Swig to Make Vegas Debut January 9, Second Location to Launch in the Spring

After a long wait, the Dirty Soda will be making a big splash in 2025

Neil Cooney
By Neil Cooney Add a Comment
Photo: Official

The long-awaited debut of the Original Dirty Soda in Las Vegas is imminent! Swig, the customizable specialty soft drink chain is launching its flagship Vegas location at 1160 E Silverado Ranch Blvd, Suite 100 on January 9, franchisee Gabrielle Smuin tells What Now.

“Swig is perfectly positioned to thrive in the rapidly expanding Las Vegas market, which is one of the top regions requesting Swig’s signature drinks,” Smuin told What Now in an email conversation. “Known for being ‘Home of the Original Dirty Soda,’ Swig combines popular name-brand sodas like Coca-Cola and Dr. Pepper with a variety of unique add-ins, including flavored syrups, creams, and fruit purees. In addition to its innovative sodas, Swig offers a range of non-soda beverages, including water-based drinks, called Refreshers, as well as energy drinks, called Revivers.”

Launching on January 9, the flagship location will feature a drive thru and “in store seating with a Vegas flair,” Smuin added.

But that’s not all Swig has in store for Vegas in 2025 (or even in the first half of 2025). A second Swig from Smuin Investments LLC is also in the works, opening at 7120 S Rainbow Boulevard, with an opening expected in late April/early May. Soon, you’ll be able to craft your favorite soda in several Swig locations in the valley—and try new ones, too, as Smuin says there’s always something new on Swig’s menu.

“Swig is constantly innovating and updating its menu, and the ability to customize a drink is nearly endless. Throughout the year, Swig introduces new and exciting Limited Time Offers, bringing you the drink you love and a variety of new, seasonal sweet and savory treats.”

You can keep up with all things Swig by following @swigdrinks on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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