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.
Blue Hound Kitchen & Cocktails Welcomes New Bartender–and New Cocktails
