The Modern Bar Cart Podcast

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

Eric checks in with some important updates and previews what's in store for late summer and early fall, 2023. Be sure to keep your ears out for an exclusive discount from Jordan Hughes on his Cocktail Camera course!

Eric and guest co-host Tracie Franklin (@spirited_tracie) review several new and noteworthy spirits for the Summer of 2023. They include: Confluence American Gin by Still 630 Frontera Single Malt by Whisky Del Bac Solum Single Malt by Westland Distillery Various mixers by Sweet Ginger Browne Visit our YouTube Channel to see the full video reviews of these spirits!

Dive into the world of modernist mixology as innovative techniques redefine cocktails. Discover how classic processes like clarification are revived with a twist, and explore unique methods such as fat-washing and starch-washing. Eric delves into the fascinating history of molecular gastronomy and its evolution into modernist practices. Learn about freeze-thaw techniques that create new flavors and the intriguing art of spherification. This exploration highlights the creativity and science transforming cocktail crafting today.

In this botanically diverse conversation with ethnobotanist and author Gary Nabhan, some of the topics we discuss include: The winding, intersectional, and truly inspiring story of Gary's personal journey, from his family ties to bootlegging during Prohibition, to his days spent foraging and learning about plants in the Indiana Dunes, to his documentary work showcasing the pollinator relationship between bats and agave. How he teamed up with his co-author, David Pinera, a famed distributor and curator of agave spirits, to assemble his latest book detailing the ethnobotanical importance of plant/people relationships and the nuances of the mezcal and tequila industries. Some notes on the sacred nature of agaves, and how his background as an interfaith member of the Franciscan order has informed his mission to protect what is sacred Why mezcal can truly be described as "Biodiversity in a bottle," plus some advice for navigating the almost dizzying array of distillates to choose from in today's market. And of course, we speculate on what the future might hold for our beloved agave spirits, including why the Tequila industry might learn a thing or two from the parable of "The Prodigal Son." Along the way, we cover the relationship between agave spirits and deforestation, explain why cactus and agave are truly the "bison" of the plant world, sing lavish praises for the elusive black sphinx date, and much, much more. You can pick up your copy of Agave Spirits: The Past, Present, and Future of Mezcals wherever books are sold. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.