The Modern Bar Cart Podcast

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.

In this nerdy deep-dive on the craft and science of Super Juice with bartender and cocktail competitor Mike Vander Horn (@cocktail.complex), some of the topics we discuss include: What Super Juice is and how it has risen to prominence in both cocktail bar and home bar settings. Different ways of formulating super juice, including recipes and methods drawn from Liquid Intelligence, a bartender named Nickle Morris, and a YouTube mixologist called Kevin Kos. How to test the flavor of super juice against real citrus, and why this highly-engineered product seems to attract as many skeptics and purists as it does sustainability nerds and flavor geeks. Where we stand in the sweeping citrus “movements” or “eras” that have influenced cocktail trends over the past several centuries. And the tools and ingredients you’ll need to source if you want to incorporate this versatile new citrus ingredient into your professional or home bar. Along the way, we tackle a question from the Discord Community about pH measurements, the best way to foil your bartender nemesis, South Jersey’s new signature cocktail, and much, much more.  

Amanda Schuster, author of Signature Cocktails, discusses sourcing 200 cocktail recipes from around the world, distinguishing signature cocktails from generic ones, historical trends in cocktail making, importance of menu attribution, and tips for designing a signature cocktail. They also delve into topics like chocolate and gin, Margarita variations, and spiking drinking wells with whiskey.

Bar consultant Philip Duff discusses tipping cultures, pouring drinks, different models of tipping, freedom vs. security, raising the minimum wage, and the history of drinking and hospitality in Italy.

In Part 1 of my two-part conversation with bar consultant and spirits expert Philip Duff, some of the topics we discuss include: How a small Irish town of 5,000 people played host to the busiest pub in all of Ireland thanks, in part, to a trip to Texas, some stained glass, and knack for documenting its drink recipes The shift in consumer consciousness from fun, flair-driven pours to more complex and serious cocktails with the opening of the Atlantic Bar and Grill in London in 1995. How real estate moguls, hotel chains, and venture capitalists radically transformed the rules of the game and opened the doors for mid- and high-end bar and restaurant chains in the 90s and 2000s.  And what it takes to train and retain a high-quality bar staff in the wake of a pandemic that decimated the talent pool available to our industry.. Along the way, we cover the design similarities between Air Force One and certain bar programs, the heavy-hitting Spillstop 28550 Pour Spout, how to say “hamburger” in Italian, and much, much more.

In this fascinating deep dive on the history, biochemistry, and culture of rum with distiller Brett Steigerwaldt, some of the topics we discuss include: How Brett applies his in-depth background in automation, fluid and thermal dynamics, and systems engineering to design fermentation and distillation programs that create delicious spirits. The surprising connection between microbial research conducted on rum fermentations more than 100 years ago and the current quest for rum distillers to create fruitier, funkier, more interesting rums on a consistent basis. The odd tale of “Rum Verschnitt,” a hyper-concentrated ester-bomb of a spirit that made waves in the rum world in the early 20th century and MAY be the reason why Northern European nations are the world leaders when it comes to label transparency. How Brett’s research has unveiled some serious potential for distillers who want an all-natural way to create specific flavors in their rums. And a fun little side project involving a unique Caribbean island and a sea turtle conservation non-profit. Along the way, we explore the interesting tension between technology and traditional knowledge in spirits, the rancid romance of Jamaican muck pits, how to program the replicator on the Starship Enterprise, and much, much more.  

In this special edition, recorded at the American Distilling Institute's 20th Anniversary Conference and Trade Show, Eric shares his 20th Anniversary Address and Keynote Intro, informally titled, "It's All on Fire." Then, we jump straight into a delighful panel discussion about the art, business, and philosophy of blended whisk(e)y. This is a panel, moderated by Eric Kozlik, consisting of three expert distillers: Lauren Patz (Redwood Empire) Stephen Gould (Golden Moon Distilling) Dave Schmier (Proof and Wood Ventures) Some of the topics we discuss include: What we mean when we say a spirit is a "blend" (and it's a wider range of things than you might expect) The different types of "consistency" you can achieve through blending whiskey Strategies for maintaining consistency across time and batches Ways to use blends to appeal to a new or larger audience Case studies from each of the distillers' portfolios