Whether you’re diving into the complex world of sake or just dipping a toe in, Heather Hendley’s your guide. The Social House bartender and Orange County, Calif., native moved to Las Vegas more than five years ago, and although she already worked in nightlife while earning her degree at Cal State Long Beach, she says she enjoys working in Las Vegas’ grander and more global nightlife and dining scene.

As part of that scene, she gets to acquaint guests from around the world with sake (or any of Social House’s adventurous sake cocktails).

“It’s really kind of an acquired taste. You start with a sake-tini, then one of the infused sakes, then get a little more adventurous as you go into it,” she says.

Hendley previously worked in marketing for a convention and meeting sales company while bartending at night, but food and beverage has become her full-time endeavor.

“I’m like a chameleon,” she says with a laugh. “Yeah, I worked the corporate day job but then got to come work here, let my hair down, have fun and meet new people.”

Smoked Apple

Smoked Apple

Even outside of work, Hendley is all about Vegas’ nightlife. When she’s not working or taking her Maltese-Pomeranian mix Chloe out to the dog park, you might catch her at Hakkasan or another one of Vegas’ nightclubs.

“You’d think being in the industry, that it’d get old,” she says. “But even after five years, I still love it.”

Smoked Apple

This elegantly put-together drink is made with Wild Turkey rye whiskey, Laird’s AppleJack brandy and green Chartreuse and topped with an apple slice, but it’s the final touch, the addition of smoke from a hand-held wood chip smoker, that gives it its look—and rounds out the flavor. The end result means a well-rounded drink, with a big smoke bite that gives way to lingering whiskey notes and a hint of tartness.