Beyond the Vine Takes Cocktails Seriously Byron Puck, president of Wolfgang Puck Fine Dining Group, is hosting an immersive culinary and cocktail experience at CUT Las Vegas on Wednesday, Nov. 18 at 6:00 p.m. The one-night-only event pairs the steakhouse with Handshake Speakeasy, the Mexico City bar ranked No. 6 on The World's 50 Best Bars 2025 list, and its co-owner and lead mixologist Eric van Beek. The collaboration is presented as part of Beyond the Vine, Puck's dining series that replaces wine pairings with cocktails developed in equal conversation with each dish. According to Puck, "I've been following what Eric and the team at Handshake have been doing for a while, and I really admire how they approach cocktails. They're constantly pushing boundaries, but everything they create is so thoughtful and intentional."

How the Concept Works Beyond the Vine reimagines the traditional wine-paired tasting menu by developing each cocktail and dish in tandem, giving both disciplines equal weight. Puck draws on experience from Michelin-starred kitchens including Alinea in Chicago, Le Bernardin in New York, El Celler de Can Roca in Spain, and Steirereck in Vienna. He recognized that world-class bars employ the same principles of technique, ingredient selection, innovation, and presentation found in exceptional kitchens. "That's what makes this collaboration so exciting for me," Puck said. "Eric and I bring different perspectives to the table, but we share that curiosity and passion for creating something unexpected. I'm looking forward to bringing our ideas together at CUT and giving guests an experience that feels original and memorable."

Van Beek's Track Record Eric van Beek, born and raised in Amsterdam, won the Bacardí Legacy Global Cocktail Competition in 2018. After moving to Mexico City, he co-founded Handshake in 2021 alongside Marcos Di Battista and Rodrigo Urraca. Under van Beek's leadership, Handshake earned the No. 1 ranking on The World's 50 Best Bars list in 2024—the first Mexican bar to receive that honor—followed by a No. 2 position in 2025. The bar also took top honors at the 2024 Spirited Awards as Best Bartender, Best Cocktail Menu, and Best Bar Team. "At Handshake, we're always looking at how technique, creativity and a little curiosity can transform the cocktail experience," van Beek said. "Beyond the Vine brings that same spirit of exploration to the table, and it's exciting to collaborate with Chef Byron Puck on an evening that brings food and cocktails together in a really considered way."

MUJEN and the Night's Structure The event is presented in partnership with MUJEN Spirits, a Japanese shochu brand founded by Sondra Baker and Bruce Bozzi and crafted in partnership with Sengetsu, a 120-year-old family-owned distillery in Japan's Kuma region. The evening's menus will draw inspiration from both CUT and Handshake, exploring parallels between kitchen and bar through technique, flavor, presentation, and creative vision. Reservations are available via DoorDash at the CUT Las Vegas reservation link. The event takes place during The Venetian Resort's Culinary Crossroads series and coincides with the Formula 1 Heineken Las Vegas Grand Prix.

Why It Matters

As fine dining operators increasingly explore pairing experiences beyond wine, this collaboration demonstrates how top restaurants and bars can elevate both disciplines by treating them as equal creative partners. The model challenges the traditional hierarchy of food-first dining and signals growing recognition of craft cocktails as a sophisticated complement to refined cuisine.

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Written by FBM Publications Editors

Frequently Asked Questions

What exactly is Beyond the Vine, and how does it differ from traditional wine pairings?

Beyond the Vine replaces wine pairings with cocktails developed in equal conversation with each dish—both disciplines get the same creative weight and technical rigor. Byron Puck drew on experience from Michelin-starred kitchens like Alinea, Le Bernardin, and Steirereck to recognize that world-class bars operate on the same principles of technique, ingredient selection, and innovation as top kitchens.

When and where is this CUT Las Vegas event happening?

The one-night-only experience takes place Wednesday, November 18 at 6:00 p.m. at CUT Las Vegas, part of the Wolfgang Puck Fine Dining Group portfolio.

Who is Eric van Beek, and why is he notable?

Eric van Beek is co-owner and lead mixologist of Handshake Speakeasy in Mexico City, which ranks No. 6 on The World's 50 Best Bars 2025 list. He won the Bacardí Legacy Global Cocktail Competition in 2018 and was born and raised in Amsterdam.

What makes Handshake Speakeasy a credible partner for this collaboration?

Handshake's No. 6 global ranking on The World's 50 Best Bars 2025 list signals serious bartending credentials and consistent innovation. Puck has been following their work and explicitly stated he "admires how they approach cocktails"—they're boundary-pushing yet thoughtful and intentional.

What's the broader strategy behind pairing Wolfgang Puck's steakhouse with a top Mexican bar program?

This collaboration positions CUT Las Vegas as a destination for sophisticated hospitality beyond traditional fine dining, attracting guests who value cocktail craftsmanship at the level of Michelin-standard cuisine. It taps into the growing consumer appetite for cross-disciplinary culinary experiences where bartenders and chefs operate as equal creative partners.