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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. Hennelly's Grasshopper cocktail with BERTOUX Brandy, currently a secret off-the-menu item at Majordomo in Los Angeles: Grasshopper 1 oz Tempus Fugit creme de cacao 1 oz Tempus Fugit creme de menthe 1 oz Bertoux brandy 2 oz Pistachio mix* With all of these ingredients, build in a tulip glass. Fill glass with crushed ice and swizzle until cold. Garnish with an abundance of mint and two straws. *Pistachio mix: 1 package jello brand pistachio pudding 3 cans Thai coconut milk 50 grams miso Combine ingredients in a blender and blend till smooth. Links: Austin's Instagram Bertoux BrandyWebsite Instagram Majordomo Website Instagram Facebook Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com |
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