The Modern Bar Cart Podcast

In this conversation with Tenth Ward head distiller and absinthe aficionado, some of the topics we discuss include: How Mark came to be the head distiller at Tenth Ward Distilling Co., and why their innovative approach to distilling made absinthe a really attractive choice as an anchor point in their core collection of products. What it’s like to build a flavor profile with herbs and botanicals that go through several phases of different distillation treatments. We cover where this can go wrong, and how to know when you finally get something right. Then we jump into the murky history of absinthe, which begins in mainland Europe, makes a splash across the world in the post-phyloxera drinking landscape, and then is forced underground for much of the 20th century. We teach you how to operate an absinthe fountain to louche and dilute your absinthe, with or without the traditional sugar cube. We debate the costs and benefits of the absinthe rinse method vs. the atomizer approach when building a Sazerac. And we even attempt to put to rest some of the apocryphal stories and malicious smear campaigns that kept absinthe out in the cold until very recently.

In this interview with Kevin Peterson of Castalia, some of the topics we discuss include: How Kevin and his wife Jane transformed the bottom level of an old mansion in Detroit into a scent shop by day that converts into an intimate 20-seat cocktail bar by night. Some of the differences between people who approach cocktails from a service industry background and those who come at the subject from a completely different area of specialization. What it’s like to pair fragrances and cocktails, and how Kevin thinks about “hacking the signal” of the drink to give guests a truly memorable experience. We also talk about lots of nerdy physiology stuff, including how the brain processes aroma, the difference between orthonasal and retronasal smell, and a whole lot of other things you probably didn’t know about aroma and flavor. We talk about our favorite flavor and aroma books, we trade theories about the Platonic ideal of baking spice, and we even find time to grab drinks with the man who changed the Spaghetti Sauce industry forever.

In this Bar Cart Foundations episode, we talk all about the concept of wash lines in cocktails and how to achieve a wash line that emphasizes the quality and intentionality of a drink.

This episode, we’re sharing a double feature of two episodes that came out WAY BACK in January of 2018 - that’s closing in on two years ago. Part One of this feature is dedicated to our Iki Japanese bitters, and it includes a really cool phone interview with Jennifer Bloeser of Oregon Coast Wasabi. She is literally the farmer who tends these crazy plants, plucks em out of the dirt, and ships them on ice to our team so that we can create these super unique bitters. We also do a little romp through the culinary history and culture of Japan so that you can understand how this island nation and its cuisine has inspired us. Part Two is focused on the cocktails (and other alcoholic libations) of the American Frontier. Of course, our Frontier Sarsaparilla Bitters are another really popular member of the Heritage Collection, so in addition to talking about ingredients that are native to North America, we also do a really cool march through the drinking history of our nation from its inception to roughly the year 1900. This sounds like a long time, but when you zoom out and consider the vast sweep of drinking history, it’s a really condensed period when a lot of really important changes happened. And they happened here in America, which makes the cocktail a uniquely American invention.

This time around, we catch up with Dan Marlowe, who’s a really talented bartender currently heading up the brand new tavern program at BlueDyer Distilling Co. In this spirited conversation, some of the topics we discuss include: How Dan worked his way through the bartending ranks to take the helm at the brand new tavern program at the BlueDyer Distillery. Why a “barkeep” is a bit different than a “bartender” The merits of a fancy handcrafted rum & coke and when it’s appropriate to call it a Cuba Libre. How Dan thinks about things like hospitality, and how he has developed his personal brand of cocktails and bartending What to bring when you’re grabbing drinks with Theodore Roosevelt And much, much more.

In this spirited interview with John Ravis of Maximo Mezcal, some of the topics we cover include: How John made the move from shucking oysters, to tending bar, to consulting in the business world, to ultimately helping found a Mezcal brand designed to elevate the American palate. Why Maximo Mezcal is as much a DC brand as it is Oaxacan How the mezcaleros and funders behind Maximo Mezcal have balanced tradition with innovation, especially when it comes to their production methods. Why barbecue is a great analogy for anyone trying to understand the various roasting procedures in agave spirits. A few little hacks to help you understand bottle design and pricing in the tequila and mezcal world Where we plan to grab drinks with restaurant mogul Danny Meyer, And much, much more.

In this episode, we do a close reading of David Wondrich's extremely influential new article, "Plato & Aristotle Walk into a Bar - A Meditation on the Daiquiri." Some of the topics we discuss include: Platonic and Aristotelian ideals of matter, logic, and metaphysics How to make a proper Caipirinha The strengths and weaknesses to a top-down vs. bottom-up bar program What embodiment biology and psychology have to do with anything And much, much more.

In this episode, we talk about the confluence of cocktails, boats, and the high seas. In addition to the history of cocktails, boats, and culture, we also cover a number of helpful tips to help you make better drinks next time you go out for a cocktail cruise.

In this interview, we sit down with Derek Brown and Bob Yule, co-authors of Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World. Some of the other topics we cover include: How Bob and Derek fused their expertise on opposing sides of the bar to create this book as a tribute to a ten part cocktail seminar series at the National Archives. Why and how we experience historical “echoes” in the cocktail world, and how these echoes can help connect us - at least in spirit -  with our tipsy ancestors. The importance of names and definitions in the cocktail world- both for the original cocktail and all the variants that spun off through the ages. Then, we get a little funky - we talk about what grows on the graves of dead Virginians, who’s about to take a hatchet to Derek’s bar, and the merits of a TGI Friday’s caesar salad. During this interview, we laugh, and we cry. We daydream about what Edgar Allan Poe liked to drink before he died in a puddle, and then we share our most embarrassing book errors and widely published typos.

In this episode, we interview Tory Pratt, founder of Pratt Standard Cocktail Co. Some of the things we discuss include: How a childhood spent in and around the catering industry gave Tory the inspiration to start her own company and taught her to approach cocktails from a culinary perspective. What it means to get back to the true roots of a traditional cocktail ingredient, and why it sometimes takes 47 test batches until you’re happy with the end result. The intricacies of sourcing ingredients like exotic Kola nuts and Turkish Pomegranates How Tory built her business from a kitchen concept to brand being sold in 14 States and Partnering with Whole Foods. Strategies for re-branding a line of existing products. Equipment you need and mistakes to avoid when you’re making syrups in your own home kitchen And much, much more.