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  • Bulgarian Rhapsody

    France and Italy have held the European wine spotlight for ages, along with Germany, Spain and Portugal. But several countries in the eastern part of the continent now aim to become major players on the world wine stage, including Bulgaria. What do Bulgarians know about wine? The country has been producing wine for at least 7,000 years—the ancient Thracians who inhabited the land are believed to have been the...

  • In Step With Seasonal Brews

    Beer brewing has followed the natural agricultural rhythm of the seasons for centuries. Even with today’s modern brewing techniques, producers still offer periodic releases to fit the time of year. As the time for lemon-spiked summer wheat beers transitions to Oktoberfest and pumpkin beer and then onto spicy Christmas and hearty winter ales, operators can add needed variety to their regular tap line-ups and tie in seasonal promotions. “Seasonals...

  • Next of Gin

    Cocktail insiders have been saying it for years, but this time, maybe gin really is in. Interest in the classic cocktails, new products and different styles of gin are all helping to convince gin-shy consumers to give the botanical spirit another go. Craft cocktail bars where gin gets frequent marquee billing are no longer merely niche drinking spots. More mainstream restaurants are taking a chance on new style gins...

  • Back Bars Averaging 83 Bottle Facings

    Shelf space on back bars is seriously crowded these days. Bar and restaurant operators average 83 bottle facings (those bottles you can see the faces of) on their back bars, according to the latest OnTrac survey from The Beverage Information & Insights Group (the research unit of Cheers’ parent company). Formal restaurants offer a vast selection, with an average of 88.2 bottle facings. Looking at specific spirit categories, vodka...

  • The Pleasure Principle: Beverage Trends For 2015

    Instant gratification, education and participation will be recurrent themes throughout restaurants and hotels in the coming year. The economic upturn in 2014, coupled with the desire to attract the millennial patron, has led to a surge of hip new concepts, personalized service and customized experiences geared towards satisfying this “demand” generation. While this shift is a driving force, operators must still find a way to balance the desires of...

Current Issue

  • Cheers Jan/Feb 2015

    What’s in the latest edition of Cheers? Our January/February double issue includes the latest trends in gin, decadent cocktail ideas, an introduction to the wines of Bulgaria, what’s new with seasonal beers, wine on tap, and much...

Editor's Picks

  • The Pleasure Principle: Beverage Trends For 2015

    Instant gratification, education and participation will be recurrent themes throughout restaurants and hotels in the coming year. The economic upturn in 2014, coupled with the desire to attract the...
  • The Top 10 Cocktails of The Past 25 Years

    When the first issue of Cheers came out, the cocktail scene was dominated by drinks that mixed basic spirits—primarily vodka, gin or rum—with fruit juice or soda. The Long...

Drink Recipes More Drinks

Product Showcase More Products

  • Ketel One Kick-off

    1 ½ oz. Ketel One Citroen vodka ½ oz. Fresh lime juice ¼ oz. Simple syrup 1 oz. Pineapple juice 2 oz. Ginger beer ¼ oz. Aromatic bitters Combine first four ingredients in a mixing glass. Shake with ice and strain into a collins glass filled with ice. Top with ginger...
  • anCnoc releases

    anCnoc 1975 Vintage – This single malt was drawn from just three casks, and only 1,590 bottles will be made...
  • Balblair Vintage Releases

    2003 Vintage – Infused with floral notes and hints of citrus fruits, apricots and honey, Balblair 2003 combines orange, lemon,...
  • Délice

    Délice is the newest cuvée from the sparkling experts at Chandon, Napa. Enjoy Délice two ways: chilled on its...

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Cheers Tastings

  • The Best Wines of 2014

    Our national wine panel recommends wines throughout the year, typically by varietal or season, and provides brief tasting notes,...

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Upcoming Events

  • What I’m Drinking Now: Todd Davies

    Todd Davies, a.k.a The Hoppy Chef, is a Certified Cicerone and the consulting chef for The Butcher’s Tap in Chicago. I’m drinking a Sticky Feathers...
  • What I’m Drinking Now: Stephen Yorsz

    Stephen Yorsz, Creative Director Leave Rochelle Out of It, New York City www.rochellesnyc.com The Speak Easy I’m currently drinking a cocktail called The Speak...
  1. Clearwater Beach Uncorked

    February 7 - February 8
  2. Boston Wine Expo

    February 14 - February 15