Jaime Clark, The Black Sheep
Jamie Clark is originally from Los Angeles and made Las Vegas her new home in 2017. She has completed several courses to elevate and expand her craft; the Southern Glazer's Wine and Spirits Academy of Mixology, Spirits, and Fine Service, Advanced BarSmarts, and the Union Bar Apprenticeship program to name a few.
She has been in hospitality for 10 years and counting. She also has a Bachelor of Arts Degree in Communication Studies. When she's not working, she enjoys boxing, competing in cocktail competitions, creating new cocktails, hiking, lounging with her cat Tails, and studying for the Certified Spirits Specialist certification (CSS). Jamie currently bartends at The Black Sheep, a local, Vietnamese Modern American restaurant.
Created by Jamie Clark, The Black Sheep, Las Vegas
1 oz Italicus
1 oz Espolon Blanco Tequila
.75 oz Fresh lime juice
1 oz Cucumber/ Aloe juice
Top with Prosecco
Build in glass over ice. Garnish with a cucumber succulent.
This LA girl came into town with sparklers! Jaime has made her name on the cocktail scene in Las Vegas and has made some waves in some of the latest cocktail competitions. The Desert Cooler is crisp and refreshing and reminds her of the cool vibes that is the Las Vegas Desert. She created a succulent as a garnish out of fresh cucumbers and tiny flower buds. Black Sheep is this hidden gem in the Southwest region of Las Vegas with Contemporary Asian Cuisine with Vietnamese American comfort food flair with a craft cocktail program to compliment.