“We both should leave Vegas and relocate to a monastery in Tibet. What do you say?”
Pause. Growl. Leap up, nose open window. Vanish for the night to exercise his needs to chase prey and enticing bitches.
Correction: given recent events, they can’t live without me.
So I finally exit to Dreamland, where I’m climbing the seventeen-foot height of the Caesars Palace reproduction of Michelangelo’s
Michelangelo loved men and the male form. I’m not indifferent. In my dream, I find I can turn David’s sculpted muscles of white Carrara marble, cold stone, into living flesh tones with the kisses of my brimstone mouth, but it will take a really long, long time to cover all that territory.
I guess I can make the climb with a little help from my friends, lover and would-be lovers, and my frenemies.
Delilah’s Darkside Inferno Bar Cocktail Menu
Invented in
—Psychic psychologist Helena Troy Burnside in
3 ounces chilled Dr Pepper or cherry Coke
3 ounces chilled lemon-lime sparkling bottled water
1 ounce Rose’s Lime juice
1 ounce Rose’s Cranberry Twist mix
LAYER ALL INGREDIENTS in a Tom Collins glass, with ice to fill and a long-stemmed fresh Bing cherry garnish. This dark brew reminiscent of a hopped-up cherry Coke allows you to sip in sinless certainty.
3 ounces of chilled Dr Pepper or cherry Coke
3 ounces of chilled lemon-lime sparkling bottled water
1 ounce black cherry vodka
1 ounce lime vodka
1 ounce Rose’s Lime juice
1 ounce Rose’s Cranberry Twist mix
LAYER INGREDIENTS AS above. This alcoholic version allows you to look soda-pop innocent but drink like the Devil.
Invented in
—Irma, Delilah’s alter ego, in
3 ounces chilled Fuze blueberry raspberry bottled water
3 ounces chilled lemon-lime sparkling bottled water or champagne
1 ounce Jose Cuervo Silver tequila
1½ ounces lime vodka
1 ounce Alizé Bleu with vodka, cognac, and tropical fruit
COMBINE ALL INGREDIENTS, then dribble a dash of blue curaçao down the inside of the glass to sink to the bottom. Be careful that
Invented in
—Psychic psychologist Helena Troy Burnside in
6 ice cubes
1½ ounces pepper vodka
½ ounce DeKuyper Hot Damn! Cinnamon Schnapps Liqueur
4–7 ounces orange juice, well shaken
1 ounce Alizé Gold Passion orange cognac
½ to 1 ounce grenadine
PUT ICE CUBES in 12-ounce highball glass. Pour in pepper vodka and cinnamon schnapps, add orange juice to fill to desired level. Add Alizé. Last, pour in grenadine, which will settle to the bottom. Keep adding ice to this classic brunch eye-opener and daytime drink as it melts . . . for a longer, more sensual experience to the very last drop.
Invented in
“Sounds like something you’d sip on all night long and I’d knock back in a couple slugs.”
—Rick Blaine/Humphrey Bogart CinSim in
2 jiggers Inferno Pepper Pot vodka
1 jigger DeKuyper “Hot Damn!” Cinnamon Schnapps Liqueur
2 jiggers Alizé Red Passion
Jalapeño pepper slice (optional)
2 ounces champagne (for Version 2)
VERSION 1: POUR all ingredients into a martini shaker with ice. Shake gently. Pour into a martini glass garnished with jalapeño pepper slice. A hell of a drink!
VERSION 2: POUR all ingredients into a tall footed glass filled with ice. Stir well. Top off with champagne. A frothy but potent libation that might lead to pleasant damnation.
Invented in
—Werewolf mob enforcer Sansouci, in
1 ounce white crème de cacao
1½ ounces Stolichnaya Stoli Vanil
1 ounce Godiva White Chocolate Liqueur
½ ounce Chambord raspberry liqueur
(Other brands may be substituted)
POUR VODKA AND liqueurs except the raspberry in the order given and stir gently. Drizzle in the raspberry liqueur. Don’t mix or stir. The raspberry liqueur will slowly sink to the bottom, so the white cocktail has a bloodred base (for a final taste sensation with bite).
