In this week’s Inventory, it feels like spring (at least here in Berlin) and there’s a new database showcasing a more diverse list of hospitality workers in the US, you can start boozing at Starbucks soon, the debate rages over cocktails on tap, orgeat variations abound, and the gender pay gap is real in the British bar industry. Cheers to that?
[vc_row][vc_column][vc_column_text]Writer, bartender, historian, consultant: Fernando Castellon is a bar industry all-rounder. France’s jack-of-all-trades talks cocktail history, Lyon’s bar scene, bartender outfits, and more.
Hiya pals! This week we got wind that Erik Lorincz is set to leave the American Bar after nearly eight years, Stella Artois recalls bottles across North America, New York gets its first sake brewery, brown spirits are all starting to taste the same, and Ryan Chetiyawardana and Danilo Tersigni debate Michelin stars for bars. Prost!
Happy Easter weekend, folks! We have some good longreads today to keep you entertained during the four day weekend. BCB Brooklyn announces exhibitors, Bacardi bets on rum going upscale, Dave Broom launches a Kickstarter for a ‘Scotch-umentary,’ and the New York Times asks if blended Scotch still has a place in the modern bar.
The Ti’Punch Cup 2018 was a stunning sophomore effort from Rhum Clément. Laurence Marot wraps up all the action from a competition that’s got more and more bartenders talking about rhum agricole.
Welcome, friends! Today we have a huge deal: Diageo acquires Belzasar Vermouth. The United Kingdom (finally?) gets its very first cannabis oil-infused beer, a new magic flask promises to turn subpar hooch into premium spirits, and London’s Punch Room creates a historical cocktail menu. Ta!
The Portrait Series menu at Karlsruhe’s Electric Eel is an intriguing experiment and a tribute to the bar’s cherished regulars. Owner and Chief Lifestyle Officer Craig Judkins tells me the story of his unusual new menu based around faces and personalities.