Inventory for April 2nd, 2017

Another week, another inventory! This time around we get a sparkling wine for your cats and dogs ( … ), a bartender investigates if pay to play is ruining the bar world, places 51-100 of the World’s 50 Best Restaurants were announced, and the Willamette Week calls bartenders to stop making their own bitters. Cheers!

Up for a murder mystery that involves a mixologist? Head on over to Buzzfeed (of course) to try and figure out who killed “Jeremiah ‘Sad Jerry’ Howell, dedicated bartender at the speakeasy downtown”. Not to boast, but we figured it out. Share your results!

Pawsecco for Cats and Dogs

Puurrrfect for Smokey and Buddy, am I right?! The drinks business reports that all those pet owners who have always wanted to bump their glass with their loved animals, are in luck: “Created by pet drinks specialists Woof & Brew, Pawsecco is a non-alcoholic, non-carbonated ‘wine’ created with the advice of veterinary experts from natural herb”. Not to worry, no grapes were harmed in the making. Instead, it is a “still wine” infused with elderflower, nettle, ginseng, and lime flower. Pour over food or serve as a (fine) wine. This continues to get better. The company behind Pawsecco, Woof & Brew, also carry a range of herbal teas, tonics, and non-alcoholic beer for dogs. Wuuf?

Is Pay to Play Ruining the Bartending World?

Author Naren Young attended last year’s Bar Convent Berlin talk by Monica Berg, Simon Ford, Alex Kratena, and Michael Vachon in which they discussed how large booze brands will pay large sums to bars to be their pouring spirit and/or guarantee their place on the menu. On Liquor.com she intelligently discusses what happens when bars are “bought” by brands, it’s well worth the lead. And, how else could it be, she ends on integrity: “You should stand behind every product on your bar and be able to speak about them with equal passion, no matter what kind of money is being thrown around”. True words.

World’s 50 Best Restaurants

The World’s 50 Best Restaurants 51-100 were announced last week. The Drinks Business reports that “The highest climber from London was modern British venue Lyle’s in Shoreditch, run by James Lowe and John Ogier, which moved up 11 places to 54 on the list”. Only one German restaurant made the cut, which saddens us, Aqua in Wolfsburg. Rio de Janeiro’s Olympe rounds off the list at a smooth 100. We’re looking forward to seeing the full unveiling of places 1-50 next week. Will noma reclaim its spot as #1 and knock the reigning champion Osteria off its throne? Only time will tell.  

PSA: Stop Making Your Own Bitters

Author Matthew Korfhage has a plea for bartenders, stop with the housemade bitters on Willamette Week. “They taste bad, and the world doesn’t need them”. His claim? The 100 – 200 year old bitter makers probably know better than you do. “Just as badly made house tonics make your stomach hurt—and stupid infusion ingredients like bacon can go rancid if you don’t use them quickly—dumb ingredients in bitters can make you sick. You’ll hear about bars that soak fruit pits without figuring out they’re leaching cyanide, or soak cigars without realizing they’re going to give you nicotinic heart palpitations”. Please. Stop.