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      Episode 201 – How to Pair Baijiu with Food

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      50ml (or a little over an ounce and a half) of Ming River Baijiu25ml (or a little over ¾ oz) of lime juice15ml (or about a half an ounce) of simple syrup (or agave syrup)A handful of basil leavesAnd a slice of pineappleMuddle the basil and pineapple in the bottom of a cocktail shaker, then add ice and your liquid ingredients, shake vigorously for about 15 seconds, then double strain into a stemmed cocktail glass, and enjoy.The combination of lime juice and pineapple juice in this cocktail produces one of our favorite colors in the cocktail world: an eerie yellow-green. Sometimes you’ll see this in cocktails that contain Suze, but in this case it’s achieved completely with natural ingredients that happen to perfectly complement the insanely tropical flavor profile of the Ming River Baijiu. The other great thing about this drink is that it’s simple, scalable, and can be made with just one bottle of Baijiu and a trip to the grocery store, fitting in nicely with our past guest Maggie Hoffman’s approach to “One-Bottle Cocktails.”Show NotesWe have a ton of resources and photos featuring both the bottles we enjoyed and some of the food that went with them. Check out the gallery below for some fun shots that might give you a hankering for some Baijiu and authentic Chinese cuisine.Bottle Shots (In Order of Tasting) LEGGI TUTTO

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      Episode 200 – “The Oxford Companion to Spirits and Cocktails” with David Wondrich and Noah Rothbaum

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      What’s shakin’, cocktail fans?Welcome to Episode 200 of The Modern Bar Cart Podcast! 200 is a momentous number, and we have a couple momentous guests joining us to celebrate.David Wondrich is the Senior Drinks Columnist at The Daily Beast and the author of such books as Imbibe! and Punch. Noah Rothbaum is the Half Full Editor for The Daily Beast, former Founding Editor in Chief at Liquor.com, and the author of books like The Business of Spirits, The Art of American Whiskey, and the forthcoming Whiskey Bible.Additionally, these two gentlemen host the podcast, Life Behind Bars, and they are the combined editorial force behind The Oxford Companion to Spirits and Cocktails, which will be released this coming October by Oxford University Press.In this wide-ranging conversation with Noah Rothbaum (@NRothbaum on Twitter) and David Wondrich (@DavidWondrich on Twitter), some of the topics we cover include:How Dave transitioned from English professor, to Esquire columnist, to full-fledged cocktail historian, and how that journey brought him to collaborate with Noah at The Daily Beast and on their current Oxford Companion project.The difference between writing about spirits and cocktails in the early 2000s vs. today, and how our relationship to “The Truth” (in quotes here) is different than it was during those early days of our great cocktail revival.Why long-form booze writing has (paradoxically) spawned a lot of attention and accolades in today’s age of listicles and tweet threads.And how conducting historical research is very similar to noodling for catfish.Along the way, we discuss why Beachbum Berry can’t stand the Pina Colada, where Dave hid that lump of Ambergris he’s been missing for the past several years, the merits of a good rum punch, and much, much more. LEGGI TUTTO

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      Episode 199 – Infuse Your Booze with Andrew Hellman

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      After following the directions on your Love Shack cocktail pack and infusing your rum for 5-6 hours, combine all ingredients in a cocktail shaker with ice, shake vigorously, and dump without straining into a large rocks glass. Garnish with a pineapple frond, and enjoy on the porch before or after dinner with good company.A couple details here:The chocolate blend ingredients from the 1 part company include Vanilla Rooibos, Cacao Shells, and Marigold petals, so this is a chocolate infusion, but it is not merely a chocolate infusion – and you’ll understand why when you listen to our tasting during this interview of 2 infused spirits created using their products.Also, you’ll notice that no one here is assuming you have access to crushed ice, with the drink designed to be shaken and dumped. The higher dilution here – accompanying that maneuver – accounts for the greater level of sugar with both pineapple juice and simple syrup, so if you suspect that it might come out a little sweet for your personal palate, simply dial back one of both of these ingredients, and you’ll be sipping pretty in the sun. LEGGI TUTTO