Recently, Blue Hound Kitchen & Cocktails in Downtown Phoenix welcomed new talent behind the bar. Phil Clark is a veteran of the craft cocktail scene, most recently from Washington, D.C., where he led the bar programs at Brabo by Robert Wiedmaier and the James Beard-nominated Mockingbird Hill.
Clark has introduced 11 new cocktails to the menu (while keeping Blue Hound’s favorites of course), using unique ingredients like black peppercorn, tapioca pearls (boba) and more.
Here are a few must-orders:
Boba Tea ($12) – Black-tea infused Titos Vodka, chai vermouth, coconut milk, cinnamon, tapioca pearls, and nutmeg (pictured)
Junglebird ($15) – Grey Goose Vodka, Plantation Pineapple Rum, Cointreau, lime, brown sugar syrup, and Campari-infused ice. This is now the restaurant’s most-ordered cocktail.
Black Pepper Pink Melon ($14) – Black peppercorn-infused Ketel One Vodka, St. Germain, lime cordial, and watermelon ice. The lime cordial is made in-house by reducing a mixture of agave nectar, lime juice, and lime zest.
Grasshopper ($13) – Hendrick’s Gin, crème de menthe, crème de cacao, cream and soda. This is a traditional Grasshopper reimagined, made with gin, this version has a nice botanical undercut and makes for a light summer sipper without being overly sweet.
Related Posts
Wine Spectator Awards These Arizona Restaurants for Having Some of the Best Wines in the World
Over 50 Arizona restaurants made Wine Spectator’s prestigious Restaurant Awards list.
Esquire Lists This Phoenix Wine Bar as One the Best in the U.S.
This downtown Phoenix bar is known for its natural and biodynamic local wines.
Tastes Like Home: This is Phoenix’s First Official Cocktail
The first-of-its-kind competition brought together mixologists from across the city to showcase their imagination and passion for mixology.
UnderTow’s New Cocktail Menu Explores the Yucatan’s Mysterious ‘Golden City’
Be transported to another time and place with new music, video scenes and a vessel that’s as spectacular as buried treasure.