The Modern Bar Cart Podcast

In this episode, we sit down with author and historian Garrett Peck to discuss the causes, proximal effects, and long-term ramifications of Prohibition.

In this episode, we sit down with Halloween cocktail connoiseuse, Carolyn Kozlik. She and Eric go back and forth to assess your best options for both crafty and classic halloween cocktail options.

This episode is all about the art and science of fat washed spirits and how to use them in cocktails.

In this episode, we examine three iconic 20th century films through the lens of the cocktail with film buff Eric Holtzman.

In this episode, we interview author Shanna Farrell about her book, "Bay Area Cocktails."

In this episode, we follow a group of mixologists from Northern Virginia through a harrowing, three-round cocktail competition hosted by Catoctin Creek Distilling Co. in Purcellville, VA.

In this episode, we chat with Emily Farris of The Boozy Bungalow - a cocktail, recipe sharing, and DIY crafts blog.

In this episode, we talk with Brainy Belly founder Janalee Redmond about bone broth and how to use it in cocktails. Some of the things we cover include: How bone broth is made, the difference between collagen and gelatin, how to think about and use bone broth in both cold and hot cocktails, and much, much more

In this Bar Cart Foundations episode, we talk about the history and science of cork and cork products. Some of the topics we discuss include: The history of cork and how it’s produce, the four main types of bottle closures you’ll encounter in wine and spirits today, a few tips on how to identify and avoid a common flaw called “cork taint” in your wine and spirits, and tips for opening corks (or rescuing broken corks) like a boss.

In this episode, we hang out with New York cocktail author Amanda Schuster, who demystifies the mixological evolution and influence that makes NYC such an important cocktail locus in the United States.

In this episode, we give you some updates about upcoming product releases, catch up with Modern Bar Cart co-founder Ethan Hall, and offer an in-depth book review of Thad Vogler's book, By the Smoke & the Smell.

In this episode, we answer a listener-submitted question about the differences between eau de vie and brandy.

We chat with James Boicourt and Hillary Harris of Charm City Meadworks to learn all about the mystical, honey-based beverage we call mead.

In this episode, we pull up a mic with gin expert David T. Smith, author of "The Gin Dictionary." 

In this episode, we talk with bar manager Brian McGahey of the Neighborhood Restaurant Group about how bars develop and price their cocktails.