The Modern Bar Cart Podcast

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.

Eric is joined by a pair of agave warriors - pyromaniac distilling engineer Salvador Peribán (aka Chava) and Lou Bank, founder of SACRED, a US-based agave non-profit organization. They're the hosts of the hit podcast, Agave Road Trip, which debuted earlier this summer on Heritage Radio Network. In this interview, we put all our pinas on the table talking about mezcal, direct fire distillation, and the wild, wonderful world of agave. Some of the topics they discuss include: How Chava and Lou came to fall in love with Mezcal - each in their own special way. Lou by way of beer and Chava, well...his journey may have involved a little under-aged drinking something called "Aguas Locas," aka Crazy Waters. What makes agave spirits so special - including milling, direct-fire distillation, earthen oven roasting, and a terroir unique from any other in the world. Of course, they talk about Agave Road Trip, but more importantly, they try to capture some of the stories, flavors, and a few examples of the 400 decisions (and that's not a random number) that mezcaleros must make as they cultivate, ferment, and distill their products. There's a few other important discussions that anchor this interview: One is the recap of an agave tasting seminar Lou gave at Tales of the Cocktail 2019, where he walked people through a 3 by 3 comparative tasting that demonstrated the fingerprint of the agave varietal vs. the fingerprint off the mezcalero, vs. the fingerprint of the moment (or the batch, or the microbiome). Another is our attempt at explaining the very tricky line that external interests must walk when interacting with the mezcal community. This is a question I've been stewing on since I met Lou a year ago, and I think we uncover some really important questions that all gringos need to consider when we make choices about mezcal. And finally, we do a little thought experiment to figure out what the world might look like if agave spirits were produced in places outside of Mexico.

In this enlightening conversation with Greg Benson of Bar None and The Speakeasy, some of the topics we discuss include: How Greg transitioned from a career in the brewing world to a life behind the stick, slinging cocktails, niche agave spirits, and happiness. A little about the two podcasts that Greg helps bring to the airwaves, including the deep-dive, historical contemplations of Bar None and the weekly, boozy nerd-out sessions of The Speakeasy. Then, we focus in on the main subject of this episode: the RESTAURANTS Act - and YES, RESTAURANTS, in this case, is an acronym. A very long, very apt acronym. We talk about the origins of this possible service industry bailout, what it's designed to do for the hospitality world, and the potential impacts it could have if passed. We do a little thought experiment about winning the hearts and minds of legislators as if we were the ghosts of cocktail bars past, present, and future, We riff on the bitter beauty of gentian liqueurs and existential Yelp reviews, And much, much more.

In this lively, in-depth discussion with tomato expert Craig LeHoulier, some of the topics we discuss include: The history of the tomato - from its origins in the Americas, to its domination of the European culinary scene, to its current commodity status at the supermarket. How Craig left the pharma industry to pursue his keen interest in gardening, which led to a home garden bursting with forgotten tomato varieties and a passion for flavor. The story of the Seed Savers Exchange and how heirloom plants were saved from the verge of the void. What makes an heirloom plant different from a hybrid (spoiler alert - it's not as simple as it might seem) How Craig thinks about the flavor attributes and culinary applications of different tomato varieties. The science and history of tomato juice and how it plays into the story of The Bloody Mary The crazy and largely untapped possibilities for scrambling our concept of what a Bloody Mary is (and what it could be) How the Cherokee Purple tomato got its name And much, much more.

In this conversation with Calsin Hoyle of Molecular Food and Cocktails, some of the topics we discuss include: Calsin's journey from Nairobi, Kenya, to Neuroscience labs in the DC area, to a budding cocktail and dessert company. What molecular mixology actually IS and which techniques and ingredients normally fall under this umbrella category. The magic of spherification and how gelling compounds can add depth and complexity to your favorite cocktail. How Calsin pivoted from events to DIY cocktail science kits in the wake of the Coronavirus health crisis Which DIY cocktail kits have launched so far, as well as which drink experiments are on the horizon Advice for staging cocktail pictures as beautiful as the ones on Calsin's Instagram page. How to prepare for your next boozy, flavorful vacation in Zanzibar And much, much more