XS gets a glow-up as classic cocktails surge back in Las Vegas

XS Nightclub just reopened after a three-month remodel with a heavy-hitting DJ lineup, right as data shows guests leaning back into strong, classic cocktails over spritzes and pink wine. Together, they paint a picture of where Las Vegas nightlife is headed this season: polished rooms, familiar headliners, and timeless drinks in the glass.

What XS’s big reopening tells us about the next phase of Vegas nights

After three months of going dark, XS Nightclub at Wynn has flipped the lights back on with a refreshed look and a lineup stacked with names you already know how to party with. We are talking Rufus Du Sol, The Chainsmokers, Calvin Harris, and a Diplo plus Hugel back-to-back on the calendar to reintroduce the room. For a place that has been a benchmark Strip club since 2009, this is its first major remodel, which says a lot about how carefully Wynn treats the space and how seriously they are taking the next decade of Vegas nightlife.

The relaunch is not just about new paint and a few LED panels. Behind the scenes, the club rolled out a new non-union staff, which meant auditions and training sessions for the bartenders, servers, and support teams that make those big nights feel effortless. That kind of reset usually comes with tighter service standards and a new playbook for everything from bottle presentations to how fast you get your vodka soda. When you see a heavyweight like XS investing this hard, it is a solid sign that the Strip is doubling down on high-production nights as visitors chase big-name experiences they can splash on their feeds.

• Expect longer lines when marquee DJs land back in the booth
• Plan for higher demand bottle packages on major headliner nights
• Look for quicker bar service as the new staff settles into its rhythm
• Watch for updated light and sound cues that sync with headline sets

Why classic martinis and Manhattans are suddenly back in your feed

While the mega-clubs chase bigger stages, the drinks in the glass are quietly going old-school in a very intentional way. POS data from BinWise’s recent report shows martinis are up about 30 percent year over year, and Manhattans have climbed in the mid-teens. At the same time, the whole spritz family is losing steam with double-digit drops, and rosé is cooling off hard with roughly a one-third slide. That is a sharp pivot away from light, bubbly, summer-on-the-patio drinking into darker, more serious cocktails and wines.

A lot of this lines up with the season. As soon as the Vegas nights slip out of triple digits, guests start craving stirred drinks that feel a little more grown. The martini has that instant-occasion energy, a sense that you dressed up for the night even if you are just in jeans at the bar. Manhattans scratch the same itch for whiskey drinkers who want something smoother than a neat pour but stronger than a highball. For bars, leaning into these drinks is smart: they are simple to build, easy to batch for speed, and they give you room to upsell better spirits or vermouth without getting fussy.

How this season’s drink data lines up with the Vegas bar reality

The BinWise numbers also point to what most bartenders in town could have told you over a shift drink. Vodka is still king behind the bar at just over 30 percent of spirit pours, with tequila closing in hard in the mid-20s. Then come bourbon and gin, riding behind those two workhorses. Layer on the rise in red wine orders, especially Rhône blends, Nebbiolo, and Pinot Noir, and you get a picture of a guest who wants depth without giving up on easy drinking.

On the ground, in Las Vegas, that looks like tables starting their night with a round of martinis or margaritas, then sliding into a bottle of red once the food hits, and maybe finishing with a whiskey-forward nightcap. Spritzes and pale-pink wine are getting pushed to the side, especially now that the pool season energy has wound down. For local bars, including neighborhood haunts and off-Strip lounges, this is prime time to trim the bloated summer menu, sharpen a small list of classics, and stock up on the bottles that actually move in cooler months.

• Vodka still drives the bulk of mixed-drink orders in most bars
• Tequila has cemented itself as the second go-to spirit for Vegas guests
• Bourbon and other American whiskeys are now standard menu anchors
• Red wine sales spike as patios cool and football season takes over

From XS to Water Street: Vegas is doubling down on crafted experiences

The high-gloss remodel at XS is only one side of how the valley is evolving. Down in Henderson, Water Street keeps heating up with more focused, intimate drink spots. A new bar called Terminal 4 is staking out the second floor above a coffee operation, with a rooftop event space perched above that. The concept is cocktail and whiskey focused, pulling inspiration from global speakeasy culture with a big nod to Mexico City’s detailed, hospitality-driven bar scene.

Terminal 4 is leaning into modern techniques like infusions, clarification, fat-washing, and in-house carbonation, which means you will see clear takes on traditionally cloudy drinks, silky spirits scented with herbs or spices, and sparkling cocktails that did not touch a commercial soda gun. Paired with that, the bar is positioning itself as part of Water Street’s ongoing glow-up into a true going-out district rather than a quick one-and-done stop. Put XS and Terminal 4 side by side and you get a pretty clear picture of where Las Vegas is heading: massive, freshly polished mega-clubs on the Strip and tight, story-driven cocktail rooms in the neighborhoods, giving you options for whatever mood you are in.

• Expect more small-footprint cocktail bars in revitalizing areas like Water Street
• Look for menus that reference global cities like Mexico City and Tokyo
• Plan for advanced techniques like clarification and fat-washing to go mainstream
• Watch for more mixed-use buildings that stack cafes, bars, and event spaces

How to drink the XS reopening and classic cocktail wave on your own terms

All of this sounds fun, but not everybody wants to drop Strip money every weekend or memorize obscure spirits. The good news is that this season’s trends are actually easy to tap into without making your wallet cry. Start with martinis and Manhattans. Both can be made at home with three ingredients and a mixing glass, and both are on just about every menu in town if you would rather let someone else stir. If you like tequila, riff with a spirit-forward tequila martini or a simple tequila plus vermouth combo instead of defaulting to a sugary margarita.

When you do head out, think in terms of contrast. Maybe you hit the Strip once for a big DJ night, then tuck into a neighborhood bar the next evening where you can actually hear your friends and still get a proper classic in a chilled glass. Watch how different rooms build the same drink: garnish choices, glassware, even how cold that martini shows up. Those little details tell you how seriously a place takes its bar program. And if you are posted up on the west side and feel like pairing all this with games on TV instead of confetti cannons, there is always a stool and a strong pour waiting for you at a local joint like Boomers Bar, no velvet rope required.

1. Plan your Strip nights around the XS reopening schedule so you can catch a favorite DJ on a night that justifies splurging on cover or a table.
2. Use the martini and Manhattan comeback as an excuse to learn one of each at home, so you can pre-game with quality instead of chugging random hard seltzers.
3. When you scan a bar menu, look for a tight list of classics instead of endless sugary signatures, which usually means better ingredients and more consistent drinks.
4. If you are burned out on spritzes, shift to highballs like whiskey sodas or tequila plus soda with lime for something light that still fits the new mood.
5. Give red wine another shot this fall by ordering a glass of Rhône or Pinot Noir with bar food instead of defaulting to beer, and see how it hits with wings or a burger.
6. On your next Henderson night out, work Terminal 4 into your crawl so you can taste how modern techniques like clarification or fat-washing actually change a cocktail.
7. Ask your bartender how they like to make their house martini or Manhattan, then try their spec instead of dictating every detail, because you might discover your new favorite ratio.
8. Balance one big-room club night with a low-key neighborhood bar visit, so you are not blowing your whole budget on one evening and you still get a solid cocktail without a dress code.
9. Keep an eye on drink prices and portion sizes as demand for classics grows, and do not be shy about asking what spirit is in your martini before you commit.
10. If you are hosting friends for the game, batch a pitcher of stirred cocktails in advance and keep it in the fridge, so you can pour bar-style drinks without missing kickoff.

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