Blue Hound Kitchen announces New Cocktail Menu
Stephanie Tesler has steadily been gaining notoriety for her artfully crafted cocktails at Blue Hound Kitchen & Cocktails. She has recently released 10 new cocktails that serve as a nod to Southern-inspired drinks and spotlight house-made ingredients.
Stephanie spends a lot of time in the kitchen experimenting with produce and pairing her cocktails to the Blue Hound menu, lending more of a culinary vision. She is currently making a lot of bases for the cocktails in-house which include spiced rum, blue curacao, Thai tea bourbon and citrus vodkas, preferring to shape her own ingredients so that she can alter the flavor profiles.
The new menu will be available through October and Stephanie has shared some of her favorites from the new menu.
Kentucky Thunder| Thai Tea Buffalo, house-made banana syrup, coconut milk dressed with a sugar rim
This is Stephanie’s favorite cocktail on the new menu. She infuses the bourbon with Thai tea, makes her own banana syrup (reduces down the bananas and strains them) and adds coconut milk. It’s only three ingredients, but it’s really flavorful. It’s refreshing and different and she finishes it with a sugar rim.
The Blueprint| Tanqueray 10, house-made Blue Curacao, lemon, orange bitter, bubbles
This cocktail is light and refreshing. It’s a citrus-forward gin that pairs well with the prosecco. Stephanie combines citrus zest, ginger, cloves and allspice and lets it macerate.
The Barn Burner| Copper City Bourbon, Cyner, chile, Creme de Menthe, peach bitters, flamed citrus
This cocktail has all the elements of a Mint Julep, but in a stirred cocktail. Stephanie wanted to do a julep cocktail, but not serve it over ice. She wanted people to experience a julep differently and enjoy the flavors in a new way. The Ancho Reyes Chile Liqueur is authentic tasting, you’ve got the bourbon on the front with a slight minty taste on the back and added tartness of the citrus peel.
Additional new menu items include:
Porch Crawler| Aylesbury duck vodka, kronan, lemon, fresh cherries, grapefruit juice, rose water
Back in Black| Bombay Sapphire, ginger/bergamot tea syrup, Fernet, lemon, soda
Daisy Duke| Herradura Blanco, saline solution, green pepper, Thai basil, agave, citrus
Quick Gin Fizz| Bols SLoe Gin, Ransom Olt Tom Gin, passion fruit, lime, egg white, peppercorns
Young and Famous| House spiced white wine, Faouse Grouse Scotch, demerara, lemon, pernod
Paris of the Plains| Bols Genever, lavender creme de mure, pneapple, bols yogurt, balsamic
Corn & Oil| 151 Demerara Rum, Banks, coffee and cornflake infused Falernum, lime, angostura