Blue Hound Kitchen & Cocktails has just debuted 15 new concoctions to cool you down this summer. Mixed and stirred up by Head Bartender Phil Clark, the new cocktails incorporate unique ingredients like absinthe, peanut butter syrup and sunbrewed gin, for fresh and light flavors.
To create the tasty masterpieces, Phil favors a pen-to-paper approach to bartending by mapping out flavors and different structures before actually mixing them up. This method allows him to add unexpected twists and turns on traditional recipes.
Take a look below at some of the standouts from the new menu.
Better ‘n Elvis: El Tosoro, banana, peanut butter syrup, egg white, bacon
Straight Outta Saguaro: Del Back Phoenix private reserve, China-China, brown sugar
Absinthe Julep: Pernod absinthe, mint, sugar, orange bitters
Blue Jeans & Rosary: Sipsmith sunbrewed with rosemary and green tea, peach, sugar, lemon
Blue Hound Kitchen & Cocktails is located at Kimpton Hotel Palomar Phoenix in Downtown Phoenix.
For more information, visit: bluehoundkitchen.com
