{"id":16148,"date":"2017-08-01T12:25:49","date_gmt":"2017-08-01T19:25:49","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=16148"},"modified":"2017-08-01T12:25:49","modified_gmt":"2017-08-01T19:25:49","slug":"blue-hound-kitchen-cocktails-welcomes-new-bartender-new-cocktails","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-wine-and-spirits\/blue-hound-kitchen-cocktails-welcomes-new-bartender-new-cocktails","title":{"rendered":"Blue Hound Kitchen &#038; Cocktails Welcomes New Bartender&#8211;and New Cocktails"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=16149\" rel=\"attachment wp-att-16149\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-16149 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095055\/Phil-Clark_Headshot-80x120.jpg\"  alt=\"\"  width=\"427\"  height=\"640\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 427px) 100vw, 427px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Phil-Clark_Headshot.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095055\/Phil-Clark_Headshot.jpg 427w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095055\/Phil-Clark_Headshot-200x300.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095055\/Phil-Clark_Headshot-380x570.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095055\/Phil-Clark_Headshot-80x120.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095055\/Phil-Clark_Headshot-53x80.jpg 53w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095055\/Phil-Clark_Headshot-73x109.jpg 73w\" ><\/a><br \/>\nRecently,\u00a0Blue Hound Kitchen &amp; Cocktails in Downtown Phoenix welcomed new talent behind the bar. Phil Clark is a\u00a0\u00a0veteran 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.<br \/>\nClark has introduced 11 new cocktails to the menu (while keeping Blue Hound&#8217;s favorites of course), using unique ingredients like black peppercorn, tapioca pearls (boba) and more.<br \/>\n<a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=16150\" rel=\"attachment wp-att-16150\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-16150 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095102\/Boba-Tea-1-80x100.jpg\"  alt=\"\"  width=\"480\"  height=\"601\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 480px) 100vw, 480px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Boba-Tea-1.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095102\/Boba-Tea-1.jpg 480w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095102\/Boba-Tea-1-240x300.jpg 240w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095102\/Boba-Tea-1-380x476.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095102\/Boba-Tea-1-80x100.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/07\/20095102\/Boba-Tea-1-64x80.jpg 64w\" ><\/a><br \/>\nHere are a few must-orders:<br \/>\n<em><strong>Boba Tea ($12)<\/strong> \u2013 Black-tea infused Titos Vodka, chai vermouth, coconut milk, cinnamon, tapioca pearls, and nutmeg (pictured)<\/em><br \/>\n<em><strong>Junglebird ($15) <\/strong>\u2013 Grey Goose Vodka, Plantation Pineapple Rum, Cointreau, lime, brown sugar syrup, and Campari-infused ice. This is now the restaurant&#8217;s most-ordered cocktail.<\/em><br \/>\n<em><strong>Black Pepper Pink Melon ($14)<\/strong> \u2013 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.<\/em><br \/>\n<em><strong>Grasshopper ($13)<\/strong> \u2013 Hendrick\u2019s Gin, cr\u00e8me de menthe, cr\u00e8me 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.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Recently,\u00a0Blue Hound Kitchen &#038; Cocktails in Downtown Phoenix welcomed new talent behind the bar: Phil Clark \n","protected":false},"author":5,"featured_media":16149,"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":[6],"tags":[1817,1820,1828,4971,10366,10367,10368,10419],"class_list":{"0":"post-16148","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-wine-and-spirits","8":"tag-blue-hound-kitchen-cocktails","9":"tag-blue-hound-kitchen-cocktails-phoenix","10":"tag-blue-hound-phoenix","11":"tag-featured","12":"tag-phil-clark","13":"tag-phil-clark-bartender","14":"tag-phil-clark-blue-hound","15":"tag-phoenix-best-cocktails","16":"cs-entry","17":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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