Drink of the Week: The Privileged Peacock

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.

The delicious drink can best be described as a "winter daiquiri."

The delicious drink can best be described as a “winter daiquiri.”

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.

Rather like a peacock's feathers, this pretty design enticed me to drink it. Privileged, indeed!

Rather like a peacock’s feathers, this pretty design enticed me to drink it. Privileged, indeed!

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


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