The Modern Bar Cart Podcast

• Episode 305 - Building Iconic Bar Programs with Toby Maloney

  In this modern classic conversation with bartender and beverage consultant Toby Maloney, some of the topics we discuss include: Toby's journey through the food and beverage world, from bussing and dishwashing, to culinary school, to tending bar, eventually landing gigs at famous venues like Milk & Honey, and Pegu Club, and going on to open The Violet Hour in Chicago. The decisions and philosophies (plus the techniques and ingredients) that allowed Toby and his cohort at The Violet Hour to open the hearts and minds of the people of Chicago to the paradigm shift that was the Cocktail Renaissance. What it's like to open a bar in 2025, specifically with respect to the ingredients and philosophies that carry over well from the last 15-20 years, and which practices and vibes might need a refresh. Then, we take a close look at how Toby is setting the tone at The Elbow Room with pre-batched "Flavor Booms," free pours, dirty dumps, a Hawthorne strainer moratorium,  and other service speed innovations. Along the way, we learn why people hated The Violet Hour Team at first, how to "David-Chang-ify" a food or beverage program, why Gen Z is primed for their "Fern Bar" moment, and much, much more. If you like this conversation with Toby, well buckle up for part 2, where we dig even deeper into how he develops cocktails, complete with a live, on-air cocktail building exercise. But for now, please enjoy part 1 of this super fun interview with Toby Maloney.  

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• Episode 304 - The Cigar Blend Dilemma with Maggie Kimberl

  In this smokey, robust conversation with cigar and whiskey expert Maggie Kimberl (@lougirl502), some of the topics we discuss include: A working definition of "cigar blend whiskey," plus some specific thoughts on the ideal proof point for these types of blends. The two primary pairing strategies that you can use to pair any two items in the flavor world, whether you're talking about wine and food, whiskey and cigars, or even building the perfect charcuterie bite. How to think about "flexibility" in the whiskey and cigar pairing space. Essentially: is a given whiskey designed to pair with a wide range of cigars, or has a blender designed it to pair with one cigar in particular? Then, we look at cigars. We talk about how a cigar is going to change as you smoke it, how to think about size metrics like shape and ring gauge relative to other factors like robustness and country of origin, and the best way to leverage online reviews and your local tobacconist to help you navigate the scene. We wrap up by talking about some of the more recent trends and collaborations in the whiskey and cigar world, exploring certain ways in which cigar blends and pairing collaborations are getting better, and even more complex at the same time. Along the way, we cover what your breakfast beverage of choice says about your taste in cigars, which $25 bottle of whiskey Maggie ended up pairing with a $1000 cigar, the results of her 7-month Manhattan study, and much, much more.  

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• Episode 303 - The Official Rum of Leisure with Malcolm Gosling Jr.

  In this smooth-sailing conversation with Malcolm Gosling Jr., 8th generation steward of the Goslings Rum company, some of the topics we discuss include: How a lapsed ship charter to Virginia kicked off the Gosling family's spirited enterprise on the humble 21 square mile rock in the middle of the Atlantic known as Bermuda. The ways in which Goslings rum both conforms to and expands what most rum nerds think of when they hear the term "British-style Caribbean rum," and why the family's roots in sourcing, blending, and retail are key to the entire flavor profile and identity. We also dig into two key brand stories: the origins of the "Black Seal Rum" name and logo, which involves upcycling Champagne Bottles used by the British navy, and of course the legend of how one poor bartender's failure to politely cut off a drunk guy is responsible for the Dark 'N Stormy cocktail. And we wrap up by covering some of Goslings Rum's longer-aged and special edition products that will pique the interest of any rum enthusiast, including their "Spirited Seas" project that's aged aboard the Oleander cargo ship. Along the way, we discover why pigs gave Bermuda a scary reputation back in the day, explore some of the creative activations Malcolm and his team are pursuing as "The Official Rum of Leisure," take a spin in crazy aunt Shiela's industrial rum swizzle machine, and much, much more. SPECIAL RESOURCE: Webinar Link: Signature Serves: Building Simple, Viral, Brand-Driven Cocktails

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• Episode 302 - Shop Talk: On-Premise Positioning for Spirits Brands

  View the video of this seminar: here! What's shakin' drinks fans? Thanks for joining me for this special industry shop talk episode, where I give you a free, behind-the-scenes look at some of the content I produce specifically for people who work in the spirits and cocktail industry. This time around, you'll get to sit in on a seminar I presented a few weeks ago at the 2025 American Distilling Institute Conference & Trade show in San Antonio, TX. The title of the seminar is: "You've Been Served: On Premise Strategies for a Saturated Market," and it presents a bunch of different looks at things distillers and spirits brands can be doing to create successful partnerships with bars and restaurants.

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• Episode 301 - Into the Blue with Monique ten Kortenaar

  In this true, blue interview with Lucas Bols Co. Master Distiller Monique ten Kortenaar (@distillermo), some of the topics we discuss include: The history of the Curaçao liqueur category, how it differs in production and flavor to similar products like Triple Sec, and how the color blue first entered the picture about 100 years ago. How Bols Blue 1575 separates itself from non-premium Blue Curaçaos by incorporating signature botanicals and fruity Jamaican rum into its production and blending process. The role that bartenders, sensory panels, and distillery guests played in the development of this and other products that Bols brings to market. We also take the time to have a very open conversation about the nature of "additives" in the spirits world. Given the striking hue and excellent stability of the Blue 1575, it should be no surprise that Bols uses a food grade dye. But there's a lot that goes into the R&D and testing process for such an important component of the product, especially in the EU, where food standards are notoriously stringent. Along the way, we plan out an epic day-long food and culture tour to experience the best and most interesting cuisine and drink that Amsterdam has to offer, learn why Monique's perfumer Grandfather was known as "The White Giant," reveal which Bols product is criminally underappreciated by bartenders and consumers, and much, much more.    

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