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  • Tapping Into Beer’s Franchise Potential

    Growing up, Nathan Robinette wanted to open a sports bar called “Nate Dogg’s,” named after the rapper. “It’s a silly name, I know, but I think I’ve opened the adult version of that,” he jokes, decades later. The Tennessee craft-beer franchise he opened with his father, The Casual Pint, not only fulfilled Robinette’s dream but is a rapidly expanding chain. The Robinettes opened their first store in 2011. Today,...

  • Growing On The Vine: 2015 Wine Growth Brands

    Like the larger beverage market, the wine industry was affected this year—positively and negatively—by consumers trending toward occasion-based drinking. This year’s Growth Brand winners include stalwart brands able to keep up with shifting wine preferences, as well as newcomers that are expanding the traditional definition of wine. “The wine industry is facing its most competitive market in history, causing many quality brands to post flat or slightly declined sales,”...

  • The 2015 Growth Brands: Rising Spirits

    The spirits industry is certainly in flux, as consumers move away from vodka toward whiskies and embrace flavored spirits in new categories. The cinnamon whiskey, moonshine and premium bourbon trends continue to mature, increasing competition within the category as brands fight for staying power. As that battle plays out, distilled spirits are also competing for market share with beer and wine as customers cross categories more frequently. “Last year...

  • World Class: Imported Beer Update

    American beer lovers may not be up to speed on the venerable overseas brands that have been defining and refining the art of brewing for centuries. They’re missing the elegant pleasures of well-crafted imported beers. Plus, there is a new and growing contingent of small artisans brewing in Italy, Japan and Spain, to mention a few. Some savvy operators see a business opportunity, offering imports as a point of...

  • Garnish with Flourish

    Ah,  the garnish. Part decoration, part cocktail ingredient, it’s often the first thing a customer notices when a drink is set in front of him or her. In the case of over-the-top, whimsical or artistically inspired adornments, garnishes can tempt with striking visual appeal. A smacked sprig of a fresh herb, or the oil from a swath of orange or lemon peel can offer up intoxicating aromas as the glass...

  • Eastern Standards: The Rise of Asian Spirits

    The cocktail renaissance of recent years has inspired bartenders to scour the planet for palate-surprising ingredients to include in their concoctions. Many lately have turned their attentions to spirits from Asia. Sake, of course, has long been established in the U.S. primarily through the popularity of Japanese restaurants and sushi bars. But the fermented rice beverage has become more important as a cocktail ingredient in recent years. Korean soju...

Current Issue

  • Cheers March 2015

    What’s in the latest edition of Cheers? Our March issue reveals the 2015 Wine and Spirits Growth Brand Award winners, plus how operators are using exotic Asian spirits, strategies on garnishing drinks with flourish, an Irish...

Editor's Picks

  • Ginger Beer Cocktail Recipes

    Spicy Pear Cooler 1 ½ oz. Cutty Sark Prohibition Edition Scotch whisky ¼ oz. Ancho Reyes chile liqueur ¼ oz. Lemon juice ¼ oz. Honey 2 oz. Ginger beer...
  • 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...

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  • Day Spa

    1 ½ parts Caorunn gin ¾ part Camomile cucumber syrup ¾ Lime juice ½ part Cocchi Americano ½ part Grapefruit juice ¾ part Suze ¾ part Chareau aloe liqueur Two dashes Jamaican #2 bitters Combine all ingredients in a cocktail shaker and shake with ice. Strain into a rocks glass,...

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  • FireChat App Party

    FireChat, the first messaging app that enables people to communicate without internet or cellular connection, hosted an app party featuring Zodiac Vodka on...

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What I'm Drinking Now More Stories

Upcoming Events

  • What I’m Drinking Now: Brandon Wise

    Brandon Wise is corporate director of beverage operations for Sage Restaurant Group in Denver, CO. Lately I’ve been transfixed by the classic Martini and its...
  • What I’m Drinking Now: Jenny Schwarz

    Jenny Schwarz is co-owner/beverage manager for Hopscotch in Oakland, CA. I’m currently drinking a cocktail that we make at Hopscotch called Dominio, a mix of Scotch, amaro,...