The Modern Bar Cart Podcast

In this Bar Cart Foundations episode, we answer a listener-submitted question about the difference between brandy and eau de vie. Everything you need to know about eaux de vie from around the world, including a detailed inventory about what these special spirits are called in their various countries of origin.

In this interview with James Boicourt and Hillary Harris, some of the topics we discuss include: The most common varieties of mead you’ll come across, from the renaissance faire to your local supermarket How Charm City Meadworks grew from a kitchen countertop operation to one of America’s biggest and fastest growing mead producers. A few ways you might begin incorporating mead into your home bartending pursuits. Tips and resources for home mead-making and beekeeping. A few notes on how we can help preserve our struggling pollinators And much, much more

In this episode, we pull up a mic with gin expert David T. Smith, author of The Gin Dictionary.  In this interview, some of the topics we cover include: The fascinating world of spirits judging and awards - essentially, all those cool medals your favorite distillers keep winning. How David fell in love with gin, and became the author of this gin-driven reference guide. A stroll through the most common botanicals used to make gin around the world. Some discussion of different gin styles, both old and new, dry and sweet, aged and unaged. How to properly operate a Martini tester Why Timothy Dalton might not be the worst James Bond (key word being might) And much, much more.

In this episode, we chat with Brian McGahey of the Neighborhood Restaurant Group (NRG) about how bars develop and price their cocktails. Some of the specific topics Brian and I discuss in this interview include: What you’re actually paying for when you go out to a nice bar or restaurant How a bar prices out their cocktails and creates a balanced and profitable beverage program The ways in which a cocktail menu is like a resume for a bar, and how to read that resume to determine the potential quality of the drinks before ordering How tipping and certain cultural expectations about how bartenders and servers are paid has led to new legislation that’s threatening the service industry here in DC A few notes on the Woody Allen movie, Midnight in Paris And much, much more. This interview was recorded at a really cool spot called Rustico in Ballston, just across the river from DC, so please enjoy the audio verite that comes from recording on-location.

In this Bar Cart Foundations episode, we delve deep into the history and execution of two low-ABV giants: Summer Cup & Sangria. Some of the topics we discuss include: The rise of Pimms No. 1 Cup from an oyster house digestif to an international force (and Wimbledon mainstay). The difference between a Summer Cup and a Sangria The rise of the Sangaree as a single-serving punch Why people still look down on Spanish wine and what that has to do with the 1964 World's Fair. And much, much more.

This episode is an interview with sommelier and Madeira expert Michael Scaffidi. Some of the things we discuss in this wide-ranging conversation include: How Michael changed his career aspirations from music mogul to wine expert, which led him to become a sommelier at some of the most influential restaurants in the country. Why Madeira has such a special place in the world of fortified wines - including stories about 300-year-old bottles, burning islands, and eye-patch-wearing explorers. The principle grapes, styles, and label claims that will help you decide which variety of Madeira is right for you next time you visit the liquor store. The similarities between a master sommelier and an expert Disk Jockey. What to drink when you’re hanging out with Shaquille O’Neil, and much, much more.

In this episode, we interview author and etymologist Mark Forsyth on why and how people have been getting drunk from the very beginning of human history. Some of the things we discuss include: Why Hitler is partially responsible for spam email One important reason why you shouldn’t challenge a Malaysian Tree Shrew to a drinking competition Why the “drunken monkey hypothesis” explains a lot about how and why people drink the way they do. The difference between wet and dry cultures One old-fashioned workaround for observant muslims to sneak in a quick drink by screaming loudly and suddenly. How to feed your dead ancestors with drunken vomit And much, much more.

In this episode, we talk with Taka Amano of New American Spirits and producer of Umai! Shochu. Some of the topics we cover include: How Taka used his experience traveling and working within the Japanese biotech space to become an ambassador for Shochu here in the US. Shochu base grains and production methods, including the use of...ASPERGILLUS...that’s right. Black mold. The history of Shochu distillation in Japan, including how it’s becoming one of the most popular spirits on the market today. Shochu cocktails and the best way to enjoy shochu at home and abroad How to find a quality bottle here in the US And much, much more.

In this episode, we chat with Modern Bar Cart co-founder Ethan Hall about how to get your cocktail on when you're not at home or at the bar. Some of the things we discuss include: Cocktails on trains and planes Flasked and batched cocktails A rundown of my mobile cocktail command center to give you some ideas about the tools we use to make drinks when we take Modern Bar Cart on the road at events. How to condense your liquor collection when you’re about to make a large-scale or permanent move. How to use tube socks to safeguard your most precious liquid possessions And much, much more.

In this episode, we take a deep dive into homemade cocktail syrups, teaching you everything you need to know to make your own delicious cocktail mixers. We discuss: Popular sweeteners Instructions for stovetop syrups How to stabilize your syrups to avoid spoilage And much, much more