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  • Sauvignon Blanc for Summer

    As summer fast approaches, it’s bringing local produce from the farmer’s markets and the lighter, fresher meals we dream about all winter. For wine sellers, it’s a time when sauvignon blanc is in vogue. This versatile grape makes wines that are crisp, dry, aromatic and vibrant, distinctive in each growing region and eminently suited for sipping and matching with the foods of the season. With that in mind, Cheers...

  • Growth Brands Hall of Fame: The Inaugural Class

    Cheers has added a new category to the Growth Brand Awards to honor brands that have shown sustained growth. The Hall of Fame recognizes brands that have won at least 15 Growth Brand Awards since the program’s inception in 1997. Seven spirit brands and one wine brand have qualified for that honor in 2015. The Hall of Fame Awards were presented during this year’s Growth Brand Awards ceremony in...

  • Match Game—Pairing Strategies for Spirits and Food

    Before-dinner drinks and post-dessert drams are no longer just bookending meals. Many bartenders and chefs now collaborate on libations that mix, mingle and coax out the flavors and aromas from the dishes on the food menu. Mizuna, a 55-seat American/French restaurant in Denver, CO, offers ongoing kitchen and bar pairings. One is the “Smoke ’Em If You Got ’Em” cocktail ($12), a mix of sweet corn-infused whiskey, quinoa whiskey,...

  • The Lowdown on LTOs

    How can restaurants attract new customers while encouraging return visits? Limited-time offerings (LTOs) can work just as well with beverages as they do with food. Seasonal, regional and other drink components create opportunities to showcase unique tastes and sell products. “We always see a spike in guests and a spike in sales for our nonholiday LTOs,” says Tylor Field III, divisional vice president of wine and spirits for Landry’s...

  • 9 Tips for Building A Balanced Beer Selection

    There are more than 3,464 breweries in the U.S.—as of March—now producing an ever-growing number of individual beers. Add that to increasing import portfolios, and building a balanced beer selection can seem a Herculean task. Whether you are improving upon an existing lineup or just getting started, consider the following suggestions as you lay the foundation for a competitive beer program. 1) Solicit—and use—consumer input With so many beers...

  • Everybody Loves Vodka

    Pity poor vodka, scorned by fancypants mixologists and largely left out of the cocktail renaissance. Don’t waste too many tears, though: The great white spirit has plenty of devotees. The category is huge and it’s still growing. Nearly one out of every three bottles of spirits sold in the U.S. is vodka. Attitudes are changing; its reputation is reviving among bartenders. Some places are establishing themselves as destinations for...

Current Issue

  • Cheers May 2015

    What’s in the latest edition of Cheers? Our May issue focuses on vodka, and how reports of its demise are greatly exaggerated, with all the different ways bars across the country are incorporating the spirit into delicious, innovative drinks....

Editor's Picks

  • NRA 15: Sipping Social Beverage Trends

    What’s trending in the beverage world? Kathy Casey, founder of Seattle-based beverage/food/hospitality consulting firm Kathy Casey Food Studios—Liquid Kitchen and owner of Dish D’Lish branded products and cafes, has...
  • Cocktails that Can Leave a Legacy

    What bartender wouldn’t dream of creating a cocktail with lasting international appeal? The annual Bacardi Legacy Cocktail Competition seeks such a drink. Held in Sydney last week, the 2015...

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  • Tlatelolco

    1 ½ oz. Delirio Joven mezcal 1 oz. The Perfect Purée Sweet Hibiscus blend 1 oz. The Perfect Purée Chipotle Sour blend ½ oz. Fresh lime juice ½ oz. Agave nectar Black smoked salt (rimmer) Combine all ingredients into a mixing glass with ice. Shake and pour into a...

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  • What I’m Drinking Now: Charles Redmond

    Charles Redmond is maître’d/sommelier/mixologist at Orchids at Palm Court in Cincinnati, OH. I love bitters, amaros, and digestifs—I can’t get enough of them. So...