The Modern Bar Cart Podcast

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**The Modern Bar Cart Podcast**

The Modern Bar Cart Podcast is a weekly discussion of the tools and techniques that make great drinks. Hosted by Modern Bar Cart CEO Eric Kozlik, this cocktail podcast gives great information for home bartenders and industry professionals alike. If you’re looking to take your cocktail game to the next level, this is the podcast for you.

Latest Episodes:

Episode 116 - Maximo Mezcal Sep 19, 2019

Show notes

In this spirited interview with John Ravis of Maximo Mezcal, some of the topics we cover include:

How John made the move from shucking oysters, to tending bar, to consulting in the business world, to ultimately helping found a Mezcal brand designed to elevate the American palate.
Why Maximo Mezcal is as much a DC brand as it is Oaxacan
How the mezcaleros and funders behind Maximo Mezcal have balanced tradition with innovation, especially when it comes to their production methods.
Why barbecue is a great analogy for anyone trying to understand the various roasting procedures in agave spirits.
A few little hacks to help you understand bottle design and pricing in the tequila and mezcal world
Where we plan to grab drinks with restaurant mogul Danny Meyer,
And much, much more.

Episode 115 - Plato & Aristotle Walk into a Bar Sep 12, 2019

Show notes

In this episode, we do a close reading of David Wondrich's extremely influential new article, "Plato & Aristotle Walk into a Bar - A Meditation on the Daiquiri."

Some of the topics we discuss include:

Platonic and Aristotelian ideals of matter, logic, and metaphysics
How to make a proper Caipirinha
The strengths and weaknesses to a top-down vs. bottom-up bar program
What embodiment biology and psychology have to do with anything
And much, much more.

Episode 114 - Maritime Cocktails Sep 05, 2019

Show notes

In this episode, we talk about the confluence of cocktails, boats, and the high seas. In addition to the history of cocktails, boats, and culture, we also cover a number of helpful tips to help you make better drinks next time you go out for a cocktail cruise.

Episode 113 - Spirits, Sugar, Water, Bitters Aug 29, 2019

Show notes

In this interview, we sit down with Derek Brown and Bob Yule, co-authors of Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World. Some of the other topics we cover include:

How Bob and Derek fused their expertise on opposing sides of the bar to create this book as a tribute to a ten part cocktail seminar series at the National Archives.
Why and how we experience historical "echoes" in the cocktail world, and how these echoes can help connect us - at least in spirit - with our tipsy ancestors.
The importance of names and definitions in the cocktail world- both for the original cocktail and all the variants that spun off through the ages.
Then, we get a little funky - we talk about what grows on the graves of dead Virginians, who's about to take a hatchet to Derek's bar, and the merits of a TGI Friday's caesar salad.

During this interview, we laugh, and we cry. We daydream about what Edgar Allan Poe liked to drink before he died in a puddle, and then we share our most embarrassing book errors and widely published typos.

Episode 112 - The Truth about Syrups Aug 22, 2019

Show notes

In this episode, we interview Tory Pratt, founder of Pratt Standard Cocktail Co. Some of the things we discuss include:

How a childhood spent in and around the catering industry gave Tory the inspiration to start her own company and taught her to approach cocktails from a culinary perspective.
What it means to get back to the true roots of a traditional cocktail ingredient, and why it sometimes takes 47 test batches until you're happy with the end result.
The intricacies of sourcing ingredients like exotic Kola nuts and Turkish Pomegranates
How Tory built her business from a kitchen concept to brand being sold in 14 States and Partnering with Whole Foods.
Strategies for re-branding a line of existing products.
Equipment you need and mistakes to avoid when you're making syrups in your own home kitchen
And much, much more.

Episode 111 - Why is Moonshine Illegal? Aug 15, 2019

Show notes

In this episode, we answer user submitted questions about spirits and cocktails. Specifically, the topics we cover include:

Why moonshine is illegal, and also why legal distillers can sell products called "moonshine"
The difference between the dry shake and reverse dry shake method for creating egg white cocktails
How to create your own house made orgeat and falernum with an eye toward shelf stability
And a cocktail challenge involving the state of New York and a visiting family contingent from Italy

Submit your mailbag questions to podcast@modernbarcart.com, and maybe your query will be featured on a future mailbag episode!

Episode 110 - Tiki: Modern Tropical Cocktails Aug 08, 2019

Show notes

In this fun chat with author and bartender Shannon Mustipher, some of the topics we discuss include:

How Shannon shifted her passion for art from the canvas to the bar
What cocktails and great coffee and lattes have in common
What it looks like to go from designing a simple brunch menu to an entire cocktail program featuring over 50 rums
The discipline, sacrifice, and passion required to assemble a book that contributes meaningfully to the Tiki discussion
How to think about Tiki as a "modern" cocktail genre
What to drink in Cuba with actress and philanthropist Rosie Perez
And much, much more

Shannon's book, Tiki: Modern Tropical Cocktails, can be purchased online, or by visiting your local bookseller and requesting that they carry it. Personally, I love how this book is organized, and I love the photography that accompanies the cocktail recipes - each picture really whets your appetite and inspires you to spend time on the presentation of the drink. So please, if you're in the market for a good read and some awesome recipes, grab your copy today.

Episode 109 - Saint Benevolence Rum Aug 01, 2019

Show notes

In this inspiring conversation with Chase Babcock of Saint Benevolence Rum, some of the topics we explore include:

How Chase's childhood visits to Haiti - the poorest country in the Western Hemisphere - inspired him to create a rum brand that could enhance and catalyze the great charitable work his father began doing in Haiti back in the early 2000s.
What it takes to source and import rum that tells a story and inspires bartenders to make great cocktails.
The legacy that Clairin has in Haiti as essentially a family moonshining tradition, and why this open fermented rustic agricole product is making a huge splash in the spirits industry today
What different sugar cane varietals can bring to the clairin making process
Why Chase and his dad Calvin publish their tax returns on the internet
How to order rum like Ernest Hemingway at a Parisian cafe
And much, much more

During this conversation at Tales of the Cocktail 2019, we taste through Saint Benevolence's two keystone or flagship products: their five year aged caribbean rum, and their clairin, which is just now hitting the market in Florida, California, and Louisiana, so if you're based in one of those states, be sure to request Saint Benevolence next time you visit your favorite bar or liquor store.

Episode 108 - Tales of the Cocktail 2019 Jul 25, 2019

Show notes

In this episode, we chat with Ethan Hall, Russell Garing, and Eric Holtzman of the Modern Bar Cart Team to learn about their first-time experiences at Tales of the Cocktail, a yearly hospitality industry summit centered around mixed drinks.

Some of the topics we discuss include:

How Tales of the Cocktail is structured, including seminars, tasting rooms, brand activations, and other local events
The types of people who might be interested in attending this legendary hospitality industry summit
Our favorite highlights from the first few days of the 2019 event, including luxury spirits, oysters, and even Champagne sabering
An inside look at some of the educational seminars we attended
And much, much more

Episode 107 - Sazerac Attack Jul 11, 2019

Show notes

In this episode, we take a comprehensive look at the New Orleans inspired Sazerac cocktail and delve deep into the institution that is Tales of the Cocktail.

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