Corner Bar Management, the group behind some of Las Vegas’ most imaginative nightlife venues, will drink, dine and dance in the name of independence this Fourth of July weekend with snow cone cocktails, cooling cryo systems and more at Peyote, We All Scream and Park on Fremont.
Peyote, Corner Bar Management’s retro desert oasis restaurant located at 1028 Fremont St., will introduce a selection of frosty snow-cone cocktails, available beginning Friday, June 30.
Created by Lead Mixologist Sonia Stelea, the shaved ice cocktails come in four refreshing flavors: Ranchita, made with Rancho Escondido tamarind tequila, tamarind syrup and chamoy; Limonata a concoction of vodka, limes and condensed milk – a nod to Brazilian lemonade; Chatita, crafted with white rum and coconut horchata; and Sandia, made with Producer mezcal, watermelon and agave. The frozen libations are priced at $14 each.
While DJs take the decks on Friday and Saturday, We All Scream, located at 517 E Fremont St., will keep the dance floor cool with a brand new cryo Pro Jet system by Club Cannon. Situated atop the Salon of Beauty Bar on We All Scream’s back patio, the pair of cryo jets will reduce the temperature of the dance floor by up to 70% by blasting 30-foot-high plumes of icy cool fog over the crowd.
Guests can also escape the heat with scoops from We All Scream’s ice creamery, including dairy-free flavors, or boozy milkshakes, such as the Chocolate Fudge Brownie Truffle MilkShake, made with Stoli vanilla vodka, Kahlua, frozen hot chocolate ice cream blended with hot fudge, white chocolate, fudge brownies, whipped cream, caramel and brownie crumbs.
Friday through Sunday, Park on Fremont’s newly revamped garden oasis, located at 506 E Fremont St., will man the grill and serve all-American fare on the newly reopened patio.
New burger selections include the Cali, an angus chuck topped with American cheese, a cascabella pepper spread, lettuce, tomato, caramelized onions and pickles, served on a sesame bun; the 50/50, a pork chorizo and beef chuck angus topped with Asadero cheese, jalapeño mayo, avocado slices, tomato, onions and lettuce on a sesame bun; or the Truffle, an angus beef chuck topped with Munster cheese, cornichons, caramelized onions and a truffle spread on a sesame bun.
All burgers are served with a side of onion rings or fries and can be enjoyed with Park on Fremont’s impressive selection of draft beers and specialty cocktails.
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