The interesting part of Vegas expanding to-go alcohol isn’t

The interesting part of Vegas expanding to-go alcohol isn’t the cocktail itself — it’s what it says about restaurant math. A lot of places can’t survive on packed dining rooms alone anymore, so they’re turning the bar into a flexible product: batch martinis with roast chicken, freezer-door negronis next to tiramisu, the kind of add-on that keeps a neighborhood spot alive between dinner rushes.