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There’s a bit of a happy misnomer going on in this seasonal drink.
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Now that the Mojave Desert weather is getting a bit crisp in the evenings, it’s the perfect season for something warm and filling at the bar.
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You know, living in a white-hot international supernova disco ball of hedonism and spectacle has its perks.
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A simple drinking guide for complicated times. Sure, organic artisanal beaker concoctions with 27 ingredients are fun, but sometimes you want to keep your drinking simple, with a classic cocktail, fine wine or hearty beer.
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It’s fall, that season of crackly, tumbling leaves, spiced cider, decorative gourds, toe socks, glum intimations of mortality and all that other fun fall stuff we never get to experience as citizens of the Desert Perpetual. Our decidedly Vegas consolation: seasonal cocktails.
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It’s a cheerful place where grinning, affable, orange-shirted Squeezers whip up the kind of healthy, fresh-fruit concoctions that are all the rage among the eww-I’m-afraid-of-death set.
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The moment of the adult milkshake has passed, sure, but its existence remains of interest to someone like me, who, purely hypothetically, might pull into The Cosmo one heat-spiking afternoon in a car with no A/C and lumber into the casino
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It’s not often that you feel a sense of giddy anticipation when you walk into a bar, but I shivered and smiled upon stepping into the exotic, subsea gloom...
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Sure, a cup of Earl Grey is great for cozying up on your divan, covered in afghans and cats and crosswords as you ponder the fog-shrouded winter countryside. But add some ice cubes and booze, and [transportive timewarp harp glissando] voilà, you’re chilling poolside with smoldering cabana boys.
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Juicetail? The chirpy insouciance of the buzzword makes me suspect a gimmick’s afoot.