As many of you dear readers know already, this year my friend and fellow blogger Potter Palma and I count ourselves among the fortunate contributors to R/M Magazine, the big, bold, and beautiful glossy published by our fair city each year. You know, the one that’s mailed to every resident and stocked in every resort.
Well, I can’t tell you how exciting it is to keep hearing how many readers of R/M are using the Hometown Highballs story I contributed to this, the 2016 edition of the publication. Supposedly, fans are using it as a kind of cocktails bucket list, going from establishment to establishment, bellying up to the bar, ordering my selections, and striking them off their “to do’s”—or in this case, “to drink”!
So here goes with three more choices pulled from the pristine pages of R/M, below. Cheers, all y’all!
Let’s face it, Sangria is a warm-weather staple that’s perfect for the desert year-round. Here, there are three versions available: Red Apple, White Peach, or Berry. The latter contains Sutter Home cabernet sauvignon, DeKuyper Razzmatazz raspberry schnapps, orange juice, cranberry juice, and lemon-lime soda. It’s garnished with lime and orange. We’ll happily drink to its generous 18 ounces.
bb’s at The River
How about a twist on the oh-so-popular Moscow Mule, here made by combining California-made New Amsterdam vodka, a squeeze of fresh lime, and a splash of Bundaberg ginger beer all topped with Bundaberg blood orange soda and garnished with slices of fresh blood oranges? The bb’s Mule, as this cocktail has been christened, is hands-down one of the restaurant’s best sellers.
Burgers & Beers
Presented frozen in a tall glass, the Blue Mango Peach is but one of 10 specialty house cocktails that happily share the bill with more than 100 domestic and imported beers from 15 states and 15 countries. Blended using the restaurant’s famous mango mix, DeKuyper Peachtree schnapps, and Skyy vodka, it boasts striking indigo stripes shaped by a splash of DeKuyper Blue Curacao liqueur. A cherry floats on top.