Blue Hound Kitchen & Cocktails is serving up a new menu full of seasonal sips created by team members. From ingredients like yogurt and habanero shrubs to pea flower ice spheres and beyond, the new cocktails are enticing and only here for a little while.
Head Bartender Phil Clark, who was recently named Best Bartender of 2018 by Phoenix New Times, rounded up his team from barback to bartenders, to compete to land an inventive drink on the menu. The result is 25 cocktails fit for the fall season and only available through Nov. 22. The drinks are offered at $15 each.
“We’ve created an internal workshop where each team member had an opportunity to create a cocktail for the new menu with their name attributed. Throughout the process, each person worked hard, under guidance, to tweak the flavor and structure of the cocktail to get it where they want it to go. The outcome has resulted in one of the best cocktail menus to ever hit Blue Hound,” said Phil. “These are the Valley’s up-and-coming bartenders and you’re getting a first look, and taste, at their talents.”
Menu standouts include the Purple People Eater by Sara Harris, an Instagrammable creation that changes from pink to purple and tastes like an adult sweet tart; Holidazed by Michael Mailloux, a loaded cocktail that resembles the smells and tastes of Thanksgiving; and This Is The Martini You’ve Been Looking For by Phil Clark, a gin-based sipper made with fennel syrup, Blanc Vermouth, champ vinegar and kalamata olives and is the head bartender’s fave new drink.
For more information, visit: bluehoundkitchen.com
