The Modern Bar Cart Podcast

We take a trip into the deep past to locate the origins of the recipe. From the African Savannah, to Babylon, to Rome, we sift through clay tablets and scrolls with some of the world's oldest recipes to see what they can teach us. Along the way, we dabble in Epicurean physics and explore the parable of Don's Mix.

In this episode, we take questions from our listener mailbag and answer the most burning questions about spirits & cocktails. Some of the topics we cover include: How to flavor egg whites The best way to smoke cocktail garnishes Which popular bottles might vanish from the shelves as a result of the COVID-19 Coronavirus The most popular herbs for at-home cocktails How to support Modern Bar Cart during this crisis And much, much more

In this juniper-perfumed discussion with gin expert, author, and spirits judge Aaron Knoll, some of the topics we cover include: The story of how Aaron fell in love with gin at 3am at a dive bar in Buffalo, NY. How he developed his pentagonal (and later, hexagonal) visual representation of gin flavor profiles. We then do a sample tasting using this visualization to demonstrate how to systematically break down the flavor profile of an actual gin in the glass. In addition, we chat about some of the contemporary trends in the gin world How to distinguish a contemporary gin from a London Dry gin, from an Old Tom gin What trends Aaron is most excited about from his recent statistical analysis of Consumer Taste Preferences And much, much more.

In this amaro-driven conversation with Nick Fisher of Cocktail Chemistry, some of the topics we discuss include: How Nick started his incredibly popular YouTube Channel and how he organizes his videos by subject to appeal to different audiences Why he decided to subject himself to a comparative tasting of nine different domestic and imported Fernets Where Fernet fits into the larger world of Amari and herbal liqueurs, and why it's a deceptively difficult category to define Where in the world Fernet is the most popular, and how the people of Argentina have created their own signature method of drinking Fernet and coke. We also do a comparative tasting of two different Fernets from Nick's video to give you a cross-section of different tasting notes, we talk about the flavor science supporting Fernet's complexity, and we also discuss the merits of using really nice whiskey in cocktails.

In this lush, verdant conversation with herbalist Colleen O'Bryant of Wild Roots Apothecary, some of the topics we discuss include: Which herbs, flowers, and succulents are blooming right now and just begging to be harvested and enjoyed. The various ways to prepare your foraged or cultivated plants, whether that's in a DIY bitters, a sweet and tangy Oxymel, or even a flavorful hydrosol. How to use different parts of plants for different applications, both as food and as nutritive medicine to help your body thrive. Ways to expand your plant horizons even when you're living in a city, including urban gardening, composting, and even wormaculture. How to properly and effectively employ herbs and flowers as cocktail garnishes Where Colleen would stage her perfect outdoor cocktail setup And much, much more. Colleen is like the Yoda of herbs. She knows the science, the physiology, and the technical scientific terms for everything, but instead of throwing around big words, she takes a very grounded, mindful approach to educating. "Ask the plant if it wants to be harvested," she says. "Let it tell you how it wants to be used." She's a wonderful advocate for the flavors that can be found all around us in the natural world, and we'll have links to Colleen's online shop and social media on the show notes page, so definitely head over there and stock up on all her wonderful bitters, syrups and teas to help you enjoy the emergence of spring all the more.

We discuss the effects that COVID-19 Coronavirus has had on the spirits and cocktail industry and then examine the history of spirits during times of plague in bygone eras. Some of the topics we discuss include: How to make a Penicillin cocktail The legend of Four Thieves Vinegar Aqua Mirabilis (Miracle Water) and distilling technology Plague Water, feat. opium tears, viper flesh, and ambergris What plague doctors were hiding in those beaks How to drink well while quarantining or social distancing And much, much more

This time around, Eric gets to know two awesome bartenders-turned-consultants: Susan Eggett and Alex Maynard. They're the masterminds behind the new beverage program at Sobre Mesa, a new Afro-Latino cocktail lounge opening in Oakland, California. Inspired by Chef Nelson German's desire to celebrate his Dominican roots and African heritage with cuisine and beverages that sport a distinctly New World flair. But let's face it. Opening any sort of bar or restaurant is a massive undertaking that requires an expert eye for the use of space, people, ingredients, and money. In this conversation with Susan and Alex, we have the chance to really look under the hood and see what that means. During this conversation with Susan and her bar consulting partner Alex Maynard, some of the things we discuss include: Why Susan and Alex both decided to return to their native Oakland after very different careers, and how cocktail culture has evolved in the city over time. How Oakland has developed its own community-centered bar identity separate from the gravitational pull of the San Francisco cocktail scene across the bay. What it takes to curate a bar program like the one at Sobre Mesa where the food and drink need to be in a direct conversation with one another. What hiring strategies can be used to build a team capable of opening an ambitious bar and restaurant concept. And how Susan and Alex are utilizing Caribbean ingredients like Soursop Syrup and Jerk seasoning to give guests an experience both completely foriegn, but also extremely homey and comforting at the same time. We also chat about the merits of salt in cocktails, the similarities between bar teams and basketball teams, where to grab a drink with Dean Martin, And much, much more. If you've ever wondered what it's like to open a bar or to take a project from concept to reality, then this interview is a must-listen. Whether you're in the industry or someone who just appreciates a well-run bar, there are tons of little nuggets of wisdom in this chat that will help you along with your own future projects, or simply allow you to enjoy a drink at your favorite bar all the more.

Eric interviews international food and drink maven Virginia Miller. She's the Western North America Academy Chair for the World's 50 Best Restaurants, as well as a contributor to some of the world's most lauded culinary and beverage publications. Some of the topics we discuss include: How Virginia leveraged her innate curiosity to transition from a home schooled education to a career and food and drink writing at the highest level. How to train your palate to like EVERYTHING - even those things that you might have grown up really hating (or even fearing). What Virginia has learned from visiting over 11,000 restaurants (and more than twice that many bars) around the world. Why she is still in love with her home city of San Francisco, including a review of some of the most beautiful and innovative programs in that city today. What it means to elevate food and drink beyond local offerings - including a metaphor that involves taking apart an engine. The simple, elegant appeal of rhubarb gimlets, kimchi oysters, and much, much more.

We talk with a panel of esteemed guests about the rise of "Ready-to-Drink" cocktails (RTDs). These are the canned counterparts to contemporary beers and wines, and they are on the rise around the world. Our guests include: Lead Steward for the American Distilling Institute (ADI) and prolific spirits judge and cocktail writer David T. Smith - author of The Gin Dictionary. Keli Rivers, who is the US Brand Ambassador for Sipsmith Gin. She's also a passionate gin collector and educator, and I really enjoyed learning from her as a lead judge during this year's event. Bernadette (aka Bernie) Pamplin, the mind behind UnderTheGinfluence.com, contributor to many spirits publications, spirits judge, and all-around juniper-infused bad-ass. And finally - Joe Barber, who holds a title with ADI that I know a lot of fans of the American version of The Office will appreciate: Assistant to the Lead Steward. Now, Joe is actually the lynch pin of this episode. He's the educated palate that chooses to use his powers to speak for the average person...which is why he is our "Johnny on the Street" - an advocate for all that is efficient, effective, and uncomplicatedly delicious. He's the voice of reason in complicated times- and for that, we love him.

This time around, we catch up with H. Joseph Ehrmann, proprietor of the legendary San Francisco bar, Elixir, and one of the driving forces behind Fresh Victor, an awesome, fresh-juice-based cocktail mixer line that's been making waves in the beverage community. Some of the topics we discuss include: How he combined his culinary art, general contracting, and business administration, and PR skills to resurrect one of San Francisco's oldest and most storied bars. Some reflections on his career so far, from winning cocktail competitions, to becoming a certified Cognac and rum educator, to being featured on the cover of the New York Times. The difference between generalists and specialists in the spirits and cocktail space, and why the best generalists are very often secret specialists and insatiable learners. What it's like to launch a juiced-based mixer company - focusing on his latest project: Fresh Victor. Some thoughts on spirits judging: in particular, what we're excited about at this year's ADI annual judging of craft spirits. The crazy reality of being able to trace a barrel shortage through the years simply by listening to your palate And much, much more.