The Modern Bar Cart Podcast

In this Seattle cocktail retrospective with Paul Clarke, Editor in Chief of Imbibe Magazine, some of the topics we discuss include: How Paul began his drinks journey in the early days of the cocktail renaissance and became a regular at the ZigZag Cafe, a Seattle cocktail den that rose to prominence thanks, in large part, to a bartender named Murray Stenson. The fascinating gravitational pull that Murray exerted, both within professional hospitality circles and on the community of cocktail enthusiasts who congregated at his bar.  How Murray resurrected The Last Word cocktail from the pages of a forgotten 1950s cocktail book and why his quest for the weird, wonderful, and esoteric extended far beyond cocktails. We also examine hospitality through the lens of an old-school bartender, someone who understood that the people are more important than the drinks - and we try to collect some takeaways for young bartenders who are just starting out on their hospitality journey. Along the way, we consider the merits of large vinyl collections and a lifelong fascination with music, the simple pleasure of spilling “your unique weirdness” to the bartender after a couple drinks, why Murray was “too cool” for awards ceremonies, and much, much more. Paul and I pulled up a seat during our recent spirits judging stint at the American Distilling Institute’s annual International Spirits Competition to explore the legacy of one of the cocktail renaissance’s most beloved bartenders: Murray Stenson. Upon his passing in September of 2023, Murray was memorialized for the major part he played in bringing The Last Word cocktail back onto the world stage after decades of obscurity, but he also played a massively important role in stewarding the overall cocktail culture of Seattle for many years. So this conversation, like its cocktail namesake, is an equal parts mix of history, elegy, technique, and idiosyncrasy. Featured Cocktail - The Industry Sour This episode’s featured cocktail is the Industry Sour. To make this Last Word variant, you’ll need either ¾ oz or 1 oz each of the following: Fernet Branca (A minty, alpine amaro from Italy) Green Chartreuse Simple Syrup Fresh Squeezed lime juice Combine these ingredients in a cocktail shaker with ice, give ‘em a good, hard shake until the drink is properly chilled and diluted, then strain into a stemmed cocktail glass and enjoy. Developed by St. Louis bartender Ted Kilgore in 2011, I think of the Industry Sour as an offspring of The Last Word, designed, as its name implies, specifically for nerdy cocktail bartenders who are “in the know” about esoteric ingredients like Chartreuse and Fernet. In this case, the Fernet kind of stands in for the gin, which works (since it’s a dry botanical liqueur). And instead of the double-shot of sweetness AND nuttiness from the usual Maraschino liqueur, the Industry Sour takes a half-step back with the use of plain ol’ simple syrup--something that any good cocktail bartender will have within arm’s reach For me, the only real shame is that the pearlescent green color of The Last Word is replaced by a kind of muddy brown in this riff - but again, it seems fitting. Anyone can walk up to something as beautiful as The Last Word and understand they’ve got something special, but it takes a true cocktail acolyte to really appreciate the complex, aggressive symphony contained in the brownish soup of the Industry Sour.  

Exploring the future of cocktails and bars in a speculative, space-voyaging context. Topics include AI in the cocktail space, emerging beverage technologies, and the evolution of bars in a futuristic setting. Delve into the concept of 'cocktail futurism' and how it may reshape the beverage landscape.

In this groundbreaking, down and dirty conversation with Gian Nelson of Jano Spirits, some of the topics we discuss include: How Gian found his home in the creative and multidisciplinary workspace of the wine and spirits industry and why he’s selected Agave Americana as the canvas on which he expresses his passion. An overview of the different types of agave spirits currently being produced here in the US, specifically: the differences between using imported agave syrup vs. actual farmed or wild agaves. Why Mexico is becoming the “Old World” of Agave spirits production, and how American and other international producers are responding to a lack of shared knowledge across borders with characteristic punk rock innovation. What it would mean for a bartender or beverage program in Mexico to import American Agave spirits specifically to feature on their sipping or cocktail menu. And How many thousands of pounds of pinas it takes to make just ten cases of agave spirits. Along the way, we meditate on the mystical nature of inulin conversion, celebrate the influence of Chicano flavors and cultures, learn how to get your neighbor to let you dig up their agave plants, and much, much more. Featured Cocktail: The Batanga This episode’s featured cocktail is the Batanga. To make it, you’ll need: 2 ounces tequila (generally, a silver tequila is utilized, but you can feel free to substitute with any agave spirit of your choosing) 1/2 ounce lime juice 3 ounces Cola Salt for rimming the glass. Begin by slicing a fresh lime, squeezing it for juice, and rubbing a spent half around the rim of a highball glass. Next, rim the glass with salt and fill it with ice. Since this is a built drink in the style of a Cuba Libre, all you need to do is add your agave spirit, lime juice, and cola to top (in that order), and, important to the ritual of this drink, stir it with the knife you used to cut the lime. Garnish simply with a lime wheel or a nice lime twist and enjoy.  

In this fascinating deep dive with Aaron Goldfarb (@aarongoldfarb), author of Dusty Booze: In Search of Vintage Spirits, some of the topics we discuss include: What constitutes a “dusty” or vintage bottle and some of the historical forces that created the trend of hunting for them, especially in the Bourbon world. Some tentative answers to the question, “Did it really Use to Taste Better?,” featuring oak tree rings, barrel entry proof, and cedar fermentation tanks. How dusty hunters use label cues like importers, tax stamps, DSP numbers, and Julian dating to determine the true age and origin of the bottles they encounter. A romp through some of the packaging gimmicks that dominated the Bourbon world in the second half of the 20th century. And a look at today’s secondary market for spirits with respect to how it started and where it might be headed. Along the way, we consider the historical impact of Howard Hughes’ liquor collection, salute the unwavering faith and confidence of bourbon distillers, get Aaron into bed with a sultry bottle of pre-phylloxera Cognac, and much, much more. Dusty Booze: In Search of Vintage Spirits will drop in about a month, so be sure to pre-order your copy if you’ve got some time on your hands and think you could uncover the next outrageously valuable bottle hiding in a storage unit or estate sale.

In this roving, wanderlustrious conversation with Devon Trevathan of Liba Spirits, some of the topics we discuss include:  Why Devon has chosen to cultivate a welcoming and mindful relationship with discomfort while traveling, and how this has allowed her to become a sponge for the sights, flavors, and sensations that make different cultures and destinations unique. A working definition of “Nomadic Distilling,” which forgoes stability and a permanent facility in favor of flexibility and the ability to sample widely from multiple ingredient streams and spirits categories. Devon’s thoughts on the notion of Terroir (spoiler: she don’t like it) and the ability to celebrate and mash-up different spirits traditions from around the world by embracing the role of the guest or outsider. Then, of course, we explore the Liba Spirits portfolio, including a Tyrolean gin from the Dolomites, a botanical rum from New Orleans, and a first-of-its-kind American aperitivo made with a bourbon base. Along the way, we explore the perplexingly cozy lunch habits of Austrians, wax poetic on the flavor of green ants, explain why cold brew deserves a place in your next Americano spritz, and much, much more. Featured Cocktail: Jägertee Inspired by Devon’s travels in Europe, this episode’s featured cocktail is Jägertee, which is an Austrian winter warmer cocktail. Is it 70 degrees here in Washington, DC as I write this? Yes. But we’ll just pretend that we’re having normal January weather and that the planet isn’t trying to kill us. To make a batch of Jägertee you’ll need: 250 ml / 1 cup tea (your choice, but I’d recommend black tea here) 250 ml / 1 cup spiced rum (Austrian Strohrum is traditional, but any will do) 250 ml / 1 cup red wine 250 ml / 1 cup plum brandy, schnaps, or any other liqueur to hand 250 ml / 1 cup orange juice 2 to 3 whole cloves 1 cinnamon stick 2 lemon slices Sugar to taste (depends on how sweet your other ingredients are) Combine all these ingredients in a medium saucepan over low-to-medium heat, warm the mixture gradually until it just begins to simmer, then cut the heat, strain out the solids (or don’t…you do you), and enjoy! Jägertee means, essentially, "Hunter’s tea" in Austrian. Presumably, this is because, after a long, harrowing hunt, it’s pleasant to warm up with a comforting, spicy, winey brew, and NOT because the Austrains endorse consuming uppers and downers before brandishing firearms. One interesting thread to follow here is that rum is extremely popular in the German-speaking world. If you go back to my interview with Brett Steigerwaldt, you’ll learn about the importance of Rum verschnitt in the early parts of the 20th century, so it’s not a complete surprise to me to see a spiced or flavored rum product popping up in a traditional Austrian drink.

Dr. Kevin Peterson, author of Cocktail Theory, discusses the ideal dilution and ingredient ratios for classic cocktails. He shares how bartenders can design cocktails using olfactory motifs and perfumery techniques. The podcast explores the similarities between bartenders and magicians, the complex systems in cocktail service, and the connection between safety and memory. They also discuss the concept of reality in cocktails and the challenges of business ownership.

Reflecting on the past year and discussing projections for the upcoming year, including key analytics. Exploring the history and variations of the Army and Navy cocktail. Discussing challenges faced in shutting down a business and plans for future episodes. Exploring the concept of benign masochism and the enjoyment of spicy foods. Exploring unexpected instruments in music and suspension of disbelief in storytelling. Discovering the impact of bitterness in cocktails and encouraging listener engagement.

In this spirited discussion with Alain Royer and Henry Preiss of Preiss Imports, some of the topics we discuss include: What precisely Izarra liqueur is and the geographic and cultural forces that allowed it to remain more of a regional specialty, while Chartreuse enjoyed wider exposure.  How other specialty liqueurs, like Jaegermeister and Luxardo Maraschino, managed to burst the bonds of their relatively “niche” statuses and become heavyweights in the cocktail world. The unique culture and flavors of the Basque nation, a people who transcend political and geographic boundaries and holds tenaciously to their own distinct identity even in today’s increasingly remixed and digital world. Then, of course, we taste through Izarra’s two flagship offerings: Izarra Verte and Izarra Jaune. We compare and contrast these spirits with their logical Chartreuse analogues and explore the best service methods and use cases for each. We wrap up the conversation by reviewing how Henry and his team are rolling out this beautiful duo of alpine liqueurs in liquor stores and bars across the country and give you some insights on how to get your hands on a bottle. Along the way, we cover the medicinal underpinnings of our contemporary genepies and amari, the crucial role of the Armagnac region in the production of these Basque spirits, the one Izarra product that didn’t quite survive the test of time, and much, much more.

Acclaimed cocktail author Aaron Goldfarb discusses how to master eggnog, seasonality in cocktail ingredients, special drinks for Jewish holidays, and much more in this holiday-themed episode.

Robby Haynes, bartender and cocktail batcher extraordinaire, discusses the fears and myths surrounding the Martini. He shares his experiences collaborating with distillers and cocktail experts. They taste the Hoste Martini and explore the nuances of martini service. They also discuss the Gold Fashioned, 'Vermouth Tipping Point,' and hosting a cocktail party.