The Modern Bar Cart Podcast

In this episode, Eric interviews distiller Peter Ahlf of Mt. Defiance Cidery and Distillery. Peter is a really fascinating guy with an eclectic professional background and a passion for making great spirits. Some of the things we discuss in this episode include: How a NASA engineer-turned-carpenter applies his skills to distilling How to transform a gas station office into a steampunk tasting room The history and regulatory intricacies of misfit spirits like absinthe and cassis The process of developing flavor profiles in liqueurs and vermouths What to drink during the “Green Hour” in Paris And much, much more You can, of course, visit the show notes page to grab the social media handles for Mt. Defiance Cidery & Distillery, and I really hope some of you get the chance to check out their awesome facilities in Middleburg sometime.

In this Episode, Eric sits down with Carlie Steiner of Himitsu, an award-winning cocktail bar and restaurant in Washington, DC.   Some of the things they discuss include: Carlie’s journey from under-the-table restaurant worker as a kid to award winning restauranteur in her twenties. The most noteworthy cocktails and service experiences she recalls along the way A snapshot of her newest project--Himitsu The value of travel and openness in cocktail learning The correct dilution percentages for an Old Fashioned and a Manhattan What to drink at a piano bar with Edith Piaf And much, much more

In this episode, Eric interviews Stephanie Echeveste, the founder of an excellent DC company called cocktails+craft. This episode was recorded when we were just learning my audio equipment, so I set it aside and it was given a little TLC from DC Sound Mixer Chris Preston, who deserves a huge shout-out for his help and technical expertise. Throughout this whole interview, Stephanie and Eric were actually talking into microphones that literally were not working, and this has all been rescued from my tiny little digital backup recorder. So even though it’s not an audio masterpiece, it’s a pretty impressive feat. In this Episode, Stephanie and Eric cover a wide range of topics, including: The origin story of cocktails+craft Apartment friendly cocktail storage techniques Tasting notes for new Mezcals and Jalapeno Moonshine The common thread that runs through cocktails, crafts, and curated spaces And much, much more Please do hit up the show notes and follow cocktails+craft on social media, especially if you live in the DC area. They’re always running super cool events with different crafts and cocktails, expertly paired for maximum enjoyment.

In this episode, Eric breaks down his approach to making batched cocktails for large groups of people. Whether you're serving a group of 3 people, or 300, there are a very specific set of considerations to take into account when you're scaling a cocktail recipe for all to enjoy. We discuss using spreadsheets to help convert recipes and facilitate batching, how to come up with fun cocktail concepts, and how to use the culinary concept of "Mise en Place" to execute correctly when the heat is on.

In this week's episode, we feature distiller Braeden Bumpers of McClintock Distilling Company, based in Frederick MD. Braeden and I recorded this episode during the summer, right before I left for the Tales of the Cocktail conference in New Orleans, and the audio file needed a little bit of TLC due to the heat and humidity, the large, echoey distillery, and some background noise problems. So, big shout-out to Chris Preston, our favorite DC Sound Mixer, for spending some time with this audio and taking care of some of the interference. And as you listen to Braeden and I chat about distilling, I want you to imagine we’re sitting in their beautiful distillery next to their gorgeous column stills, and if you’re curious about what that space looks like, you can go ahead and check out the pictures in the show notes at modernbarcart.com. Some of the topics we discuss in this episode include: Of course, the art and science of distillation What a drunken pig might taste like The differences between craft spirits and larger corporations What costs determine the retail price of your favorite whiskey or gin The value of drinking your mistakes What cocktail Mark Twain would drink on a Mississippi paddle boat And much, much more Braeden and McClintock Distilling Company are one of the reasons why Frederick is one of my favorite spots to visit in Maryland, whether on business or pleasure, and I’m sure you’ll understand why after listening to our conversation.

This podcast has been on the air for a very brief 3 months at this point. That’s a quarter of a year. A full summer. 90 days. However you want to think about it. To me, that feels like a very short time, but then I pull up the Modern Bar Cart inbox, and I see all the listener-generated questions that have piled up during those three months. So, this episode is all about you folks--the listeners who make this podcast exciting by sending along your questions and comments. We’re gonna take a virtual field trip through the Modern Bar Cart mailbag today, and we’ll see if I can’t shed some light on some of the most pressing cocktail dilemmas our fans are facing.

Welcome back to another episode of the Modern Bar Cart Podcast. I’m your host, Eric Kozlik, and today, we’ve got a really excellent and timely episode for your listening enjoyment. This is airing on August 24, 2017, and we are in the midst of Amaro Week. As some of you may know, an Amaro is a bitter, Italian-style liqueur, and this particular category has really been taking off in the last few years. Thankfully, I’ve been able to enjoy this resurgence with the help of a really strong, local amaro company here in Washington, D.C. called Don Ciccio e Figli. They’ve got a really fantastic product line, and in this episode, I sit down with portfolio manager Jonathan Fasano, who schools me in the nuances of amari, aperitivi, and cordials. Some of the topics we cover in this episode include: The difference between Amari, Aperitivi, and Cordials The history of herbs and spices in the Mediterranean How an earthquake in Italy eventually led to an American amaro company The best cocktails to make with your favorite bitter liqueurs And much, much more I had a great time talking with Jonathan, who happens to be a good friend of mine, and I know you’re eager to listen and learn, so I’m gonna get out of the way here and let you enjoy this fascinating discussion with Jonathan Fasano of Don Ciccio e Figli.

Welcome back to the Modern Bar Cart Podcast. I’m your host, Eric Kozlik, and today I’m comin atcha with another bar cart foundations episode, where we examine one of the most essential components of home bartending and look at it from a bunch of different angles, offering tips and bar hacks along the way. Today, we’re featuring a substance that needs no introduction, that cool operator, that namesake of cubes, teas, and creams, the notorious H-2-O...that’s right. Today, we’re taking a look at ICE. This is a great episode for new home bartenders, and I hope you'll check out the show notes on modernbarcart.com.

This episode is an interview with Aviva Goldfarb, who is an extremely accomplished cookbook author and meal planning guru who also happens to be a really talented and inspired home bartender. One of my favorite things about talking with Aviva is the passion she has for flavor--her voice and facial expressions just light up when she talks about the joy of food and drink. In this wide-ranging discussion, we cover a number of cocktail-related topics, including: Homemade infused spirits and syrups Aviva’s go-to cocktail accent flavors Creating a family-friendly cocktail culture The key to fun, but effective recipe development And much, much more. Aviva is a wealth of knowledge when it comes to cocktails and home entertainment, so I hope you’ll take some time to visit the show notes and check out her latest recipes and projects.

What’s up cocktail fans. I’m coming at you today with a great summer cocktail. And maybe I shouldn’t be saying A cocktail...but rather THE cocktail. Even if you’re just getting into cocktails, if you haven’t heard of this drink, I’m a bit worried about where you’ve been for the past century. That’s right, this episode is all about the legendary Martini. And I want to give you a chance to make yourself one before we jump into this interview with Embitterment Bitters and Modern Bar Cart co-founder Ethan Hall (@ethanjhall). So, if you want to do that, you’re gonna want to put two ounces of gin in a stirring pint with ice, as well as a half-an-ounce to an ounce of dry vermouth (based on your flavor preference), and some orange or citrus bitters. Stir that all up (or shake it if you’re in a James Bond mood), and then strain it into a chilled cocktail glass. Last but not least, you’ll want to express a lemon peel garnish over the top, and either leave that bad boy in the glass or discard it--again, your preference. Ethan and I grew up in the cocktail space practicing our drinks on one another. I think he makes a solid, SOLID Martini, and I know you’ll enjoy our banter and his insights. Not only do we cover the recipe nuances and variations on the martini, but we also delve into some of the historical and cultural forces that have cemented this cocktail as one of the crown jewels of the mixed drinks world. So, settle in. Get those earbuds locked in their full upright position, and enjoy this boozy interview with my friend and yours, Ethan Hall.