A new face behind the bar often means some new sipping creations. At Downtown Phoenix’s Blue Hound Kitchen & Cocktails, that’s just the case. Noah Momyer is the new head bartender at the popular downtown spot and is mixing up some new, tasty drinks. With a career behind the bar that spans more than a decade, Noah has a way with spirits. He’s spent time at notable Seattle spots like Vessel, Monsoon and Mistral Kitchen and most recently worked at Scottsdale’s Second Story Liquor Bar. Since he’s been at Blue Hound, Noah has been focusing on giving the popular cocktail menu a little extra flare. “It doesn’t take a lot of ingredients to make a killer drink, just proper measurements and technique,” says Noah.
See below for some of Noah’s new and delicious standout cocktails.
Caribbean Spirit: Plantation pineapple, falernum, grapefruit, lemon
Sayulita: Milagro silver, grapefruit, aperol, lavender, lime, grapefruit bitters
By Land and Sea: Aviation gin, ancho reyes, basil syrup, lime
Sombrero: Del Maguey Vida, lime, orange, agave, egg white, chocolate bitters
On Top of Mont Blanc: Fords gin, walnut liqueur, blackberry, lemon bitters
The Man in Black: Bulleit bourbon, china-china, lustau sherry, black walnut bitters
Dear Rosemary: Maker’s Mark bourbon, zirbenz, pine lliqueur, blackberry liqueur, lemon bitters
Stay a little later; Blue Hound is now offering Reverse Happy Hour, Sunday through Thursday, from 10 p.m. to close. Blue Hound’s current cocktail menu is available now through October.
For more information, visit: bluehoundkitchen.com
