{"id":31359,"date":"2017-08-03T16:17:33","date_gmt":"2017-08-03T23:17:33","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/aznightlife\/?p=31359"},"modified":"2017-08-03T16:20:19","modified_gmt":"2017-08-03T23:20:19","slug":"behind-bar-phil-clark-blue-hound-kitchen-cocktails","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/aznightlife\/behind-bar-phil-clark-blue-hound-kitchen-cocktails\/","title":{"rendered":"Behind The Bar: Phil Clark of Blue Hound Kitchen &#038; Cocktails"},"content":{"rendered":"<p><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-large wp-image-31364 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105153\/Phil-Clark_Headshot-e1501801545525-53x80.jpg\"  alt=\"\"  width=\"683\"  height=\"1024\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/Phil-Clark_Headshot-683x1024.jpg\" ><\/p>\n<p>Say hello to <a href=\"http:\/\/www.bluehoundkitchen.com\" target=\"_blank\" rel=\"noopener\">Blue Hound Kitchen &amp; Cocktails<\/a>&#8216;s newest bartender, Phil Clark, an East Coast veteran who most recently led the bar programs at Brabo by Robert Wiedmaier and the James Beard-nominated Mockingbird Hill in Washington D.C. Now, mixing up drinks in the heart of Downtown Phoenix, Phil has introduced a new menu of 11 original, innovative cocktails (while also keeping some Blue Hound favorites) including the Junglebird, which after only a few weeks on the menu, became the new most-ordered cocktail, knocking the four-year reigning Lawless from the top spot. Keep reading for Phil&#8217;s top recommendations, his favorite drink to sip on and more.<\/p>\n<p><strong>Favorite drink to mix:<\/strong> The Queen\u2019s Park Swizzle. Everything about this Caribbean drink, or at least my version of it, is perfect for the guest experience. The Queen\u2019s Park has a great name, a rich history, a complex and novel construction, a deep set of balanced flavors and a stunning visual presentation. No matter what, there\u2019s always a fun conversation to be had when the swizzle stick starts churning up the ice!<\/p>\n<p><strong>I&#8217;d most like to mix a drink for&#8230;<\/strong>\u00a0Tim Ferriss. The famed author and podcaster has created a cottage-industry-turned-empire around deconstructing complex structures and systems, drawing out best practices, and teaching those advantages to others. Those are the very same principles that have informed this incredible cocktail renaissance that we\u2019re all fortunate to be a part of, and I\u2019d love to pick Tim\u2019s brain about structure and leadership while whipping up some classic libations.<\/p>\n<p><strong>If I could have one superpower while working, it&#8217;d be&#8230;<\/strong>\u00a0Easy. Dr. Octopus\u2019 arms. At least once a shift, I think, \u201cIf only I had more hands, I\u2019d be unstoppable back here\u2026\u201d<\/p>\n<p><strong>If I were a flavor, I&#8217;d be&#8230;<\/strong>\u00a0Hogo. That musky, wild, earthy, robust, can\u2019t-put-your-finger-on-it umami flavor in great Caribbean rums. There\u2019s something deep and warm, yet brash and audacious, about that sensation that I really identify with.<\/p>\n<p><strong>My top recommendation at Blue Hound is&#8230;<\/strong>\u00a0Blackened Scallops (big, sweet, succulently spiced scallops from our outstanding kitchen) and Blue Hound\u2019s version of a Junglebird, with Campari ice and a mescal mist.<\/p>\n<p><strong>When I&#8217;m not working, I enjoy sipping on&#8230;<\/strong>\u00a0Bell\u2019s Two Hearted Ale. The best beer in America.<\/p>\n<p><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone wp-image-31374 size-full pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-80x29.jpg\"  alt=\"\"  width=\"1027\"  height=\"378\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 1027px) 100vw, 1027px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM.jpg 1027w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-300x110.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-1024x377.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-768x283.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-380x140.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-800x294.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-80x29.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-750x276.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-620x228.jpg 620w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-850x313.jpg 850w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-250x92.jpg 250w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-550x202.jpg 550w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-489x180.jpg 489w, https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105157\/Screen-Shot-2017-08-03-at-4.15.08-PM-815x300.jpg 815w\" ><\/p>\n<p>The new cocktails reflect Phil&#8217;s research-driven method to bartending. Putting pen-to-paper, Phil maps out the flavors and structures of each cocktail before actually mixing it up. This allows him to break down the ingredients in traditional recipes so he can better substitute unconventional ingredients in their place. His goal is to give people something they think they know, but with a slight twist. See below for a few standouts from his new menu.<\/p>\n<p><strong>Boba Tea:<\/strong> Black-tea infused Titos Vodka, chai vermouth, coconut milk, cinnamon, tapioca pearls and nutmeg<\/p>\n<p><strong>Junglebird:<\/strong> Grey Goose Vodka, Plantation Pineapple Rum, Cointreau, lime, brown sugar syrup and Campari-infused ice<\/p>\n<p><strong>Black Pepper Pink Melon:<\/strong> Black Peppercorn-infused Ketel One Vodka, St. Germain, lime cordial (made in-house with agave nectar, lime juice and lime zest) and watermelon ice<\/p>\n<p><strong>Grasshopper:<\/strong> Hendrick&#8217;s Gin, cr\u00e8me de menthe, cr\u00e8me de cacao, cream and soda<\/p>\n<p>For more information, visit:\u00a0<a href=\"http:\/\/www.bluehoundkitchen.com\" target=\"_blank\" rel=\"noopener\">bluehoundkitchen.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Say hello to Blue Hound Kitchen &amp; Cocktails&#8216;s newest bartender, Phil Clark, an East Coast veteran who most&hellip;\n","protected":false},"author":12,"featured_media":31364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[574],"tags":[1900,2257,688,711,139,2258],"class_list":{"0":"post-31359","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-features","8":"tag-behind-the-bar","9":"tag-blue-hound-kitchen-cocktails","10":"tag-cocktails","11":"tag-downtown-phoenix","12":"tag-featured","13":"tag-phil-clark","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Behind The Bar: Phil Clark of Blue Hound Kitchen &amp; Cocktails<\/title>\n<meta name=\"description\" content=\"Say hello to Blue Hound Kitchen &amp; Cocktails&#039;s newest bartender, Phil Clark, an East Coast veteran who most recently led the bar programs at Brabo by\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/aznightlife\/behind-bar-phil-clark-blue-hound-kitchen-cocktails\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Behind The Bar: Phil Clark of Blue Hound Kitchen &amp; Cocktails\" \/>\n<meta property=\"og:description\" content=\"Say hello to Blue Hound Kitchen &amp; Cocktails&#039;s newest bartender, Phil Clark, an East Coast veteran who most recently led the bar programs at Brabo by\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/aznightlife\/behind-bar-phil-clark-blue-hound-kitchen-cocktails\/\" \/>\n<meta property=\"og:site_name\" content=\"Nightlife\" \/>\n<meta property=\"article:published_time\" content=\"2017-08-03T23:17:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-08-03T23:20:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/media.arizonafoothillsmagazine.com\/aznightlife\/wp-content\/uploads\/2017\/08\/27105153\/Phil-Clark_Headshot-e1501801545525.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"667\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Suzanne Koch\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/aznightlife\\\/behind-bar-phil-clark-blue-hound-kitchen-cocktails\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/aznightlife\\\/behind-bar-phil-clark-blue-hound-kitchen-cocktails\\\/\"},\"author\":{\"name\":\"Suzanne Koch\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/aznightlife\\\/#\\\/schema\\\/person\\\/d90ed0cccd2e98a875a2884c95b83619\"},\"headline\":\"Behind The Bar: Phil Clark of Blue Hound Kitchen &#038; 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