The Modern Bar Cart Podcast

This is a crossover episode with our friends at the Spirit Guide Society Podcast, led by Pedro Shanahan and based in the Seven Grand whiskey bar in Los Angeles, CA. This episode is a tasting led by Tomatin brand rep Scott Fraser. The bottles we'll taste through are: Tomatin Dualchas Tomatin 12 Year Tomatin 14 Year Tomatin 15 Muscatel Tomatin 18 Cu Bocan Tomatin 36 If you enjoy this episode, please subscribe to the Spirit Guide Society Podcast, available for free wherever you go to download your podcasts.

Pedro Shanahan is the host of the Spirit Guide Society Podcast. He is a pioneer in the Los Angeles spirits scene, a member of 213 Hospitality, and a passionate facilitator of the Seven Grand Whiskey Society, Las Perlas' Mezcal Collective, and the Rum Society at Caña Rum Bar Some of the things we cover in this bourbon-punctuated conversation about flavor and hospitality include: How a yoga teaching actor with an improv background harnessed his creative powers to help build one of LA's most exciting and revered spirits and cocktail programs. Why the Seven Grand whiskey society was formed, and what sorts of people turn out week after week to sample beautiful spirits from the US and abroad. Pedro's unique approach to leading people of all experience levels through the complex and heady world of flavor. How to comparatively taste whiskeys with an eye toward how those spirits were created and which production or aging methods might be responsible for the flavors in the glass. Deep thoughts about hospitality, flavor architecture, and raisin bread. And much, much more.

In this interview with bartender, Instagram icon, and hospitality guru Paul MacDonald, some of the things we discuss include: How Paul approaches a hospitality situation with different types of customers. He walks us through some of the questions and decision paths that he follows to create an excellent cocktail experience that's personalized to each customer who walks in the door. Which house-made ingredients are his go-to flavors for wowing guests and creating drinks that disrupt that traditional linear flavor experience we've come to expect. We'll explain what we mean by a "linear" flavor experience during the interview. The way Paul develops new cocktails, and how he turned to the Fibonacci Sequence as a new and unexpected paradigm for creating drinks. A few tips for taking your cocktail instagram to the next level Deep thoughts on everything from Martinis to bar interior decorating And much, much more

What's shakin, cocktail fans? Welcome to this special year-end episode of The Modern Bar Cart Podcast! In this show, we give you a rundown of 2018 by the numbers and hit a couple of the most memorable clips from our interviews over the past year.

In this conversation with Brittany and Joe from Wight Tea Co., we cover a broad range of tea-related topics, including: How a sibling joke in the midst of a recession kicked off a decade-long collaboration to create delicious tea blends for home consumers The agricultural origins of tea, which share many things in common with the way we think about wines and spirits as agricultural and human-processed products. The difference between a tea, a tisane, and a chai Quality indicators to look for when selecting your next tea or matcha at the store How to use teas in cocktails, toddies, and punches with an eye toward pairing a blended herbal product with a distilled spirit And much, much more

In this episode, we provide a special rundown of the best holiday cocktail gifts for 2018. We cover gifts in the low budget range ($100). And we segment our recommendations for cocktail novices, enthusiasts, and experts. In the end, we have great cocktail gift recommendations for one and all.

This episode is all about homemade liqueurs, which are becoming a more and more popular hobby and gift item as people learn more about home bartending. As it happens, we were able to furnish a case study on the subject. In this interview with Eric's Mom, Sue Rose, some of the topics we discuss include: How we picked our homemade liqueur project and sourced the initial ingredients What logistical steps to take to ensure that you produce a delicious and shelf stable liqueur. How to determine which online recipes are legit, and which are just in it for the Insta. Thoughts on assorted topics like Armagnac, brix, bottle design, and long-distance collaborations And much, much more.

This episode has two important updates: We just launched two cocktail scented soaps in collaboration with our partners over at Savage Soaps in Frederick, MD. So, first we're going to have a chat with Misti Morningstar, who partnered with us to create our awesome new Shower Negroni & Shower Mule body bars - available now on ModernBarCart.com. We give podcast listeners a special sneak peak into The Essential Tasting Journal for Spirits & Cocktails - which is a great tool for anyone looking to train their palate and improve their flavor lexicon. As an update to our Kickstarter campaign, we created a video where I read the introduction to The Essential Tasting Journal, so we'll share that audio with you to help you understand why we were drawn to this project.

In this episode, we talk about the various incarnations of Milk Punch, both historical and contemporary. Some of the topics we discuss include: The earliest proto-milk punch: Scailtin, and the historical and cultural forces responsible for this beverage being created in medieval Ireland. How milk punch came to be clarified when citrus became available due to the sudden availability of citrus in the 16- and 1700s. How to re-create Ben Franklin's famous milk punch recipe using ingredients and tools available today. A few notes on New Orleans-style milk punch. And much, much more.

This time around, we had the pleasure of speaking with Hakim Hamid, who's the beverage director of a really excellent speakeasy-style cocktail bar called "Nocturne" here in DC. We spoke about a new, globe-trotting menu he's recently developed, really taking our time to explore that process. So whether you're contemplating creating a menu for an event you're hosting at your home, or if you're just curious to peer behind the curtain and develop a better understanding about what it takes to develop a spectacular menu, this episode is for you. Some of the topics we cover in this really fun conversation include: How to think about the difference between bartenders, mixologists, and beverage directors, and how Hakim's curiosity and insatiable imagination propelled him into the role of "Beverage Director" at Nocturne. The roles that bar design, vision, and leadership all play in the execution and ultimate success or failure of a cocktail menu. How Hakim started this menu with a single, crucial cocktail that then led him around the world and even permeated his dreams as the menu took shape. The relationship between food and drinks on a cocktail menu and how to go about pairing them with balance and delight. How to think about guests as renewable resources, capitalizing on relationships, rather than volume and high profit margins. Which member of the Expendables to grab a drink with in London And much, much more.