The Modern Bar Cart Podcast

We catch up with Dan Marlowe, who’s a really talented bartender currently heading up the brand new tavern program at BlueDyer Distilling Co. During our discussion we cover everything from port barrel aged whiskeys to the merits of fancy rum and cokes.

We interview John Ravis of Maximo Mezcal and learn about how this innovative brand was created and what they're doing to advance agave spirits for the American palate.

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

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.

We sit down with Derek Brown and Bob Yule, co-authors of Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World.

We interview Tory Pratt, founder of Pratt Standard Cocktail Co. and creator of some incredible authentic syrups created using traditional methods and ingredients.

We answer user submitted questions about spirits and cocktails, like why moonshine is illegal, how to shake egg white cocktails, how to make homemade tiki syrups, and how to please a visiting family from Italy.

In this interview with author and bartender Shannon Mustipher, we examine the intricacies of tiki cocktails, and dig into her first book, "Tiki: Modern Tropical Cocktails."

We interview Chase Babcock, founder of Saint Benevolence Rum, and taste through their two flagship products: a five-year Caribbean rum and a Haitian Clairin.

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.

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.

In this episode, we give you a comprehensive breakdown on how to approach and prepare garnishes of the citrus variety and beyond.

In this episode, we chat with author and spirits judge Eric Zandona about his new book, The Tequila Dictionary. 

In this episode, we focus on bitters - bitter cocktails, and more importantly, two new bespoke cocktail bitters flavors we developed for our friends over at Catoctin Creek Distilling Co. and Sagamore Spirit Distillery.

We set out to investigate the cocktal/mocktail issue to the fullest of our capabilities. This audio essay (and the embedded rant it contains for comic relief) are our way of presenting the debate as we see it, confronting what we understand to be some potentially problematic issues along the way.