The Master Blend: A Bartender Series – Austin Hennelly

Listen to The Master Blend: A Bartender Series – Austin Hennelly

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.  

*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. 

All photographs taken by Eugene Lee

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