.

Before my journey, I touched base with Tracy Stuckrath, CSEP, CMM, CHC (MPI Carolinas Chapter), from Thrive! Meetings and Events, who helps industry professionals understand the nuances of the ever-changing food and beverage environment, about the growth of mixology in events.

“Mixology events are giving bar programs a nice refresh for events,” she said. “They are interactive, educational and provide a new kind of networking. Learning how to mix natural ingredients with spirits gives attendees the opportunity to learn a new skill and acquire new taste. Also, learning how to pair everything from beer to champagne with foods provides a new twist on food and beverage. It again provides new flavor profiles and some fun.”

Stuckrath said the new twist on mixology is alcohol-free beverages that teach attendees how to serve and be creative with zero-proof options for attendees other than water and sugary soda.

“I loved the few classes I took at Slow Food Terra Madre in 2018 that shared how to create ‘wild’ cocktails using fresh ingredients they had foraged themselves with local, regional spirits,” she said. “There are now sommeliers for wine, beer and spirits. Bring them in to teach about the beverages and how to pair and mix them.”

Stuckrath said the trend of low and no-alcohol drinks will continue in 2020.

“Consumers, especially younger ones, are drinking less,” she says. “Others are focusing on better quality and reducing their consumption.”

With that, I headed to my first stop and was joined by royalty—Tim “Flippy” Morris, a seven-time world champion flair bar-tender who works at Carnaval Court. Think the movie Cocktail, starring Tom Cruise. But Morris is the real deal. He’s as much an entertainer as he is a mixologist, a favorite of celebrities and groups utilizing the space for post-event networking.

“It’s all about creating in the moment,” said Morris, who has been with the Caesars Entertainment team for 20 years. “Sometimes I don’t even know what I’m going to do until something pops into my head. People are always asking for something new.”

He taught me a few of his tricks and, lucky for him, there were no spills. But then it was down to business and the Darren “Flippy” Temple was born.

Over at Vanderpump, the atmosphere is a bit more subdued, but that doesn’t keep Brandon Handy, the acting general manager, and bartender Johan Reynoso from getting into the spirit.

This venue has a new vibe that’s ideal for small groups wanting to network. It opened as Vanderpump Cocktail Garden about a year ago, taking over the space that formerly was Fizz Lounge, a champagne lounge and bar created by Elton John’s husband David Furnish. The venue was remodeled with an outdoor seating area added.

Reynoso was up to the task of creating a new drink in honor of Darren Temple, getting some tips from Handy for a drink we’ll call the Darren “Handy” Temple or Pear-ental Advisory.

From Vanderpump, I headed across the street to 3535 at The LINQ, which boasts of “35 custom-made infusions used to make the most unique cocktails,” such as the Pig New-ton (fig-infused Jack Daniels honey and ancho chili Makers Mark rimmed with bacon salt mix) or the Mint Oreo Martini. 3535 is a colorful spot with an LED vortex figure that spans from floor to ceiling.

But back to the business at hand. In comes Mike Munoz, another longtime Caesars Entertainment employee (32 years), who put a Philippine twist on the Darren Temple in honor of his native home, so we’ll call this one the Dar-ren “Philippine” Temple.

A sip of each ended my mixology experiment. So Darren, I’ve got the next round and we’ll raise umbrellas together.

Carnaval Court’s Darren
“Flippy” Temple
1 ounce Raspberry vodka
1 ounce Lemon vodka
Mix of sour and 7UP with a splash of cranberry
Add fruit (lemon, cherry) and an umbrella

Vanderpump’s Darren “Handy” Temple or Pear-ental Advisory
2 ounces Grey Goose Pear vodka
Quarter of simple syrup
Quarter of Amaretto
Half ounce of lemon juice
Half ounce of egg white or aquafaba

3535’s Darren “Philippine” Temple
1 ounce CIROC peach
Half ounce Peach schnapps
1 ounce sweet and sour mix
Splash of 7UP
Fruit