Bit by a Fox Podcast

And....we're BACK, talking about some of my favorite subjects: bourbon, very fancy thousand dollar mint juleps, and the Kentucky Derby! This week's guests are Chris Morris and Elizabeth McCall, the Master Distiller and Assistant Master Distiller, respectively of Woodford Reserve, the official bourbon and Presenting Sponsor of the Kentucky Derby. On the eve of “The Greatest Two Minutes in Sports” I invite you to take a moment, pour out a little Woodford, and pre-game with us. This week's featured cocktail is the traditional Derby Day cocktail: Mint Julep 2 ounces Woodford Reserve Straight Bourbon Whiskey 1/2 ounce simple syrup 3 Fresh Mint Leaves Crushed Ice Powdered Sugar - optional.   Express the essential oils in the mint and rub them inside the glass. Add simple syrup, bourbon, and crushed ice to the glass and stir. Garnish with more ice, fresh mint, and powdered sugar.   Woodford Reserve Link: Website   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

This week's guests are Nora Ganley-Roper and Adam Polonski, the husband and wife team behind Lost Lantern, a new independent bottler of American craft whiskey modeled after the long tradition of independent bottlers in Scotland.   This week's featured cocktail is a Penicillin variation using Lost Lantern's American Vatted Malt:   AVM #1 Penicillin 2 ounces Lost Lantern American Vatted Malt Edition No 1.  3/4 ounce *honey-ginger syrup 3/4 ounce fresh lemon juice 1/4 ounce Colkegan Single Malt, Lost Lantern Santa Fe Spirits Single Malt Single Cask, or any mesquite-smoked single malt candied ginger for garnish   Combine Vatted Malt, honey-ginger syrup, lemon juice, and ice in a cocktail shaker. Shake until chilled. Strain into a rocks glass filled with ice. Float the mesquite-smoked single malt and garnish with candied ginger.   Lost Lantern Link: Website Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

This week's guest is Morgan McLachlan, co-founder and Master Distiller behind Los Angeles based distilleries The Spirit Guild and AMASS. AMASS is Morgan's most recent project and it takes inspiration from the vast botanicals that grow and are indigenous to Southern California. Morgan and I discuss Los Angeles terroir, our Pacific Northwest roots, and how she likens the technique and art of distilling to her time in the film industry behind the camera.   This week's featured cocktail is the Vesper using AMASS Gin & Vodka:   AMASS Vesper 3 oz AMASS Gin 1 oz AMASS Vodka 1/2 ounce Lillet Blanc Aperitif lemon twist for garnish   Add all ingredients to an ice-filled mixing glass. Stir until well chilled. Strain into a cocktail glass and garnish with a lemon twist.   AMASS Links: Website Instagram Twitter Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

This week's guest is David Vitale, founder of Australian whisky brand Starward. David and I discussed the unique quality that red wine barrels bring to Starward, the fascinating history of Australian whisky, and his recent move to the states in order to help his brand thrive here.   Inverted Manhattan 2 oz Dolin Rouge Vermouth 1 oz Starward Two-Fold Australian Whisky 2-3 dashes Peychaud's Bitters Cocktail Cherry for Garnish   Add all ingredients to an ice-filled mixing glass. Stir until well chilled. Strain into a cocktail glass and garnish with a cherry.   Starward Whisky Links: Website Instagram Twitter Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

Award-winning director and producer Paul Feig is this week's guest, discussing his new, exciting project: Artingstall's Brilliant London Dry Gin.   This week's featured cocktail is Paul Feig's original cocktail recipe, the Deep End:   Deep End 1.5 oz Artingstall's Brilliant London Dry Gin 1 oz Cointreau .5 oz Fresh Lime Juice .5 oz Blue Curacao lime wheel, garnish   Add all ingredients to an ice-filled shaker. Shake until well chilled. Strain into a cocktail glass. Garnish with a lime wheel.   Artingstall's Gin Links: Website Instagram Twitter Facebook Paul Feig's Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

Raj Peter Bhakta has been a successful entrepreneur, a former contestant on The Apprentice, and even a political candidate. But he is best known in the spirits industry as the founder of the premium rye whiskey brand WhistlePig. After selling the popular brand last year, Raj has now moved on to reviving another spirits category that has long been under appreciated - Armagnac brandy. BHAKTA Brandy, launched over the summer, is a blend of 8 Armagnac vintages 50-152 years old, and finished in Islay Scotch casks. Raj and I discuss his move from whiskey to brandy, the story behind these hidden vintages, and why you should be buying these bottles of history now.    BHAKTA Brandy Links: Website Instagram Facebook Raj's Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

In continuation of National Bourbon Heritage Month - and the last episode in our Bourbon series - this week's guests are Peggy Noe Stevens and Susan Reigler, authors of Which Fork Do I Use With My Bourbon? Setting the Table for Tastings, Food Pairings, Dinners, and Cocktail Parties. This week's featured cocktail is Susan's recipe for a Manhattan: Manhattan 3 ounces bourbon 1 ounce sweet vermouth 2 dashes Angostura bitters 1 stemmed cherry for garnish Combine the bourbon, vermouth, and bitters in a mixing beaker with ice and stir until well chilled. Strain into a chilled, stemmed cocktail glass or coupe glass. Garnish with the cherry.   Links: Book Peggy Noe Stevens Susan Reigler   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

In continuation of National Bourbon Heritage Month, this week's guest is Trey Zoeller, founder of Jefferson’s Bourbon, a collection of small batch bourbons founded in 1997, before there was a 'craft' spirits industry. Trey and I discussed his family's deep connection to Kentucky bourbon, Jefferson’s early days before the bourbon boom when he could barely give the stuff away, and his experimental approach to aging whiskey on a shark tagging vessel.   This week's featured "cocktail" is how Trey prefers to drink Jefferson's Small Batch, Trey's Favorite - poured over a large rock, with a few dashes of spiced bitters, and a twist.    Jefferson's Bourbon Links: Website Instagram Twitter Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

September is National Bourbon Heritage Month and The Bit by a Fox Podcast will have a new bourbon focused episode every Friday. This week our guest is Nicole Austin, the charming head distiller at Cascade Hollow Distilling Co. better known as the George Dickel distillery. Nicole has proven herself to be a gifted distiller, helping to bring home multiple awards in her first few years of working for this storied Tennessee whisky brand established in the 1870s. But she's also been a huge advocate for the distilling industry in general, and is widely respected for her groundbreaking work in all aspects of the business. We got to touch on all of that, and talk about the newest Dickel expression the fantastic Bottled in Bond.   Nicole's Links Instagram   George Dickel Tennessee Whisky Links: Website Instagram YouTube Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

September is National Bourbon Heritage Month and The Bit by a Fox Podcast will have a new bourbon focused episode every Friday. This week we are kicking off the festivities with an interview with MGP's David Whitmer, the master blender behind the distillery's award-winning brands, including the coveted Remus Repeal Reserve. With the September 1st launch of the Series IV expression, we discuss the consumer excitement behind this fourth release, why the launch was chosen to be before the traditional Repeal Day this year, and the legendary story of lawyer, bootlegger, bon vivant, George Remus - the inspiration behind the brand.   This week's featured cocktail is a Sazerac featuring Remus Repeal Reserve Series IV:   Remus Sazerac 2 oz Remus Repeal Reserve bar spoon Absinthe 4 dashes Bitters 1/4 oz maple syrup instead Garnish: Lemon Peel   Add absinthe to a rocks glass, swirl it around to coat the glass and dump out remaining liquid, then set aside. Add the rest of the ingredients with ice. Stir until chilled. Strain into a rocks glass with large ice cube. Twist lemon oils into drink. Discard or add to the glass.   Links: Website Instagram Twitter Elixir Saloon Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

Award-winning bartender and industry veteran H. Joseph Ehrmann chats about his 30+ journey in the food and beverage industry, his legendary San Francisco bar Elixir, and his new line of cold pressed cocktail mixers, Fresh Victor.  This week's featured cocktail is a Fresh Victor Whiskey Sour: Fresh Victor Whiskey Sour 3 oz Fresh Victor Lemon Sour Mix 1 1/2-2oz whiskey 3/4 oz egg white (optional)   Add all ingredients to a cocktail shaker full of ice, shake well and strain over an ice-filled rocks glass; garnish with an orange slice and a cherry.   H. Joseph Ehrmann's Links: Website Instagram Twitter Elixir Saloon Elixir Twitter Elixir To Go Fresh Victor Fresh Victor Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

Back from summer hiatus with a fun, aspirational, Italiano episode!  This week we have return guest food stylist, producer, author, and spirit guide to all things la dolce vita, Annette Joseph who's just written her third book, a memoir, Italy Is My Boyfriend. Annette's book is a love letter to Italy, an informative guide to future ex-pats, and a hilarious account of falling madly in love with a place, and living there half the year despite its many challenges. Come for the aperitivi, and stay for the chiacchierare. This week's featured cocktail is Annette Joseph's Limoncello Margarita.   Limoncello Margarita 2 oz tequila 1/2 oz limoncello 1 oz fresh lemon juice 1/2 oz orange liqueur lemon slice for garnish   Fill a glass with ice, then add the tequila, limoncello, lemon juice, and orange liqueur. Stir to chill and serve with a lemon slice garnish.   Annette Joseph Links: Website Italy Is My Boyfriend  La Fortezza Workshops Instagram Facebook   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

St. George Spirits, founded in 1982, is one of the OG craft distilleries in the country. Located in Northern California and founded by German born distilling legend Jörg Rupf, St. George Spirits helped to kick off the modern American distillation movement as we know it. Their fascinating story is told by this week's guests, the very entertaining distillers of St. George Spirits: Lance Winters and Dave Smith.   This week's featured cocktail is St. George Spirits' take on Dick Bradsell's classic Bramble.    Raspberry Bramble 2 oz St. George Terroir Gin  1/2 oz St. George Raspberry Liqueur 1 oz fresh lemon juice 1/2 oz simple syrup   Shake gin, lemon juice, and simple syrup with ice, then strain into a tall glass filled with crushed ice. Drizzle raspberry liqueur over the top and garnish with lemon.   St. George Spirits Links: Website Instagram Facebook Twitter   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

There's no question climate change is affecting so much of our world's agriculture. The wine industry has been on the front lines of this for decades. Fighting climate change and adapting to our warming planet has been a priority for the growers and producers in Champagne, France for the last 20 years. Their high level of quality and distinct style depends on them staying ahead of the curve. The Comité Interprofessionnel du Vin de Champagne (CIVC) - the organization that represents Champagne production - has been leading the way in sustainability efforts for much of the world. Thibaut Le Mailloux, the CIVC's Communications Director, sat down with my from his home in France, to discuss life during quarantine, how wine growers are adapting to climate change, and the aggressive sustainability plans in place for the Champagne region.   This week's featured cocktail is the classic Champagne Cocktail:    Champagne Cocktail Brut Champagne 3-4 dashes Aromatic Bitters Garnish: Lemon Twist    Place the sugar cube in a chilled champagne coupe. Dash the cube with bitters and top with bubbly. Garnish with a lemon twist.   Official Champagne Links: Website Instagram Sustainability in Champagne Become a Champagne Expert Champagne's 360-degree Virtual Tour   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

The Coronavirus continues to keep many of us quarantined, and without the luxury of going out to bars and restaurants, there's a LOT of home bartending going on. And we're here to help. For this week's episode I sat down with Los Angeles bartender, Ramsey Musk - Bar Director of acclaimed Filipino restaurant, Ma'am Sir, and head camp counselor at CampOUT - a monthly jamboree and charity event for queer bar industry and friends. We talk about the basics you need to set up your home bar, and Ramsey's favorites and special go-tos during this time of quarantine.   This week's featured cocktail is Ramsey's favorite new quarantine cocktail...   Boy From Ipanema  1 oz cachaca (Ramsey uses Avua Amburana Cachaca) .5 oz pineapple liqueur (He uses Giffard) .5 oz pineapple juice .25 oz coconut liqueur (Mahina, but others will do) 1 oz ginger beer Top with prosecco or the like!   In a shaker tin add cachaca, pineapple juice and liqueurs with ice. Shake until chilled. Strain into an ice-filled highball glass. Add Ginger beer and top with prosecco.   Ramsey's Links: CampOUT Ma'am Sir Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

This week's guest is Kim Haasarud from the United States Bartenders Guild National Charity Foundation. Kim is here to answer all the hard hitting questions around their Bartender Emergency Assistance Program’s COVID-19 Relief campaign. So many, especially in the hospitality industry, are out of work and struggling, and trying to make ends meet. The USBG Foundation is trying to soften the blow, but has been getting blow back from those having trouble actually getting the funds they apply for. Kim is here to address those issues, break down how the foundation actually works, and give tips on how to successfully apply for grant money from the foundation.   USBG National Charity Foundation Links: WebsiteTwitter Facebook Instagram   Art Beyond the Glass - Sipping at Home Cocktails Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

For this week's episode I spoke with Colin Spoelman, the Co-Founder and Head Distiller of Kings County Distillery - New York City's oldest, largest, and premier whiskey distillery, and a leader in America's craft distilling movement. Founded in 2010, Kings County was New York City's first whiskey distillery since prohibition. They are just now celebrating their 10 year anniversary. This was a fun deep dive into the history of Kings County, and a look back on the seismic changes in craft distilling and American whiskey over the course of a decade.   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

Hundreds of distillers in all 50 states are now producing hand sanitizer to help fight COVID-19. They've chosen to step up to create a product most of them knew nothing about, and it happened fast.   This week's guests are: Eral Gokgol-Kline - Founder + Managing Principal for The Vale Fox Distillery - a small batch distillery that is just under a year old and located in the Hudson Valley in New York State.   Becky Harris - Founder and Chief Distiller of Catoctin Creek Distilling out of Purcellville, Virginia. Chris Swonger - President and CEO of the Distilled Spirits Council of the United States - DISCUS. Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

San Francisco-based cocktail & spirits writer, speaker & educator Camper English is here to discuss Cocktail Safe - his new-ish website dedicated to safety in cocktail ingredients and techniques. Cocktail Safe has been getting a lot of attention due to the discussion around anti-malarial drugs being an effective treatment for Covid-19. Since Camper also happens to be an expert in quinine, tonic water and cinchona bark, he's here to set the record straight on all of this.   Camper's Links: Alcademics Cocktail Safe Twitter Facebook Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

This episode features Eric "ET" Tecosky - veteran LA bartender and founder of Dirty Sue Premium Olive Juice. We talked about his early days in the LA bar scene, his home away from home - Jones Hollywood, and life as an entrepreneur in the ever-changing cocktail landscape.   This week's featured cocktail from Eric Tecosky is a spicy Paloma variation served up. SLAP & TICKLE1 ½ oz Herradura or other quality tequila2 oz Fresh Grapefruit Juice ½ oz fresh lime juice ½ oz Agave Syrup (1:1) 2 slices cucumbers 5 drops salty Angels Tears* Dirty Sue Premium Olive Juice 3-4 drops (or to taste) Spicy Stuff** Muddle cucumber. Add all ingredients except soda to ice-filled shaker. Shake. Add 1 oz of Q soda water. Fine strain into a cocktail glass. Garnish with cucumber slice.  *Angle Tears - in a dropper bottle add ½ oz Dirty Sue Premium Olive Juice and 3 ½ oz spring water. ** Spicy Stuff - in a dropper bottle add 2 small, chopped habanero peppers. Fill with 100 proof vodka. Let sit for a few hours before use ET's Links: Dirty Sue Website Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

This week we have return guest, New York-based food, wine, and spirits writer Kara Newman on the show. She discusses her sixth cocktail book, an interactive sort of choose your own adventure book called Cocktails with a Twist. We also invent what we think should be a new classic cocktail, talk about babies making martinis, and our love of vermouth, gin and aquavit.  This week's cocktail: 'Vit & It - served up in a Nick & Nora glass 2 oz Aquavit  1 oz Sweet Vermouth Orange Bitters garnish: Orange twist   Stir the aquavit and vermouth in an ice-filled mixing glass until sufficiently chilled. Add a few dashes of orange bitters. Strain into a chilled Nick & Nora glass. Twist the orange peel over the glass to extract the oils. Garnish and enjoy.   Kara Newman's Links: Website Twitter Instagram Cocktails with a Twist   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

For this week's episode, I spoke with Malek Amrani, entrepreneur, sommelier, and founder of The Vice Wine, a small batch Napa Valley wine label that's been getting a lot of attention since its launch a few years back. Malek and I discussed his journey from Moroccan teenager landing in New York, to his very early start in drinks business, and balancing his life as wine maker and business owner with a passion for Triathlons and physical fitness. The Vice Wine LinksWebsiteInstagramFacebook Malek Amrani Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

This week is a bonus episode because our friend - bartender, cocktail rockstar, frequent Bit by a Fox Podcast guest, Aaron Polsky - is on the cusp of launching a super exciting craft cocktail business. What happens when you structure a drinks business like a record label - highlighting the talent in the industry and their creations versus the brand itself? That's what Aaron wants to do with his ready to drink canned cocktails LiveWire Drinks, working with some of the most acclaimed bartenders around the world, and bottling their genius for the masses.    LinksLiveWire Drinks & TalentAaron Polsky's Instagram   Bit by a Fox Links: Blog Instagram Facebook Twitter Podcast Music

This week we are talking all things Mezcal - the wild and smoky and often misunderstood cousin of tequila. My guest is Jeremy Simpson, the GM and Beverage Director at Bar Caló an acclaimed mezcaleria, cocktail bar, and restaurant in the heart of Los Angeles’ Echo Park neighborhood. Having led this mezcal heavy bar program which features over 70 different mezcals focused on small producers and Mexican owned palenques, Jeremy has become a mezcal expert, and advocate of small batch agriculture and time-honored traditional techniques. Join us as we dive into this extraordinary Mexican-made agave spirit.   This week's featured cocktail is Jeremy Simpson's Aqua del Rancho currently featured at Bar Caló in Los Angeles:   Aqua del Rancho Rayu Espadin Mezcal lime juice Fee Brothers Cherry Bitters Bottle of Topo Chico  sprig of mint   Open Topo Chico, dump out 2 1/2 ounces, in the bottle add 1/2 ounce of fresh lime juice, 2 ounces of mezcal, 4-5 dashes of cherry bitters, add mint garnish and long straw, and enjoy!   Bar Caló's Links: Website Instagram Facebook   Jeremy Simpson   Bit by a Fox Links: Blog Instagram Facebook twitter: https://twitter.com/bitbyafox

What do Frank Sinatra, Awkwafina, LA's pioneering punk rock scene & craft cocktails all have in common? They all have a connection to LA's historic General Lee's Cocktail House in Chinatown. On the cusp of the Chinese New Year kicking off tomorrow, we are taking a deep dive into one of the oldest family owned establishments in Los Angeles, originally opened by the Lee family in Old Chinatown in the late 1800s.     There is now 6 generations of the Lee Family and Sharon Lee, one of this week's guests is here to talk about her family's legacy as pioneers of LA's Chinatown and the founders of the original General Lee's Restaurant - one of the most glamorous destinations at the time. Jim Akimoto, General Lee's Managing Partner, also joins us to speak on the history of General Lee's and Chinatown, his connection to the place as a kid, and how they decided to preserve the legacy of General Lee's. Philip Ly, head bartender, also joins us to speak on the current cocktail program at General Lee's, and the planned Lunar Year celebrations this upcoming week.   This week's featured cocktail, General Lee's special cocktail for the Chinese New Year:   One Lucky Buck by Philip Ly 1.5 oz Ming River Baijiu .75 oz lime juice .75 oz ginger syrup 2 dash sichuan pepper tincture Shake and strain into a Collins glass   Top ginger beer 2 dsh Angostura bitters 2 dsh peychauds bitters on top Mint sprig garnish   General Lee's Links: Website Instagram Philip Ly   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  

Kicking off the third(!) season of the Bit by a Fox Podcast with one one of my all time favorites -  Diplomático Rum from Venezuela. I spoke with Master Distiller Nelson Hernández as well as National Brand Ambassador Emmanuel Pena about what makes Diplomático so special, the radical sustainability efforts that have been implemented throughout their community, and how the business is able to successfully navigate in the midst of a country in turmoil.     This week's featured cocktail:   Watermelon Daiquiri 2 oz Watermelon Juice 2 oz Diplomático Planas White Rum 1/2 oz Simple syrup 1 oz Lime juice watermelon garnish   Pour all ingredients into shaker with ice cubes. Shake well. Strain in chilled cocktail glass. Garnish with a watermelon wedge.   Diplomatico Rum Links: Website Instagram Emmanuel Pena    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  

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

For this week's episode I'm talking to friend and journalist Dan Dunn - one of the OG booze writers, before the craft cocktail scene was even a thing. We talked about everything from those early days, hanging with cocktail legends and trying a Negroni for the first time, to his notorious Playboy column “The Imbiber”, what it's like to turn his life into a TV show, and his new podcast What We're Drinking with Dan Dunn. This week's featured cocktail from LA's The Corner Door: Lion OG  2 oz Jack Daniels Rye 1 oz lemon juice 1 oz OJ 1 oz of brown-butter honey syrup*  a sprig of sage    Place all ingredients including the sage in the shaker with ice and shake until well chilled. Strain it into a cocktail glass or bong - if you have it, and smoke with applewood and a smoking gun. *For the brown butter syrup take 3 parts honey to one part water to one part brown butter and blend it until it’s emulsified   Dan's Podcast:  What We're Drinking with Dan Dunn Dan's Social Media: Twitter Instagram 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

This week, we’re continuing our Bartender Interview Series, The Master Blend - a collaboration with BERTOUX Brandy. This week’s guest is Aaron Michael Siak, bar director at Bibo Ergo Sum in Los Angeles. We spoke about Aaron's career change at 29 from public accounting to fine dining, his discovery of craft cocktails at The Franklin Bar in Philadelphia, and his journey from Philly to LA. Siak's BERTOUX Brandy cocktail currently featured at Bibo Ergo Sum: 'TELLE ME ABOUT IT  1 dash absinthe 2 dash orange bitters 4 dash Peychauds bitters 3/4 oz lime juice 1 oz celery syrup 1/2 tsp Hamilton Pimento Dram Liqueur Tsp Batavia arrack  1/4 oz Uruapan Charanda Blanco Rum 1 1/2 oz Bertoux Brandy   Add ingredients to cocktail shaker and shake over ice. Strain into an ice-filled Collins glass. Top with tonic, and garnish with fresh mint Links: Bertoux BrandyWebsite Instagram Bibo Ergo Sum 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

For this week's episode I'm talking to food and drinks writer Jason Horn about his most recent story as drinks contributor for Playboy.com: Climate Change is Coming For Your Cocktails. The changing weather is rapidly affecting our food and drink, and it may even be responsible for killing what could have been the best bar in the world.  This week's featured cocktail: The Briny Martini  2 oz Grey Whale Gin 1/2 oz Dry Vermouth  1/4 oz Olive Brine   Stir all ingredients over ice. Strain into a chilled cocktail glass. Garnish with two olives or pickled kelp   links:  Climate Change is Coming For Your Cocktails Jason Horn: Twitter Website 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  

This week, we’re continuing our Bartender Interview Series, The Master Blend - a collaboration with BERTOUX Brandy. This bi-weekly series of interviews will have each bartender discuss their distinct style, biggest inspirations, and how they’re making their mark on today’s cocktail culture. This week’s guest is Nicolas Torres, owner and bar director at popular San Francisco bar True Laurel. We spoke about what it takes to create a sustainable cocktail bar, the California influence on True Laurel, and the lighter direction the drinks industry as a whole is taking.   Torres's BERTOUX Brandy cocktail currently featured at San Francisco's True Laurel: SILK THE SHUCKER   .75 oz. Corn Cob infused BERTOUX Brandy .75 oz. Amendoa (or Amaretto) .5 oz. Corn Silk-Infused Whiskey .25 oz. Lemon Juice .25 oz. Sweet Vermouth (Torino style)   Combine ingredients and add to 1.25 oz. of milk, let curdle and then strain, and strain again through collected curds until clear. Links: Bertoux BrandyWebsite Instagram True Laurel Website Instagram Facebook Twitter 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

This week we’re continuing our Bartender Interview Series, The Master Blend - a collaboration with BERTOUX Brandy. This bi-weekly series of interviews will have each bartender discuss their distinct style, biggest inspirations, and how they’re making their mark on today’s cocktail culture. This week’s guest is Michael Kudra, head bartender at the three Michelin starred restaurant Quince in San Francisco. Kudra, formerly from Chicago’s famed Aviary, moved to California in 2017 to take over the fine dining bar program at Quince. We discussed how his move to California has helped to encourage his biggest inspirations behind the bar. Michael's BERTOUX Brandy cocktail currently featured at San Francisco's Quince Restaurant: THE NATURALIST   1.5 oz. BERTOUX Brandy 1/3 oz. Amaro Nonino   1/3 oz. Aperol   1/3 oz. Lillet Rose   .5 oz. of Lemon Sherbet   .5 oz. Acid-Adjusted Grapefruit Juice    2 Dashes Lemon Saline    Shake, double-strain and garnish with Grapefruit Pearls.   Serve up, in a Japanese Martini Glass.  Links: Bertoux BrandyWebsite Instagram Quince Restaurant Website InstagramTwitter 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

Brent Elliott is the Master Distiller behind one of the most iconic bourbon brands in the world - Four Roses Bourbon. We got to chat about the dramatic journey that Four Roses has had since 1888(!), how they were one of the few distilleries in America to survive Prohibition, and how Seagrams nearly destroyed the brand in the 1950s. I also got a chance to taste the "Fourth Rose" in their lineup - Four Roses Small Batch Select. This week's cocktail recipe is the Gold Rush: Gold Rush  2 oz Four Roses Small Batch Select 3/4 oz Honey Syrup 3/4 oz Lemon Juice   Shake all ingredients over ice until chilled. Strain into a rocks glass with ice. Lemon peel garnish is optional.   Four Roses Bourbon Links: Website Instagram Facebook Twitter   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

This week we’re continuing the second chapter of the Bartender Interview Series, The Master Blend - a collaboration with BERTOUX Brandy. This bi-weekly series of interviews will have each bartender discuss their distinct style, biggest inspirations, and how they’re making their mark on today’s cocktail culture. This week’s guest is San Francisco bartender Natalie Lichtman. She may come off as an elegant pink-haired Holly Golightly behind the bar, however Natalie’s quick rise in the intense restaurant and bar world of San Francisco has proven that she has ambition and the chops. We talked about the importance of mentors, getting that big break, and how she finds a way to feed her unique artistry behind the bar and away from it.  Natalie's BERTOUX Brandy cocktail currently featured at San Francisco's Nico Restaurant: The Aperitif 1.25 oz. BERTOUX Brandy .75 oz. Verjus Blanc .5 oz. Kina L’Aero D'or .5 oz. Bigallet China-China Amaro   Stir all ingredients over ice, strain, and serve up in a Nick and Nora glass. Garnish is a petite corvette rose with small shards of lemon pith and sage leaves tucked between the petals.  Links: Bertoux BrandyWebsite InstagramNico Restaurant Website InstagramTwitter Facebook Natalie Lichtman 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

Sean Harrison is the Master Distiller behind one of the oldest and iconic gin recipes known around the globe, Plymouth Gin. We spoke about his serendipitous beginnings with the distillery, what it's like to be the maker of such a historic brand, and the evolution he's witnessed of gin and Plymouth over the last two decades. This week's cocktail recipe is Sean Harrison's Rosé Fifty-Fifty: Rosé Fifty-Fifty  1 part Plymouth Gin  1 part Lillet Rosé  Grapefruit Twist    Stir and serve in a rocks glass over a large cube of ice, without garnish.   Plymouth Gin Links: Website Instagram Facebook Twitter   Sean Harrison's Instagram   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    

This week, we’re kicking off our second chapter of The Master Blend - A Bartender Series. 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 installment is a continuation of interviews that will have each bartender discuss their distinct style, biggest inspirations, and how they’re making their mark on today’s cocktail culture. Kicking off this second Master Blend series is Christopher Longoria, Beverage Director at the insanely popular restaurant, Che Fico in San Francisco. We talked poetry, California, hip hop, his 20 year evolution behind the bar, and discovering, as an artist and as a bartender, less is more.    Christopher's BERTOUX Brandy cocktail currently featured at San Francisco's Che Fico:   SMOKED STRAWBERRIES  1 oz Smoked Strawberry Juice*  .75 oz Earl Grey Tea Syrup*  .25 oz Ramazzotti Amaro .5 oz Lime Juice  Pinch of salt  4 Dashes Absinthe (through a bitters decanter)  1.5 oz BERTOUX Brandy    Shake, double strain. Serve up, in a coupe. No garnish.   *RECIPES on the Bit by a Fox Blog Links: Bertoux BrandyWebsite InstagramChe Fico Website Instagram Christopher Longoria 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

Champagne House Laurent-Perrier, founded in 1812, can be credited with many of the cutting edge ideas that have defined champagne production. They are responsible for pioneering rose, as well as a style of champagne called Brut Nature that has zero dosage (any additional sugar). Laurent-Perrier is also the largest family and female run Champagne House in the world. Francofile, New Jersey Native, and President of Laurent-Perrier, Michelle DeFeo has been at the helm since 2014, but her experience in the champagne business goes back to the very beginnings of her career. We discussed her journey to the champagne business, the feminist history of the Laurent-Perrier, and what kind of responsibility comes with leading the largest female run Champagne House in the world.   Champagne Laurent-Perrier Links: Website Instagram Facebook Twitter   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

Vodka made entirely from MILK?! Black Cow Vodka is perhaps the first of its kind in the world made from discarded whey - a bi-product of cheese production. Co-founder Paul "Archie" Archard talks about how this harebrained idea came to be, how Black Cow is one of the most sustainable spirits being made, and why milk is the perfect organic ingredient to make vodka with.  This week's cocktail recipe is Black Cow Vodka's Espresso Martini: Espresso Martini2 oz Black Cow Vodka 1 oz Fresh Cooled Coffee .5 oz Maple Syrup Shake hard over ice and serve in a martini glass. Garnish with 3 coffee beans. Black Cow Vodka Links: Website Instagram Facebook Twitter   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

Mr Black Cold Brew Coffee Liqueur was created five years ago in Australia by distiller Philip Moore and coffee-enthusiast and designer, Tom Baker. A first of its kind, Mr Black is a coffee liqueur made with single origin cold brew coffee and Australian wheat vodka. It has half the sugar and 10 times the coffee of traditional coffee liqueurs - a cold brew spirit for coffee purists.   At the official LA launch, I sat down with co-founder Tom Baker and Mr Black’s Global Coffee Ambassador, Martin Hudak.   This week's cocktail recipe is the Cold Fashioned: Cold Fashioned1.5 oz Mr Black Cold Brew Coffee Liqueur 1 oz Rye Whiskey Dash Orange Bitters Orange Twist - garnish Stir with ice. Serve in rocks glass. Orange twist garnish.    Mr Black Links: Website Instagram Facebook Twitter   Martin Hudak's Instagram Tom Baker's Instagram   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

Päntsdrunk is the Finnish concept of drinking alone in your underwear. It is also the title of a popular book by Miska Rantanen detailing the intricacies of this Finnish practice. Podcast host, producer and all around superstar Kristen Meinzer knows a thing or two about getting Päntsdrunk after she and her co-host lived two weeks of it for her popular podcast By the Book.  This week's cocktail is a combo of Kristen's favorite drink as well as the Päntsdrunk drink of choice in Finland - beer.  Blended Beer Margaritas for a Pitcher that’ll serve 6-8 (you can always freeze the rest for later) 12 oz can frozen limeade  12 oz Blanco Tequila 1 bottle beer – light lager or pilsner ice   In a blender, combine all ingredients and fill with ice. Blend on low until working up in speed, careful not to go too high because of the beer. Blend until smooth. Add salt to glass and serve!    Links: Päntsdrunk Book Kristen's Website Pre-Order Kristen's book: So You Want to Start a Podcast By the Book Podcast When Meghan Met Harry Podcast Twitter Instagram 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

This week we take a deep dive into Japanese distilled spirit, Shochu with Paul Nakayama, founder of Nankai Shochu.   This week's cocktail recipe is a Japanese style Mule: Yuzu Pop2 oz Nakai Shochu 4 oz Ginger Beer Splash of Yuzu juice In a rocks filled highball glass, add ingredients and stir.   Nankai Shochu Links: 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

Sake may be known as a Japanese rice wine but the process of making the stuff is closer to beer making, and it may be one of the most versatile drinks to have with food. Tim Sullivan, this week's guest, is an unlikely expert and educator of sake, but after devoting the last decade to sake, and learning the craft of sake brewing in Japan, Tim is now one of the top sake experts in the US, a national sake educator, and a Global Brand Ambassador of Hakkaisan Sake Brewery based in Niigata, Japan. Hakkaisan Sake Brewery Urban SakeTimothy Sullivan's InstagramSnow Aged Junmai Ginjo 3 YearsHakkaisan Clear Sparkling “AWA” 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

Sonoma wine country is a magical place and I'm still high from my visit last month. I capped off my trip with an interview with longtime Sonoma resident, Beth Costa - an expert on the region, Executive Director and host of Wine Road - a website and award-winning podcast devoted to the all things Northern Sonoma wine country. Get ready to plan your next trip, because we've mapped out your perfect day in Sonoma County.    Beth Costa's Wine Picks: Acorn Winery Trattore Farms   Wine Road Links:Website Instagram Podcast Twitter Facebook   Sonoma House Retreat Links: Russian River Valley Winegrowers Sonoma Valley Vintners & Growers Dry Creek Valley Alexander Valley Kenwood Inn & Spa Glen Ellen Star Jordan Winery Russian River Vineyards Jimtown Store Sutro Wine Silver Oak Cellars Stonestreet Winery Carpenter Wines   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

English sparkling wine is suddenly all the rage with wine experts and enthusiasts alike. But it's been bubbling up for the last 30-40 years, spearheaded by the leading English sparkler (and apparently the royal family's fave), Chapel Down. I sat down with head wine maker Josh Donaghay-Spire while he was in town recently, and we chatted about the exciting category of English sparkling wine.  This week's cocktail recipe is an English winemaker’s twist on the classic French 75... English 751.5 oz of London Dry Gin .5 oz lemon juice .5 oz simple syrup Chapel Down Brut Shake the gin, lemon juice and simple syrup over ice. Strain into a chilled flute or coupe glass, and top with Chapel Down Brut.    Chapel Down Links:Website Instagram Twitter 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

This week is our fourth episode in the Bartender Interview Series - The Master Blend. In collaboration with BERTOUX Brandy, the Bit by a Fox Podcast is hosting a series of interviews with some of America’s most acclaimed and innovative bartenders. This week's interview is with one of the sparkliest personalities in the LA bar scene - Broken Shaker LA's Bar Director and glitter enthusiast, Christine Wiseman. Christine Wiseman's BERTOUX Brandy cocktail: Crème de Ciel  2 oz BERTOUX Brandy .50 oz Gentian Infused Chinola* .75 oz Lemon Juice .75 Blue Curacoa 1/8 oz Simple Syrup   Combine all ingredients in tin and shake, double strain into a coupe. Garnish with a marigold.    *Gentian Infused Chinola 750 ml Chinola 3 oz Gentian Infuse for 1 hr and strain LinksBERTOUX Brandy Broken Shaker Christine's Instagram 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

Hobbiest mixologist, viral video personality, and cocktail book author of Suck It Up: Extraordinary Cocktails for Everyday People, Dan Magro has a real-talk and hilarious approach to mixing drinks and taking names. We talked about the proliferation of multi-hyphenates in LA, his deep love of brunch as a lifestyle, and his ultimate, if unexpected, drinking buddy. This week's cocktail recipe is a brunch favorite from Dan's book, Suck it Up. Lavender Mimosa - served in a champagne flute Brut Champagne or Sparkling Wine Lavender Honey Infusion* a lemon, quartered Garnish: fresh lavender    Rub the lemon slice around the rim of the flute, squeeze the juice into the glass, and the drop the wedge in. Fill the glass with 3/4 of bubbly, top off the remainder of the  glass with the lavender honey syrup. Garnish with lavender.    *Lavender Honey Infusion Bring 3 cups of water to a boil. Once boiling, add 1/3 cup of honey and stir for 3 minutes, then reduce heat to medium. Add 1/4 cup of dried lavender, and stir for 1 minute making sure all lavender is immersed in water. Turn off the heat, cover and let sit overnight. Strain the cooled liquid, discarding the solids. Store in the refrigerator for 2 weeks.    LinksSuck it Up: Extraordinary Cocktails For Everyday People Dan's Viral Buzzfeed Video Dan Magro's Instagram Bit by a Fox Links: Bit by a Fox Blog Instagram Facebook Twitter   music: https://www.humanworldwide.com

This week is our third episode in the Bartender Interview Series - The Master Blend. In collaboration with BERTOUX Brandy, the Bit by a Fox Podcast is hosting a series of interviews with some of America’s most acclaimed and innovative bartenders. This week's interview is with Devon Tarby who discusses her bartending beginnings at famed cocktail bar The Varnish where she met her future partners in the highly successful hospitality firm, Proprietors LLC, and what it's like to be nominated for a James Beard Award.  Devon Tarby's BERTOUX Brandy cocktail: Perfect Timing 1.5 oz BERTOUX Brandy .75 oz Fusion Verjus Blanc .75 oz Ramazzotti Aperitivo .25 oz Giffard Creme de Peche 1 tsp. Simple Syrup 2 dashes acid Phosphate 2 drops of salt solution Stir all ingredients with ice and strain into chilled cocktail coupe. Garnish with edible flower.     LinksBERTOUX Brandy Proprietors, LLC Devon's Instagram 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    

Peter Nevenglosky, co-founder of Avuá Cachaça discusses the category of Cachaça and it’s rich history, how he got involved in this Brazilian spirit, and how a little known cocktail legend named Sasha Petraske of Milk & Honey was the first to give this little brand a leg up.  This week's cocktail recipe is the Pan Am cocktail created by Cervantes Ramirez from Milk & Honey in New York City. Pan Am by Cervantes Ramirez 1oz Avuá Amburana 1 oz Dry Vermouth 1 oz Dry Curaçao orange twist   Add ingredients and ice to a mixing glass, stir until well chilled, strain into a rocks glass over ice. Swipe rim of glass with orange peel, squeeze, and drop into the glass.   Avuá Cachaça Links:Website Instagram Twitter   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

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.    Yael Vengroff’s BERTOUX Brandy cocktail:   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. LinksBERTOUX Brandy The Spare Room in The Hollywood Roosevelt Hotel Genghis Cohen Yael Vengroff's Instagram 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

Catoctin Creek, a microdistillery in Purcellville, Virginia founded by husband and wife team, Becky and Scott Harris in 2009, is known for their award winning rye whiskies and their devoted cult following. On the cusp of their 10 year anniversary, I spoke with Scott about their journey into the distilling world, and their path to success over this past decade.    This week's cocktail recipe is Scott's favorite Manhattan recipe: Catoctin Creek Manhattan 2 oz Catoctin Creek 92 Proof Distillers Edition Roundstone Rye 1 oz Carpano Antica Sweet Vermouth 1 dash aromatic bitters or another of your favorites 1 tsp Maraschino cherry juice Maraschino cherry for garnish   Pour all ingredients into a mixing glass with ice. Stir until chilled. Strain into a cocktail glass and garnish.   Catoctin Creek Links: Website Instagram Facebook Twitter   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

This week, we kick off The Master Blend - A Bartender Series. 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. Kicking off this first episode in the series is Aaron Polsky. Part Mad Scientist, part Jimmy Page, part sweet Jersey boy, Aaron is the creative bar director behind the lively Rock & Roll cocktail bar in Hollywood, Harvard & Stone.  Aaron's BERTOUX Brandy cocktail recipe is a riff on the French 75: Black Diamond1.5 oz BERTOUX Brandy .5 oz St Germain Elderflower Liqueur .5 oz homemade elderberry or blueberry liqueur* .75 oz fresh lime juice Champagne Shake, strain into coupe with sugared rim, top with champagne or sparkling wine   **Blend 1/2lb fresh elderberries or blueberries with 500mL vodka.  Strain, combine with 500mL simple syrup and bottle.  Will hold indefinitely LinksBERTOUX Brandy Harvard & Stone Aaron Polsky's Instagram 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