The Modern Bar Cart Podcast

Sother Teague is the barman behind the hit NYC bar, Amor y Amargo (Trans: "Love and Bitters"). He is also the authors of the books, I'm Just Here for the Drinks and Let's Get Blitzen. Some of the topics covered in this wide-ranging conversation with Sother Teague include: The origin story of Sother Teague. From a biker bar in Panama City Florida, to the New England Culinary Institute, to tending bar in New York City. Why Amor Y Amargo is a bumble bee, and how it transformed from a trendy pop-up to an acclaimed East Village destination. The bizarre, seductive energy that characterized a pre-pandemic visit to Sother’s Bar, and what can it teach us about the meaning of being together and sharing a drink. How Sother has become the reluctant master of the pivot, and what changes are in store for guests at his new concept: Reserve by Amor y Amargo. Some thoughts on the daunting task of pairing food with boozy, stirred cocktails My first Underberg Bitters drinking contest (you’ll never guess who won) Details about what’s on the horizon for Sother (including several trash bags of bottle caps and a new Sunday Dinner ritual) And much, much more This episode is also brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In this passionate conversation with spirits entrepreneur Mary Sadlier, creator of Coole Swan Irish Cream Liqueur, some of the topics we discuss include: -How Mary spun a career in accounting and finance into a crusade with her dairy farmer husband to revolutionize the Irish Cream liqueur category. -The story behind the Coole Swan brand name, which involves a uniquely Irish geological feature, a famous poet, and a flock of...you guessed it, Swans. -Why the assimilative properties of cream make it an excellent canvas for conveying other flavors -How Mary manages to keep her ingredient list smaller and more natural than her competitors. -Ideas for using Coole Swan on your bar menu or in your next at-home cocktail adventure -What to drink when you’re hanging out with Clint Eastwood -And much, much more

In this bitter and botanical deep dive with Keli Rivers and David T. Smith, we preview their new book, Negroni, and discuss the ins and outs of this classic equal-parts cocktail. Some of the topics we discuss include: The various origin stories of the Negroni - both the conventional story about count Camillo Negroni, and also some stunningly international accounts that cast doubt on when and where this cocktail was truly invented, and by whom. What it’s like to assemble a cocktail book during a pandemic, and why Negroni turned out to be a timely tool for home bartenders affected by lockdowns and a lack of bars. The three primary buckets that all negronis can fall into: perfect ratio through formulation, perfect ratio through balance, and perfect ratio out the window. Some of the more exotic or avant-garde Negroni recipes in the book, including tiki negronis, creamy negronis, and even a negroni served hot. We learn the story behind Keli’s tattoo, the importance of having a bottled negroni in the fridge at all times, the virtues of gin and cola, and much, much more.

Welcome to another episode of Modern Bar Cart LIVE! This time around, we were lucky enough to have special guest Erin Petrey of Bourbon & Banter join us in person for a tasting of four different bourbons. The goal here was to see how different styles and mash bills affect the flavor profiles of America’s spirit and learn to appreciate how different flavors can be mapped onto decisions made during the distilling and barrel aging process. The bottles we taste in this stream are as follows (in case you want to taste along with us): Rebel Yell Kentucky Straight Bourbon Whiskey Elijah Craig Small Batch Four Roses Single Barrel Wild Turkey 17 year Bottled in Bond Quick little bio for Erin: Born and raised in the Bluegrass, Erin has always held an affinity for her home state’s signature spirit. Throughout her world travels (35 countries and counting!), Erin delights in spreading the gospel of bourbon across the globe, from Spain to Korea, and especially in her now home of Washington, DC. Erin spent her formative years studying international relations and finding the best libations the Nation’s Capital has to offer. Though a high rye bourbon will always be her favorite, she can never say no to a pretty bottle. Always up for an adventure, Erin also enjoys kayaking, science fiction, exceptional cocktails, and travelling everywhere possible. This episode was brought to you by Near Country Provisions. Shop their selection of locally sourced pork, beef, seafood, and (soon) chicken, and get your farm fresh meat delivered to your door every month.  Enter the code BARCART at checkout to receive 2 free pounds of bacon or ground beef with your first order.

In this continuation of our two-part exploration of spice in the Bloody Mary cocktail, Eric chats with food scientist Sarah Kolk of Silver Spring Foods about the chemistry and sensory biology responsible for our experience of spicy horseradish. Then, after a super spicy horseradish tasting, we synthesize some of the things we've learned about chemesthesis, benign masochism, and how spice operates like the "motor" of the Bloody Mary cocktail, helping to propel you out of your hangover.

Welcome to the latest installment of our Breaking Bloody series, where we systematically break down the Bloody Mary cocktail to investigate what each of its myriad ingredients bring to the table. This time around, we’re getting saucy, maybe a little zesty, and perhaps un poco picante. That’s right, we’re talking about spice, that flavor that puts some pep in your step and some fire in your belly. This episode goes out to all you pepper-heads out there who enjoy some sweat on your brow and some zing in your chow, you hard-charging capsaicin crusaders, Sriracha muchachas, and Cholula chieftains. To be Frank, it’s gonna be a red-hot ride, so hold on to your scovilles, pour yourself a glass of milk, and for the love of God, keep your hands away from your eyes (and other sundry mucous membranes). Our expert guests include: Dr. Alissa Nolden (Flavor researcher, University of Massachusetts) John Shope (Pepper Head and Brand Ambassador, Catoctin Creek Distilling Co.) Sarah Kolk (Research Scientist, Silver Spring Foods) Dr. Dan McCall (Gettysburg Odor and Flavor Lab)

In this fruity, fermented conversation with Crag Cavallo and Dan Pucci, authors of American Cider, some of the topics we discuss include: How each of these gentlemen fell in love with apples and cider through their shared experiences in the New York hospitality scene and their happy proximity to the Hudson Valley - one of our nation’s most prolific apple hubs Why cider developed differently in America than it did in Europe, and how different geographic, cultural, and economic factors contributed to various dark ages and revivals in the apple world. Of course, we talk about different exciting apple varietals with cool names like “Northern Spy” and “Black Twig,” as well as the four different categories that all cider apples can be placed into. We explain the different decisions that cider makers encounter on their way to delicious ferments, including yeast, terroir, and naming conventions. We offer tips for sourcing excellent cider for your home bar and even how to start experimenting with making your own cider, And much, much more.

In this interview with Professor Brian Connors of Florida International University, some of the topics we discuss include: His travels through the world of hospitality and education, including stints at Cornell, and Johnson & Wales, time spent in Ireland and at Michelin star restaurants in France, and even a little bit of chef work on private yachts. How Brian thinks about generalists and specialists in the hospitality space and what you can do to apply your unique skill set to a bar or restaurant career. What Florida International University and Bacardi are doing to explore the new face of hospitality during a pandemic and prepare the next generation of chefs, bartenders, and managers for the challenges they’ll face moving forward. Why Bar Project 2021 took a page out of the tech industry’s playbook by incorporating a sort of hospitality hackathon into their program. Where Brian and I think the industry is headed as we continue our march into 2021 and beyond. How to survive a drunken trip to Oaxaca with Hunter S. Thompson, And much, much more

In this mailbag episode, Eric answers questions from listeners concerning many bar-related topics, including: At-home, DIY bar cart builds The history of crystal spirits decanters and the woes of sourcing them affordably How to play around with smoked cocktails without a fancy smoking gun And much, much more.

In this Aquavit-driven conversation with Christian Krogstad, creator of Krogstad Aquavit, some of the topics we discuss include: What differentiates Aquavit from other botanical spirits like gin and genever How Christian noticed an impending gap in Aquavit imports and used it as an opportunity to develop and launch his own brand. The place that this Nordic spirit holds in Scandinavian cuisine and culture, including which foods to pair it with. A few cocktails to play around with as you begin to build out your Aquavit collection at home, What to drink with a college-age Stephen Hawking, And much, much more