Corduroy’s cocktails dabble in different eras - Las Vegas Weekly

Taste

Corduroy’s cocktails dabble in different eras

Image
The “selfie booth” at Corduroy.
Photo: Christopher DeVargas

Since it opened in August in the Fremont East Entertainment District, the 1970s-styled Corduroy has been a welcome return to the easy-access, straight-ahead night at the bar approach, moving away from the various hipster themes that have dominated Downtown drinking. Sure, there’s a couch-filled conversation pit from a bygone era, a special “lightbox” room for group selfies and vintage TVs, speakers and microwave ovens serving as art installations. It doesn’t feel like Old Vegas in here—it still feels like a brand-new Fremont East bar—but it’s comfortable and cool enough to keep you around for multiple rounds.

Corduroy on Fremont

Also, there are good drinks and goofy snacks. We cannot in good faith recommend you pair a shot of Fernet with a sundae cone ($12), but we will acknowledge there’s a time and place for a Jameson pickleback ($9)—and this is probably it. You can also order half a spicy pickle to throw into the mix.

The Oak & Ivy team created the Corduroy cocktail menu, so you should feel comfortable experimenting with the mules on tap ($11)—either a classic made with Ketel One or the flavorful Frontier Mule with Bulleit rye and ginger beer. Moving on down the menu to its obligatory Fear and Loathing reference, the Raoul Duke ($11) blends Tanqueray Ten with Cherry Heering, triple sec, benedictine, grenadine, lime, pineapple, angostura bitters and a dose of Mezcal for an extra wild ride.

If rock ’n’ roll ’70s bars had a penchant for silly drinks, the Punch Pouch ($8) might make sense, though the Capri Sun-style container for this fruity, Sex on the Beach-esque libation seems like an ’80s thing.

CORDUROY 515 E. Fremont St., 702-553-2548. Sunday-Thursday, 4 p.m.-2 a.m.; Friday & Saturday, 4 p.m.-4 a.m.

Tags: Dining, Food
Share
Photo of Brock Radke

Brock Radke

Brock Radke has been writing about Las Vegas for more than 18 years. He currently serves as editor-at-large covering the ...

Get more Brock Radke
  • “I’m not adding mayos or mustards or vinegars that don’t belong. It’s very basic, and that’s what people like about it.”

  • The bar features a “Wine ATM” along with a cocktail menu divided into thirds: Signature, Mid-Century Modern and Classic.

  • Three chefs from three different restaurants will to collaborate on a family-style menu.

  • Get More Dining Stories
Top of Story