This week is our second installment of the Bartender Series - The Master Blend. In collaboration with Bertoux Brandy, the Bit by a Fox Podcast will host a series of interviews with some of America's most acclaimed and innovative bartenders. This second interview is with Yael Vengroff, one of the most decorated young bartenders out there. While she runs the award winning cocktail program at The Spare Room in the Hollywood Roosevelt Hotel, she has her hands in a number of other LA bars, and still makes time to feed her love of dancing and movement. We discussed the importance of body mechanics in her personal and professional life, and how creating a strict sense of structure actually helps to free up her wild child creativity.
East Broadway Sour
2 oz BERTOUX Brandy
.74 oz Lemon Juice
.75 oz Chinese 5 Spice Syrup
2 dashes Toasted Pecan Bitters
1 oz Red Wine Float
Shake all ingredients, except the wine, over ice. Strain into an ice-filled rocks glass. Float 1 oz of a full bodied red wine. Garnish with orange wheel & grated nutmeg.
