A Jackpot of a Cocktail: TS Steakhouse’s Turning Stone to Liquid Gold

There’s gold in the hills! Well, a golden cocktail, that is.

Yonder in the rolling valley of Western New York lies an oasis. Drive north up the New York State Thruway, hang left in the Capital Region, and eventually all you’ll see are tiny town after tiny town.

But like a mirage in the desert, just off Exit 33 in the Shakespearean town of Verona, there’s a bustle of activity. Founded in 1993 by the Oneida Indian Nation of New York, Turning Stone is a bacchanal of, well, pretty much everything fun. Ding ding ding! Sure, it’s a casino—but when I visited on a recent weekend, I discovered it’s much more.

The sprawling property boasts pretty much everything one’s party-loving heart desires. Seeking some low-key vibes for a change, I stayed at The Lodge. Speaking to its tranquil surroundings and located just off the main complex, it’s a rustic bastion of peace centered around a roaring fireplace, with floor-to-ceiling windows overlooking, you guessed it, a bar just off the lobby.

Behind it are green fields; in front of you is a roaring stone fireplace. To kick things off, I bellied up and ordered a crisp martini: three olives, expertly poured, and the perfect complement to the wood burning a few feet away.

Here at Turning Stone, The Lodge is just one example of a growing list of accommodations. I say growing because it was recently announced that a brand-new hotel concept, dubbed The Crescent, will open in June. (It was under construction when I visited, but from the outside it fit right in with the rest of the property—as in, it’s massive.) That hotel, I found out, will also boast a seafood and raw bar with views of the tree-lined valley—all part of a $370 million project.

But until then, I traversed the casino floor and ordered a Whiskey Sour as I sat at the slots. Bells and whistles blared, and I won! Ten cents—but still. Since a betting man knows when to walk away, thankfully there’s plenty else to do here.

Walking through the casino halls, everywhere you look is a bevy of items from Oneida culture, deeply rooted in nature. There’s iconography of bears and trees everywhere—from artwork to carved wooden sculptures. I learned that the Oneida were the first to ally themselves with the United States. Earlier this year,  the U.S. Mint recently honored them with a coin.

Since nature is so deeply entwined here, it makes sense that the most exciting cocktail is made with maple syrup from the Tribe. I tried it one night at TS Steakhouse, one of the property’s elevated dining options. Speaking of, when one is hungry or thirsty here, the hardest part isn’t finding a place to go—but choosing one. There’s Peach Blossom (Asian), Pino Bianco (Italian), and Tin Rooster Honky Tonk—which reminds me of a dive in Nashville, in the best way.

To get to TS, a sleek elevator zips you up to the 21st floor. The doors open to a high hideaway. To my left are glowing, colorful mosaic glass windows accented by leather chairs. I look down and see carpeting adorned with blooming flowers. Inside the luxe dining room, I find mansion-like interiors: large white pillars, multiple glass chandeliers, and expansive views of the valley. A lucky few (presumably the high rollers) are seated in small balconies above the main area.

The food is classic luxe steakhouse fare; an eye-popping seafood tower rises above our table as I nosh on lobster and shrimp. The meats are abundant, from plump porterhouses to fantastic filet mignons. But for our purposes, let’s zero in on the drinks. Along with the classics, their signature cocktails are designed to be an experience—just like the rest of the property.

There’s a Gotham Manhattan, featuring what they dub a “smoking secret spice blend,” presented in an inventive snifter alongside Bulleit 10-Year Bourbon, Grand Marnier Cuvée du Centenaire, and Yellow Chartreuse. Meanwhile, the Inferno is part Margarita, part Paloma—made with Casamigos Blanco Tequila, jalapeño, fresh grapefruit juice, fresh lime juice, agave, a Tajín rim, and a lime boat. Then there’s a fruity Cosmopolitan served with clouds of dry ice.

But the star of the show is a cocktail that encapsulates the property: the Turning Stone to Liquid Gold. Borrowing its name from the casino, it features bourbon and Palo Cortado sherry. What makes it special is the addition of Wah’ta Maple Syrup—a nod to the Oneida Tribe and their deep connection to nature and the land they’ve called home for generations.

Before you visit in person, mine some gold for yourself by making one at home with the recipe below.

TURNING STONE TO LIQUID GOLD

2 oz. Basil Hayden Toasted Bourbon
½ oz. Wah’ta Maple Syrup
½ oz. Palo Cortado Sherry
2 dashes Fee Brothers Cardamom Bitters

Preparation: Combine ingredients in a mixing glass, stir, and serve in a rocks glass over a large ice cube. Garnish with a long orange twist.

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