AROUND TOWN: Skip the barbecue margarita and go for the real barbecue at Adam’s Ribs
Adam’s Ribs recently unveiled an unconventional margarita the Barbeque Margarita. Owner Adam Carmer said of the drink, “There’s no better combination than great barbecue and margaritas. Savory barbecue and that slightly sweet tequila cocktail can be an incredible combination. Marry those flavors in a whole new way ... something magic happens."
For some, this combination may be an acquired taste, like Bud Light and Clamato (tomato juice and clam broth). At any rate, this drink is a walk on the wild side that will probably tickle someone's fancy (think the Bacon Martini at the Double Down Saloon). And it might be just the thing to wash down one of Adam's Ribs' deep-fried peanut butter, banana and honey sandwiches.
Adam's Ribs has two valley locations: 4770 S. Maryland Parkway, across from UNLV (242-8227), open daily from 7:30 a.m. to 2 a.m.; and 4145 S. Grand Canyon Drive, Suite 102 (221-8227), open daily 11 a.m. to 9 p.m.
In case you’re not brave enough to try it, View reporter F. Andrew Taylor gave it a taste test:
First off, there’s nothing I’ve had at Adam’s Ribs previously that I haven’t loved. I’ve eaten there quite a few times in its brief lifetime because of the combination of tasty food at prices that are affordable on a reporter’s salary.
Sadly, the barbecue margarita tastes just as funky as it sounds, and it will not go into my regular culinary rotation. Perhaps I’m just a barbarian with no appreciation for adventurous culinary treats. When I first had lobster bisque and heard it described, I said, “So basically, it’s somewhere between cold lobster shell soup and a lobster milkshake. Gyagh!”
To me, the barbecue margarita tasted more like a dare than a treat. That being said, I’m sure it will remain a popular menu item. The restaurant and bar is, after all, located next to a university and will probably draw customers there just to watch other people drink them. It beats the heck out of swallowing goldfish, I suppose.
