The Modern Bar Cart Podcast

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.

We interview Master Distiller Lance winters of St. George Spirits in Alameda, CA. He's a pioneer in the industry and a champion of craft distilling. Some of the things we cover in this wide-ranging conversation include: How Lance’s childhood fascination with flavors, spices, and seasonings eventually led him into the beer and whiskey world, where he met Jorg Rupf, the legendary founder of St. George Spirits. Why flavor is an ideal medium to use when you want to transfer some sort of emotion or experience between completely different people. What it took to grow St. George from a brand that started making Alsatian-inspired fruit brandies in a shipping containers to one of the undisputed leaders in the craft spirits world Then we taste the following St. George Spirits and give you in-depth notes: Their pear brandy, Terroir Gin, Bruto Americano Aperitivo, and their single malt whiskey.

Xander Shepherd and Zach Spohler are two of the three founders of Artet, a groundbreaking cannabis aperitif that's making waves in the cocktail space. In this interview, we discuss: How these two New York natives took the leap into the world of entrepreneurship to pursue a dream that merged their passions for art, hospitality, and cannabis. What an aperitif is, and how Artet stays true to the history of the drink, but also extends the conversation about where Cannabis fits into the cocktail space. Where the name “Artet” and the abstract artwork on the bottle come from. We also do a quick contemporary state of the union regarding cannabis laws and regulations in different parts of the US. We sample Artet, giving you in-depth tasting notes and cocktail ideas And along the way, we dig into the problem with pebble ice, what to drink on Richard Branson’s private island, and why it’s okay to eat your cocktail garnishes.

The object of our investigation this episode is the word, “smooth.” We hear used all the time to describe drinks, and yet, most of us would have a hard time pinning down exactly what it means. Some of the topics we'll cover in this hit piece against the word “smooth” include: How and why Eric became suspicious of this word as a descriptor in the spirits and cocktail world A brief history of the smooth vs. rough liquor trope since the mid 20th century The difference between accuracy and precision in language, and why “smooth” can sometimes be accurate, but never precise. A troubling parable involving a major international distilling operation and their recent ad campaign Some thoughts on the truth from a major player in the literature and culture space And much, much more.

During this episode, you’ll hear stories and flavor advice from the five bartenders who competed in this battle to raise money for their respective charities and nonprofits. And then at the end, we’ll give you a quick rundown of everything we’ve learned by observing, organizing, and even emceeing several cocktail competitions in the past few months.

In this Dry January conversation with Modern Bar Cart Co-Founder Ethan Hall, some of the topics we discuss include: What we’re excited about for 2020, and what Ethan is excited about being based out of DC for the first time in several years DC bar trends, as well as noteworthy closings and areas of the city we’re excited to explore again Nerdy cocktail and cooking toys we’ve picked up over the past month and how we’re planning to use them in the new year Ethan’s Cayenne-Hibiscus Kombucha recipe, which happens to be an excellent, low-sugar alcohol substitute that you can replicate at home Eric's dry January rules and regimens, as well as his thoughts on the term, “Sober-curious” Ethan’s answers to our new set of lightning round questions And much, much more

Before our annual holiday break, we share with you some of the highlights of this year in the form of stats, important current events,and  emerging trends. Then, we unveil a few new lightning round questions that we’re going to be working into the mix in 2020.