The Modern Bar Cart Podcast

In this episode, we sit down with Halloween cocktail connoiseuse, Carolyn Kozlik. She and Eric go back and forth to assess your best options for both crafty and classic halloween cocktail options. Some of the topics discussed include: Fall-themed ingredients for your autumnal cocktail pursuits Service methods and creative garnishes for Halloween cocktail parties of all sorts - including how to make an eyeball out of a lychee. Which ingredients to use if you want to create ghoulish colors in your drinks - and perhaps more importantly - which ingredients to avoid. A whole list of classic cocktails with spooky names (and one creepily recurring ingredient) And much, much more

This episode is all about the art and science of fat washed spirits and how to use them in cocktails. First, we walk you through what fat washing is, and how it’s different from other types of “washing” you can do with spirits. Next, we go over the steps you should take to effectively complete a cool DIY fat washing project at home, as well as the tools you’ll need. Then we identify some of the most commonly used fats and try to give you some pairing advice based on their various flavor profiles. And round out the episode with a rundown of some of the more creative or aspirational fat washed spirits and cocktails we’ve come across to give you some inspiration for your next experiment.

In this episode, we examine three iconic 20th century films through the lens of the cocktail with film buff Eric Holtzman. They are: Casablanca (French 75) The Big Lebowski (White Russian) Fear and Loathing in Las Vegas (Singamore Sling) This is a great episode for cocktail nerds and film buffs alike!

In this conversation with Shanna Farrell, some of the topics we discuss include: The Creation of the book Bay Area Cocktails and how Shanna used her experience as a professional interviewer to learn from some of the most impressive names in the cocktail world, including Dale DeGroff and David Wondrich. The early history of the cocktail renaissance in the bay area, and how a few sparks kindled the movement into a full-blown community. Some thoughts on fern bars - yeah, that’s right, a fern bar is a thing. And we’ll tell you exactly what it is. Notes on some of the most influential figures responsible for the cocktail Mecca that San Francisco has become. Where to grab a drink with the creator of the Hanky Panky And much, much more. You can pick up Shanna’s book, Bay Area Cocktails, on Amazon and at independent booksellers in the Bay Area and elsewhere. And you can get in touch with her @shanna_farrell on Instagram and Twitter, and by visiting her website: shanna-farrell.com.

In this episode, we follow a group of mixologists from Northern Virginia through a harrowing, three-round cocktail competition hosted by Catoctin Creek Distilling Co. in Purcellville, VA. They must create three original cocktails using the Catoctin Creek spirits as a base, while also featuring a secret ingredient that is reavealed at the beginning of each round. The contestants are: Phil Duong - AhSo (Brambleton) Samet Yuksekgonul - The Conche (Village at Leesburg) Andrew Jennens - Sense of Thai St. (One Loudoun) Jeff Berry - The Wine Kitchen (Leesburg) Sam Scarlett - Kinship (Washington, D.C.) The contest was adjudicated by Catoctin Creek International Portfolio Manager Chad Robinson, Brian Jenkins owner of local restaurant Monk’s BBQ, and Trevor Baratko, editor in chief of the Loudon Times-Mirror.

In this episode, we chat with Emily Farris of The Boozy Bungalow - a cocktail, recipe sharing, and DIY crafts blog. Some of the topics we discuss include: How The Boozy Bungalow brings a shot humor and reality to the recipe sharing and lifestyle blogosphere and the overly-precious Instagram landscape. Why Emily sometimes enjoys using low brow ingredients in her cocktail creations, and why she doesn’t care what the cocktail snobs of the world think. Some notes on the burgeoning Kansas City cocktail scene Tips for taking great instagram photos of your drinks. Recommendations for the strategic deployment of the word “fuck,” And much, much more. You read Emily’s thoroughly enjoyable blog posts and check out her original cocktail recipes at theboozybungalow.com and you can follow her on instagram @theboozybungalow.

In this episode, we talk with Brainy Belly founder Janalee Redmond about bone broth and how to use it in cocktails. Some of the things we cover include: How bone broth is made, and what separates an excellent bone broth from a mediocre one. The difference between collagen and gelatin, and how these foundational compounds play an important role in the healthy body. How to think about and use bone broth in both cold and hot cocktails What Janalee is doing in the cutthroat world of bone broth racing to show that it’s all downhill when you take the gelatin out of bone broth And much, much more

In this Bar Cart Foundations episode, we talk about the history and science of cork and cork products. Some of the topics we discuss include: The history of cork and how it’s produce The four main types of bottle closures you’ll encounter in wine and spirits today. A few tips on how to identify and avoid a common flaw called “cork taint” in your wine and spirits. Tips for opening corks (or rescuing broken corks) like a boss.

In this episode, we hang out with New York cocktail author Amanda Schuster, who demystifies the mixological evolution and influence that makes NYC such an important cocktail locus in the United States.

In this episode, we give you some updates about upcoming product releases, catch up with Modern Bar Cart co-founder Ethan Hall, and offer an in-depth book review of Thad Vogler's book, By the Smoke & the Smell.