The Modern Bar Cart Podcast Eric Kozlik

In this inspiring conversation with bartender Mike Vander Horn, some of the topics we discuss include:
Mike’s personal journey, from his humble origins as a “rum and diet” drinker, to the cocktail competitions that would ultimately lend him the authority to step behind the bar as the head bartender at the newly opened Queen Jayne’s Lounge & Royal Drinkery in Somers Point, NJ.
The different types of cocktail competitions that exist in today’s world, ranging from the purely digital, to the lavish, “fly-you-into-a-big-city-to-compete” affairs put on by the world’s largest brands.
Then we walk through his journey at this year’s Diageo World Class US event, where he competed against 29 of the best bartenders in the country without ever having bartended professionally.
Of course, that leads logically to his latest project over at Queen Jayne’s Lounge, which requires a thorough discourse on the drink culture in South Jersey, which is one of my favorite places, but it’s a little difficult to understand unless you’ve spent a good deal of time there.
Along the way, we cover the best resources for learning about and entering cocktail competitions, the daunting widowmaker of an event called “the speed round,” how to pronounce Snoop Dogg’s Gin, and much, much more.
This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life.
Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In this new #BoozeNews episode, Eric runs down some trending news stories and introduces the new Modern Bar Cart Discord Server! Email podcast@modernbarcart.com to request access to this new community forum.
Featured news items include:
Mastering your mint julep game for the Kentucky Derby this weekend Maine Gov. signs "To-Go" Cocktails into law Oregon considers doubling Distilled Spirits Tax Spirits surpass beer in market share for first time Looming white oak shortage plagues bourbon industry What the heck is Amburana wood? This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life.
Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In this wide-ranging conversation with World’s 50 Best Content Director Mark Sansom, some of the topics we discuss include:
The myriad ways in which entire segments of the hospitality industry have bounced back from the COVID crisis, as well as the talent- and capital-related symptoms and side-effects that linger on to this day.
The return of international travel, which dovetails with the launch of The World’s 50 Best Hotels. We dig into specifically how Mark’s organization vets and reviews these venues and what it means to stay at a truly world-class hotel.
As a sidecar, we also examine the historical and contemporary roles of hotel bars and restaurants - not merely as providing the “board” to the hotel’s “room,” but as engines of profit and innovation that can truly shine with proper investment and human resources.
All of this, of course, leads us to the question of hospitality in a post-COVID world: what does it mean? And how are the best establishments pushing the envelope. We use the case study of Botanist Bar in Vancouver - winner of this year’s Michter’s Art of Hospitality Award - to illustrate how real hospitality can be an act of natural and cultural ambassadorship.
Punctuated throughout this chat are the usual tangents that educate and delight, including how Mark tracks the movements of bartenders and beverage directors across time and space, how to think of dehydrators, centrifuges, and rotavaps as “bar infrastructure,” what traditional Thai dish has Mark and me incredibly hot and bothered, and much, much more.
This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life.
Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In this frosty deep dive with cocktail scholar and author Camper English, some of the topics we discuss include:
The story of Camper’s initial tumble down the ice rabbit hole, originating at the legendary New York bar, Milk & Honey, and resulting in a whole slew of at home experiments designed to test the thermodynamics and ergonomics of freezing water.
The theory and methods behind “directional freezing,” and why Camper insists that you can make clear ice using pretty much any set of tools if you just understand what makes this approach work.
What we can learn from the way that lakes freeze over in winter, including the structure of crystal lattices and the impact of freezing speed on trapped air bubbles and ice clarity. 
Then, of course, we dig into some of the techniques and projects from The Ice Book, including: ice tempering and shaping, colored ice, patterned ice, and freezing objects and garnishes INSIDE of ice cubes.
Along the way, we cover the exothermic implications of adding water to alcohol, a practical take on ice aesthetics, why your freezer is set way too damn cold, and much, much more.
Let’s face it. Being the kind of person who can produce perfectly clear ice is a sign that you have mastered two of the most challenging natural elements: water and temperature - you know, things that have literally shaped the course of human civilization. But beyond that, a clear ice cube in a glass, whether it’s perfectly cuboid or spherical or rough hewn like a crystal wrested from the earth, is a signal that you’re consuming something special. It, like a prism, has the potential to focus and magnify certain ineffable aspects of the experience, and I simply don’t think you’d see the world’s best bar programs emphasizing it if that wasn’t the case.
So if you’re ready to take the leap and start churning out cocktail ice that will drop jaws and elicit delight from your family and friends, be sure to pre-order your copy of The Ice Book today so that it ships as soon as it’s released in just about a month’s time on May 23rd. 
This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life.
Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In this Mesquited, not Peated conversation with Whiskey Del Bac Head Distiller Mark Vierthaler, some of the topics we discuss include:
What it takes for a spirit to be called an “American Single Malt Whiskey,” a term that is currently self-administered by the American Single Malt Whiskey Commission, but that’s on track for nationwide federal approval and regulation by the TTB. A brief romp through some of the controversies still yet to be resolved regarding the mandatory or prohibited use of certain barrels and finishing techniques. The story of Whiskey Del Bac - from esoteric Southwest-inspired furniture, to calibrating against an iconic Scotch brand, to releasing some of the most innovative and distinct American Single Malt offerings on today’s market. Mark also walks us through some of the most important process-related decisions he and his team manage, including precise malt smoking, narrow cuts to accommodate small-format barrels, and the ever-crucial question of aging in the desert, where temperatures fluctuate aggressively. We wrap up by featuring the offerings in Whiskey Del Bac’s Global Cask Collection, including their Frontera, Normandy, and Ode to Islay annual bottlings. Along the way, we pen a love letter to the humble javelina, reenact one of the worst drams Eric ever ordered at a bar, try our hand at designing the ultimate distillery cat, and much, much more. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life.
Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In this complex, yet surprisingly potent conversation with Brandon and Kim Grilc of The Kazan Room in Kobe Japan, some of the topics we discuss include:
How this husband and wife duo cultivated their passion for Tiki at one of America’s most celebrated tropical drinks bars, inspiring them to open their own tropical drinks concept in Japan, where they now live.
What it means to be a “Tiki Snob” or purist, and why Tiki culture is constantly evolving like a living organism.
The ins and outs of Tiki menu design, including cocktail origins and attributions, glassware and garnish art, and the ever-important indicator scale of drink potency.
Some of the cultural and logistical differences and opportunities that distinguish opening a bar in Japan vs. here in the United States.
And how to plan your next trip to the Japanese “Kansai” region and the city of Kobe, where the Kazan Room resides alongside pampered cows, roaring surf, and picturesque mountains.
Along the way, we cover why it’s hard to quantify a “vibe,” tips for designing the perfect magical Aloha shirt, why three rums are sometimes better than one, and much, much more.
For those of you who would like to get updates on everything that’s going on at The Kazan Room, you can follow them on Instagram @thekazanroom and be sure to pull them up on your favorite maps app when you’re planning your visit.
This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life.
Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.