Bootleggers Modern American Smokehouse
Monday night I was back at Bootleggers for my third time as a guest on Arizona Cocktail Hour. We recorded in the private room at Bootleggers on Shea, and we were certainly spoiled!. Between the four of us, we feasted on the signature bacon board with five different types of house-cured bacon, spicy jam, mustard, pickles and cheesy bread; wood-grilled salmon with cauliflower puree and warm tortillas; tender hickory-smoked brisket and coleslaw; creamy 4-cheese mac 'n cheese; grilled asparagus with parmesan and lemon zest; and the juicy Bootlegger Burger stacked with Muenster cheese, whiskey onions, crimini mushrooms and slab bacon on a pretzel bun. I have to say, when we smelled that bacon board as it was set down, it took a lot of willpower to wait for a break break before diving in (where there may or may not have been some moonshine involved). After the show, I joined my husband at the bar for crispy shrimp and grits and cocktails. My favorite was the Phoenician made with with rye, Amaro Montenegro, Cocchi di Torino, AZ Bitters Lab mole bitters, and a garnish of smoked Luxardo cherry. Great service from bartender Paul rounded out another fun visit to a favorite spot.
