Rico's American Grill at Pointe Hilton Squaw Peak Resort recently launched monthly Mixology Classes to "Mix, Mingle, Nibble" and, libation lover that I am, I was happy to be invited to the kick-off event. Tequila was the star at this first class hosted by mixologist Sara Powers and executive chef Rebecca Tillman.
Chef Tillman told us how she was inspired by the fresh herbs and vegetables grown on the property in the creation of the new bar program, while Sara explained the history of tequila and how it's grown, harvested, and distilled. We sipped on Don Julio blanco (silver), reposado (rested) and añejo (aged) tequilas, as she described the aging process.
We were also served excellent fish tacos, a perfect accompaniment to the tequila cocktails we would be enjoying.
Sara told us that this would be an interactive class where we would be shaking cocktails and infusing a tequila to take home - "you're going to make an infusion that we have here, with strawberries, jalapeño, and Cabeza tequila." We also enjoyed Rico's infusion in a refreshing Strawberry-Jalapeño Margarita as Sara demonstrated how to make it.
A slice of creamy cheesecake with strawberry-basil sauce was the perfect pairing.
Next, we referred to our recipe cards as Sara described two more cocktails and invited guests to join her at the bar. First was the crowd-pleasing Decadent Peach with Maestro Dobel tequila, peach liqueur, fresh lemon juice, agave nectar, muddled sage leaf, and cinnamon syrup, which may have been my favorite of the night. I then tried my hand at the delightful Headstrong combining Cabeza tequila with elderflower liqueur, blueberry puree, fresh lime juice, and Thai Basil.
Mix, Mingle and Nibble we did, and before we knew it, a fun and entertaining hour had flown by. The next event takes place Thursday, October 27th from 5:30 to 6:30, and will feature bourbon. Each class costs $30 and is well worth it, providing hands-on instruction, multiple well-crafted cocktails, recipe cards, and light bites for each person. Rico's American Grille is located at the Pointe Hilton Squaw Peak Resort. To make your reservation, call (602) 997-5850.
I received a complimentary media invitation.
Phoenix has a new cocktail talent in town by way of Seattle, and you can find Noah Momyer behind the bar at Blue Hound Kitchen & Cocktails. With skills honed at Seattle's Vessel, Monsoon and Mistral Kitchen, and Scottsdale’s Second Story Liquor Bar, Head Bartender Noah Momyer has launched his ambitious menu rife with creative, and as I soon learned, expertly-executed, libations.
His Aqueous Transmission mixed the hint of smoke in Del Maguey Vida mezcal with tangy cucumber shrub and Chareau aloe liqueur's bright botanicals into a smooth summer sipper, a staff favorite, and now one of mine too.
As lovely to drink as it appeared to the eye, Ketel One voda infused with rosy-hued hibiscus, simple syrup, apricot liqueur, and lemon was combined to create the La Belle Fleur.
I loved the sweet spiciness of Ancho Reyes ancho chile liqueur and herbal freshness of basil syrup in a perfect marriage with the juniper citrus of Tanqueray gin and lime in By Land and Sea.
Scotch may not be your first thought for a summer cocktail, but it will be at Blue Hound. Try Dewar's White Label transformed in the Tumbleweed, where the Scotch whisky is brilliantly supplemented with blackberries, lemon, simple syrup, and aromatic tarragon.
In the brown spirit category, The Man in Black was a personal favorite - a harmonious blend of Bulleit bourbon with the rich spiced orange flavors of Bigallet's China-China Amer and the nuttiness of Lustau sherry underlined by walnut bitters.
In the delightful On Top of Mont Blanc, the fruit and citrus notes of Bulldog gin were complemented by fragrant walnut and blackberry liqueurs with a dash of lemon bitters.
And coinciding with the release of Noah's cocktail list, Executive Chef Sean Currid has some new additions of his own, such as seared ahi with quinoa cakes, pickled fresno peppers, avocado, and aji amarillo, or salmon with sweet corn puree, crispy rock shrimp, haricot verts, and cippolini onions.
Looking for a perfect pairing? Order Chef Currid's wonderful Arizona Summer Salad of juicy cantaloupe melon, local Crow's Dairy black feta, cucumber and radishes to enjoy with Noah's refreshing Aqueous Transmission.
Follow this link for more information on Noah Momyer and his cocktails.
Blue Hound Kitchen & Cocktails is located downtown in the Hotel Palomar Phoenix at CityScape, 2 E Jefferson St, Phoenix, AZ 85004. Blue Hound’s current cocktail menu is available now through October. Visit for Happy Hour 3-6 pm Monday-Friday and Reverse Happy Hour 10 pm to close Thursday-Sunday.
I received a complimentary media invitation.
