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  • In the Mix — Getting Creative with Mixers, Syrups and Purees

    The craft cocktail boom has many bars and restaurants looking into high-quality mixers, syrups and purees. While some might argue that craft is all about making drinks from scratch, mixers enable operators to tap into seasonal and popular flavors; they also help make tending bar faster and easier. Here’s a look at how a few establishments are using mixers into their beverage programs. Seasonal sipping The Bowery Hotel in New York has...

  • Summer Wine Pairings

    Restaurants share what they’ll be matching up this season. Sommeliers and wine directors love this time of year. As the weather warms up, fun, versatile ingredients abound—from herbs to fruits to vegetables—with something new appearing seemingly every week. Chefs’ dishes during the late spring and early summer are fresh, vibrant and flavorful—and in need of wines that can impress without overshadowing the culinary stars of the season. We asked...

  • 14 Tips and Tricks from Masters of Mixology

    Bartending pros offer advice on perfecting your craft. Being a bartender today means that you have to be proficient at making drinks, you have to know all the styles of cocktails, and be up on contemporary drink trends and flavors. Speed counts behind the bar, and you must be personable: Guests aren’t just there for a good drink, they also want to have a good time. How do you...

  • Raising Cane

    Thanks to its breadth of expressions and excellent price/value, rum is moving up. Yo, ho, ho, hmm. Rum seems perpetually on the cusp of breaking big. That piratical favorite has a lot going for it, including a wide range of styles and flavors, a repertoire of classic cocktails, aged versions meant to be sipped, great stories for hand-selling, and a tremendous price-value. Rum also has a few challenges: Untutored...

  • Into the Light — Trends in the Light Beer Category

    Macro brands still rule when it comes to light beer. But this lead has somewhat receded with the rise of craft, which has diversified the category with a wide range of flavorful brews. The three leading light domestic lagers continued to sell significant volumes in 2014. According to the Beverage Information and Insights Group, the research unit of Cheers’ parent company, Bud Light moved 522,661 cases last year, while...

  • Shake It Up

    There’s nothing better than a frosty shake in the summer—unless it’s a frosty shake with a spirited kick. Bartenders are crafting boozy blended treats with bourbon, rum, liqueurs, coffee and seasonal produce. Whether guests are ordering them as dessert stand-ins, guilty pleasures or as an indulgent cool down, these spirited concoctions bring a little bit of summer to the bar. Play, a 194-seat, retro American restaurant at the 779-room...

Current Issue

  • Cheers June 2015

    What’s in the latest edition of Cheers? Our June issue focuses on rum, and how its versatility — from Tiki drinks to sipping spirits — has allowed rum to remain on the rise in a fast-changing bar culture. We also cover summer...

Editor's Picks

  • 7 Cool Cocktails For Father’s Day

    Father’s Day is Sunday June 21—also the first day of summer and the longest day of the year. Here are a few drink ideas for celebrating you favorite father figure.   19th Hole Grill...
  • 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 been gathering intelligence on beverage...
  • 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 event welcomed 34 preeminent bartenders...
  • Scenes From The Nightclub & Bar Show

    I spent a few days last week at the 30th annual Nightclub & Bar Convention and Trade Show in Las Vegas. You always expect this conference to be a little crazy, and it is,...

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  • Porch Zwing

    1 ¼ oz. Zwack Hungarian herbal liqueur ¼ oz. Gin 1 oz. Fresh lemon juice ½ oz. Simple syrup (2:1) Mint sprigs and peach slices for muddling and garnish Muddle one slice of peach and 2 mint leaves in the bottom of a Collins glass. Add Zwack, gin, fresh lemon juice and simple syrup and stir...

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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...