Trendy Phoenix/Scottsdale boasts an emerging cocktail scene and we were fortunate to have dinner at one of the city’s premier cocktail spots, Blue Hound Kitchen & Cocktails. Located right in the trendy CityScape complex and part of the new boutique Hotel Palomar, the Blue Hound is in a modern, funky purpose-built space and features an eclectic menu with southern-inspired dishes, such as my Kentucky Fried Quail with Fois Gras Cornbread (not a diet dinner). It also has one of the best cocktail menus in Phoenix, thanks to star mixologist Shel Bourdon.
Our friendly waiter Zack recommended the Chartreuse Fizz for my mom, a mojito-like tall sip with green chartreuse, lime, mint and soda. Since I love rum, The Privileged Peacock was the obvious pick for me. It came with a beautiful pattern decorating the egg white foam top, which manager Cheyenne Palm explained was from several dashes of Angostura bitters.
The frothy drink tasted of rum and a tart-sweet combination of pineapple and lime juice. Zack described it as a “winter daiquiri” and, with the bitters and almond syrup, that descriptor fits the bill. If you’re in Phoenix try it; if not, you can make it at home:
The Privileged Peacock
- 1.5 oz Zaya rum
- 3/4 oz fresh lime juice
- 3/4 oz pineapple falernum (an almond syrup infused with pineapple)
- 1/4 oz demerara simple syrup (made with equal parts sugar and water)
- 1 egg white
- 2-3 dashes Angostura bitters
Combine all ingredients except bitters in a shaker. Dry shake to emulsify egg white, then add ice and shake to chill. Strain into a coupette, dash bitters on top, then use a toothpick to make a pretty design in the egg white foam.
– Recipe courtesy Cheyenne Palm, Blue Hound Kitchen & Cocktails