Inventory for April 17th, 2016

Row ‘em up and count them! This week Bulleit launched a barrel-aged coffee, Thrillist compiled a list of things bartenders do wrong, Employees Only is set to open three new bars this year, Goldberg is searching for the United Arab Emirates finest new cocktail talent, and the Peter F. Heering Sling Awards are open to submission.

Spirit lovers unite, because on April 23rd and 24th Berlin’s Heeresbäckerei will be home to the Craft Spirits Festival Destille Berlin. Founded in 2012 the fair unites craft distillers with buying agents, managers, restaurateurs and barkeepers. What better way to spend a rainy weekend than with many a craft brewer, trying products? Go!

Bulleit launches barrel-aged Coffee

Bullet launched its limited edition Bulleit x Gentlemen Baristas coffee last week at London’s Coffee Festival. The beans are sourced from Colombian and El Salvadorian plantations and then shipped to London where they’re rested in “American Oak, single fill Bulleit Bourbon casks from the Stitzel-Weller Distillery in Kentucky, before undergoing a “bespoke roast” by The Roastery Department”. The Spirits Business notes that “Bulleit X Gentlemen Baristas coffees are now available to from The Gentlemen Barista’s coffee house in Southwark, London, and online at World of Zing”.

Things Bartenders do Wrong, according to Bartenders

The Thrillist’s Dan Gentile (whattaname!) took it upon himself to create a listicle of all things bartenders to wrong, according to bartenders. Our personal highlights include: taking their job too seriously “A lot of bartenders are just taking themselves too seriously and that kills the energy of the bar”.

Go full Tom Cruise; “Bartenders can ruin a great cocktail by not being precise enough. Oh, and stop juggling bottles. This isn’t 1988 and you’re not Tom Cruise”. Use a straw to sample from the glass; “tasting the drink in the glass is like watching a chef plate a dish, then check if the sauce is seasoned correctly. Whaddya gonna do if it ain’t? You already frickin’ plated it”. Find the complete list here.

Employees Only to Open Three New Bars

Last week Drinks Int. announced that not only will Employees Only open in Singapore’s Chinatown, but the “its award-winning brand of hospitality” will also be taking its talents to Miami and Austin later this year. One of the bar’s partners, Igor Hadzismajlovic said “We’ve had our eye on the flourishing hospitality scene in Singapore for years and couldn’t be more excited to call this city a second home for EO”.

The bar’s principal bartender Steve Schneider will head to Singapore in May to “lead bar operations”. Schneider says “It’s absolutely a priority for us to create the same ambiance and energy that EO has become so cherished for. Of course, we will adapt some of our offerings to appeal to local Singaporean palates, while also staying loyal to the EO brand that so many around the world know and love.”

Goldberg Cocktail Challenge Dubai

This May Dubai will be home to the first Goldberg Cocktail Challenge. In cooperation with Fresh Express Beverages the competition aims to find the country’s best up and coming talents. Participants will each mix one alcoholic and one non alcoholic cocktail, both of which need to include at least one Goldberg product. The drinks will be assessed by optics, presentation, and technique. Twelve finalists will compete on the 1st of May, the winner will be flown in to Berlin for the Berlin Bar Convent this October. Dubai is only the first stop for the Goldberg Cocktail Challenge, more events in cities like Berlin, London, Zurich, and Rom are planned.

2016 Peter F. Heering Sling Award

It’s that time of year again, the Sling Awards are upon us! To participate pick a classic cocktail and modernize it with a twist that best defines your talent, taste, personality while using the Cherry Heering liqueur. The annual competition starts with four rounds, ten semi finalists will compete to become one of five finalists, who will then be invited to showcase their creations during London Cocktail Week. Upload a picture and your recipe between April 18th and May 22nd, 2016 online here or Facebook.

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