The Modern Bar Cart Podcast

In this fascinating conversation and tasting with Melanie Asher of Macchu Pisco, some of the topics we discuss include: Melanie’s journey as an entrepreneur - from hustling flowers in Peru at the age of 6, to mergers and acquisitions for international spirits companies, to founding her own Pisco brand. How Pisco is unique from other un-aged fruit brandies from around the world, including which grapes can be used to make it and what other production considerations are required by the category’s geographical denomination of origin. Then we get into the tasting, where we sample Macchu Pisco’s premium base expression, as well as 3 different varieties from the “La Diablada” collection, a custom blend made for the Founding Farmers restaurant group, and wrapping up with a pour of Ñusta - an ultra premium bottling that only gets produced in the order of about 100 bottles per year. Along the way, we talk about what it takes to run a spirits brand, how Melanie thinks about blending in the un-aged spirits space, what to drink with Keanu Reeves, and much, much more.

In this wide-ranging and incredibly revelatory interview with Jarrett Dieterle, booze policy wonk and author of Give Me Liberty and Give me a Drink, some of the topics we discuss include: How Jarrett fused his career in alcohol policy with his passion for great drinks to generate a text that questions the inconsistencies of our fragmented nation’s alcohol purchasing and consumption policies. Why Eric thinks it’s important to frame most of these legislative questions in terms of a “freedom vs. security” stance, otherwise figured as a “conservation vs. risk” query. Jarrett does a great job of re-framing this stance by demonstrating how most of our nation’s alcohol regulations do a poor job of optimizing for both freedom AND security. We also talk about Blue Laws, alcohol control states, and the bizarre battles that poor lawmaking can create between industries that would otherwise coexist peacefully - such as bars and restaurants and the alcohol producers who support them. But, we’re not just here to complain. We really dig into some of these laws, identify some of the faulty reasoning behind them, and really lay bare some of the iniquities behind them that we, as US citizens, have the capacity to change. Finally, we conclude this episode by considering the contemporary legislative changes that have been rapidly changing in the wake of the COVID-19 Coronavirus and what these might mean for the future of Alcohol legislation in the United States.

In this bloody interesting conversation with author, bartender, and bar owner Brian Bartels, some of the topics we discuss include: A little briefing on the state of the industry from Brian’s viewpoint, having launched his bar and eatery, Settle Down Madison in the midst of the COVID-19 pandemic. The history of the Bloody Mary Cocktail - including a lengthy discussion of the two key players in its origin story: bartender Ferdinand “Pete” Petiot and vaudevillian George Jessel. How the Bloody Mary spawned various riffs and spinoffs, including the Red Snapper, the Michelada, the Bloody Caesar, and of course, the Red Eye. Why Brian considers the Bloody Mary as a bit of a “moving target” in terms of its formulation - in essence, why it’s such a slippery, variable drink, and yet nobody seems to have any problems with the inconsistency of recipes out there. Some thoughts on brunch, and why Brian falls out of step with many professional bartenders by defending it as a bastion of conviviality in today’s world. Some pointed and surprisingly optimistic projections on the future of the Bloody Mary, A preview of Brian’s newest book project, The United States of Cocktails, And much, much more.

Some of the topics we discuss in this lively conversation with bartender-turned-entrepreneur Effie Panagopoulos include: How Effie’s career took her from being an east coast bartender to a west-coast spirits rep for some of the biggest brands in the world and what she learned by watching the cocktail renaissance unfold in San Francisco. The way a chance bar visit in Greece transported her back to the flavors of her childhood, reigniting her passion for Mastiha and inspiring her to launch her own brand. Some of the ins and outs of designing a formula, including debates about distillate bases, cleaning sticky stills, and navigating the Greek distilling industry. Why Mastiha has its own protected geographic designation – which takes us into some interesting geographical and geological rabbit holes pertaining to the isle of Chios, where Mastic resin is harvested. How the unique properties of this flavoring agent can also pull double duty in the health and wellness realm. Why KLEOS has come to be called “bartender’s olive oil” And much, much more

In this Bar Cart Foundations Episode, we go well off the beaten path to learn about a few cocktail ingredients that you’ve probably never heard of. These include: Fassionola POG Juice Ambergris Lambanog Pandan Acid Phosphate Aromatic Spirit of Ammonia And Mummified Human Remains

In this flavorful conversation with Ivy Mix, author of Spirits of Latin America, some of the topics we discuss include: Ivy’s background in the bar world, including her philanthropic work as a co-founder of Speed Rack. How Spirits of Latin America is tied intimately to Leyenda - a pan-Latin bar that Ivy designed in partnership with Julie Reiner of Clover Club. Why this book is as much a travelogue as it is a cocktail book. Yes - there are recipes, and yes - there is information on different spirits. But the soul of this book is also rooted in people and place. We dig into all this at great length. An interesting perspective shift in the form of a case study on the Havana, Cuba bartending scene, where bartenders tend to have more advanced degrees than their clients. We also dig really deep into Ivy’s cocktail workshopping practices at Leyenda - which generated a number of cocktails in her book. It’s almost impossible to summarize, except to say that she incorporates spreadsheets, improv, mad libs, and formal art crits. It sounds insane, but it’s completely interesting and compelling. To cap it all off, we talk about bar hacks for getting esoteric booze in the quarantine era, the romance of split base cocktails, the problem with everyone wanting to be a National Geographic photographer, what to drink with Ruth Bader Ginsburg And much, much more

In this timely conversation with Caroline Rosen, executive director of the Tales of the Cocktail Foundation, some of the topics we discuss include: The history of Tales of the Cocktail - from its humble origins as a walking tour soaked in history and booze, to its current status at the cutting edge of international spirits and cocktail conferences. How Tales of the Cocktail actually operates - and it's complicated. There’s educational seminars, pop-up events, bar takeovers, second line parades, chance celebrity encounters in hotel lobbies, and a whole lot more besides. What the Tales of the Cocktail has done to pivot in the wake of the COVID-19 Coronavirus - including all the details about their FREE digital education and networking opportunities that will be announced on August 31st. We also cover a bunch of other topics, including the yearly Oscars of the cocktail world - AKA the Spirited Awards, the uncommon economic impact the event has on the service industry sector of the Big Easy, the legendary mid-July aroma of Bourbon St. And much, much more

Eric interviews Ricky Miller, founder of the House of Carbonadi (makers of Carbonadi Vodka). Some of the topics we discuss include: Ricky’s journey through the entrepreneurial landscape, beginning in the supplement space, and then evolving into a passion for beverages and the liquid medium. Why he chose the premium spirits space as his business arena and how Ricky thinks about the differences between the terms “premium” and “craft.” What Italian wheat and black carbonado diamonds have to do with creating a velvety, sippable vodka with impeccable character How the Carbonadi team utilizes a wine processing technique called microoxygenation as a signature finishing move for their spirit Which changes in the TTB’s definition of vodka have both Ricky and I excitedAnd much, much more

Eric chats with spirits expert and Copalli Rum Global Brand Ambassador Elayne Duff about a new Belizian cane spirit she's helping to bring to the US spirits and cocktail scene. Some of the topics we discuss include: The story of Copalli Rum as a philanthropic project by marine conservationist Todd Robinson - and how he teamed up with Chef Anya Fernald to create Copal Tree Lodge. How Elayne and her fellow Global Brand Ambassador Julie Reiner are educating bartenders and home consumers about the magic of Copalli rum here in the US. Which cane varietals, fermentation decisions, and sustainable distilling practices influence the flavor of Copalli rum. Some thoughts on the perfect Daiquiri - and how you can modulate the booze and sugar in the drink to achieve the ideal wash line and flavor profile for you. A cautionary tale about the utter folly of comparing spirits aged in different climates Why Eric thinks we need to coin the term “monkey’s share.” And much, much more

Explore the origins and differences between Fizz and Spritz cocktails, from historical recipes to the evolution of iconic drinks like the Aperol Spritz. Dive into the world of refreshing beverages, mocktail recipes, and engage with the Modern Bar Cart community for a lively discussion.