The Modern Bar Cart Podcast

In this Bar Cart Foundations episode, we walk you through the traits and habits of cocktail snobs and cocktail slobs, and then we present some useful tips for how not to be either one!

In this episode, we chat with Robin Miller of Espita Mezcaleria. He gives us a crash course on agave spirits like tequila, mezcal, sotol, and bacanora.

Kat Hamidi, co-founder of Capitoline Vermouth, dives into the fascinating world of this essential cocktail ingredient. She discusses vermouth's evolution from an overlooked component to a cocktail staple, sharing insights on production methods and flavor profiles. Kat highlights innovative techniques for crafting unique vermouth and aperitifs, emphasizing quality ingredients. Listeners gain practical tips for mixing cocktails, including the classic gin and vermouth combo, and are encouraged to explore the rich history and versatility of this complex spirit.

In this episode, we chat with cocktail writer Maggie Hoffman, author of The One-Bottle Cocktail. Some of the topics we cover in this episode include: How Maggie came up with the concept for the One-Bottle Cocktail, and who she wrote it for The essential bottles to have on your bar if you're looking to make a one-bottle drink. Which fresh ingredients to have on hand if you want to up your home bartending game Thoughts on simplicity and complexity in cocktails And much, much more.

In this episode, we talk about barrels, which are one of the most important parts of the distilling, aging, and blending process. No barrels, no brown spirits. Let that sink in for a minute. Our guest is Alice Blayne Allard from Free State Cooperage, which is a company that handcrafts locally-sourced barrels right here in the Mid-Atlantic, working with distillers who care deeply about the quality of the barrels they use to age their products. Some of the topics we discuss include: The life cycle of a barrel, from tree, to stave, to whiskey vessel, and beyond. The physics of aged spirits, and how barrel size, temperature, humidity, and char level all affect the process Meditations on the terroir of aged spirits, and how local wood has local flavor Some thoughts on barrel aged cocktails The not-so-subtle irony of George Washington's role in putting down the Whiskey Rebellion And much, much more Alice and Free State Cooperage are putting the finishing touches on their facility, and will be offering tours and tastings hopefully sometime in the near future. So definitely hit them up at freestatecooperage.com, or follow them on Facebook to stay abreast of those updates.

In this Bar Cart Foundations episode, we delve into the concept of "terroir," which refers to the effects of landscape and climate on the flavors of the wines and spirits we drink. We examine the key aspects of terroir and then investigate whether this concept can extend to spirits and cocktails, as well as wine.

In this episode we interview Ariane Resnick, author of The Thinking Girl's Guide to Drinking. We discuss how to drink healthier, enjoy fresh ingredients, and avoid some of the short- and long-term physical inconveniences associated with alcohol consumption. Disclaimer: None of the content in this episode is intended as medical advice. Please consult a licensed physician before doing literally anything.

In this episode, we talk about the various ways you can organize your home bar to be more aesthetically pleasing, and more functional at the same time. Do you have a bar cart, a spacious dry bar, or even a wet bar with seating and serving space? We have tips for how to optimize each setup and really fine-tune your bar to suit your lifestyle goals.

This episode is an interview with woodworker Brendan Donovan of MuddledAndRolled. He's a really talented craftsman who produces handcrafted, hardwood muddlers. Brendan is a really fun dude to chat with, and you can tell just how passionate he is about his craft. Some of the things we discuss in this episode include: How a handcrafted muddler is turned and assembled Different approaches to muddling certain ingredients, from sugar to citrus, and beyond The ergonomics of the muddling process, and how muddler shape affects results Why Brendan enjoys craft cocktails despite a limited ability to perceive flavor A few speculations about Nicola Tesla's elderly affinity for pigeons And much, much more

In this episode, we chat with Kathleen Tozzi of The Fancy Schmancy Co. about how to pair food with cocktails. Whether you're hosting a large party or an intimate get-together, food and cocktails just go together...but not in the same way that food and wine are often paired. Listen to this episode to learn the nuances and logistics of charcuterie boards, cocktail noshing, and "the perfect bite."