This week on the Bit by a Fox Podcast…
…we’re closing out the year (and our second season!) with our last interview in the second chapter of the Bartender Interview Series, The Master Blend – a collaboration with BERTOUX Brandy.
This week’s guest is Austin Hennelly, Head Bartender and the man behind the cocktails at David Chang’s first Los Angeles restaurant – Majordomo.
Austin moved out LA two years ago to open the restaurant after working at some of the most iconic bars in New York City – Dave Arnold’s experimental Booker & Dax, the little bitter jewel, Amor Y Amargo, and the James Beard Award winning Maison Premiere.
This week’s featured cocktail recipe is Hennelly’s Grasshopper cocktail with BERTOUX Brandy, currently a secret off-the-menu item at Majordomo in Los Angeles.
1 oz Tempus Fugit creme de cacao
1 oz Tempus Fugit creme de menthe
1 oz Bertoux brandy
2 oz Pistachio mix*
Build ingredients in a tulip glass. Fill glass with crushed ice and swizzle until cold. Garnish with an abundance of mint and two straws.
1 package jello brand pistachio pudding
3 cans Thai coconut milk
50 grams miso
Combine ingredients in a blender and blend till smooth.
All photographs taken by Eugene Lee
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