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  • Spirits of the Season

    What do guests crave this time of year? Dishes that coax out feelings of nostalgia, drinks mixing heavier, fuller-bodied spirits and other ingredients, and offerings that incorporate late fall’s and early winter’s bounty, to name a few things. During the holidays, “guests are willing to be more indulgent and pick heartier, braised meats and partake in dessert more often,” notes Matt Adler, executive chef of Osteria Morini in Washington,...

  • Effervescent Elixirs

    While sparkling wine’s appeal as a toast-worthy, special-occasion beverage can’t be denied, it is finally becoming accepted as, well, wine. Consumers have realized that sparklers can and should be uncorked and enjoyed equally and as often as a bottle of white or red wine. Its crisp acidity and refreshing, palate-scrubbing effervescence make sparkling wine easy to pair with food. And with styles ranging from soft and fruity to complex...

  • Blender Bender

    From classic sour styles to barrel-aged beers to innovative beer-wine hybrids, blended beer takes America’s favorite adult beverage to a new level. Blending beer is a traditional technique in brewing with modern applications. Combine two or more component beers to produce a different end result, and you’ve got blended beer. Every bartender knows you can fill a pint glass halfway with pale ale, top it gently with Guinness stout...

  • Border Crossing

    How hot is the whiskey category right now? The brown spirit is set to overtake vodka in terms of sales if not volume. Imported whiskies are particularly popular, “and Scotch is super hot,” says Mike Raymond, co-owner of Reserve 101 in Houston. Japanese malt whisky is also rising in popularity right now, he adds. The bar boasts that it has the largest selection in Texas—more than 330 whisk(e)ys, with...

  • 15 Fabulous Thanksgiving Cocktails

    Enhance your Thanksgiving feast with a festive cocktail or two. Here are 15 fresh recipes to consider for your celebration.   Prairie Natural Appletini 2 oz. Prairie Organic gin 2 oz. Fresh apple cider ¼ oz. Fresh lemon juice ½ oz. Simple syrup Combine ingredients in shaker and Shake with ice. Strain over fresh ice and garnish with an apple slice or cinnamon stick. The mixologists at Prairie Organic created...

Current Issue

  • Cheers Nov/Dec 2014

    What’s in the latest edition of Cheers? Our year-end, double issue includes the latest trends in sparkling wine, fresh holiday cocktail ideas, an imported whiskey update, plus special coverage celebrating our 25th anniversary and much more....

Editor's Picks

  • 15 Fabulous Thanksgiving Cocktails

    Enhance your Thanksgiving feast with a festive cocktail or two. Here are 15 fresh recipes to consider for your celebration.   Prairie Natural Appletini 2 oz. Prairie Organic gin...
  • Scene: A Fine Philly Watering Hole

    In the heart of the City of Brotherly Love, Square 1682 is a lively gathering spot for fans of the locally sourced, modern American cuisine of executive chef Caitlin...

Drink Recipes

Product Showcase

  • Leeward Mist

    1 ¾ oz. Tito’s vodka ¾ oz. St. Germaine elderflower liqueur 5 oz. Pink grapefruit juice 1 oz. LaMarca prosecco Combine vodka, liqueur and juice in a shaker filled with ice. Shake and strain over glass of crushed ice. Top with prosecco. Lee Zavorskas, mixologist at Salt Bar in the Wentworth by The Sea Hotel in New Castle, NH, created this recipe.
  • Biersch WinterBock

    Gordon Biersch Brewing Company has released its WinterBock seasonal beer, which is a full-bodied double bock featuring four different...
  • Thatchers Gold Cider

    Innis & Gunn and Thatchers Cider Company have announced a partnership to enter the U.S. market with Thatchers Gold,...
  • Newcastle Scotch Ale

    Newcastle Scotch Ale is a new, limited-edition collaboration between the Newcastle and Caledonian breweries, which represent English and Scotch...
  • Winterhook Ale

    Redhook Brewery has announced its Winterhook Ale for 2014, which is the 30th year the seasonal brew is being...

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Cheers Tastings

  • Spicy, Supple Pinot Noirs

    For this issue, we invited members of the Cheers National Wine Panel to recommend some pinot noirs they’ve recently...
  • Sour Beers Find Sweet Spot

    Just a decade ago, Jolly Pumpkin Artisan Ales of Dexter, MI, embarked on an ambitious program of producing barrel-aged...

Industry Photos

  • The New Beaujolais is Here!

    Chef David Bouley, left, and second generation winemaker Franck Duboeuf celebrate the arrival of the 2014 Georges Duboeuf Beaujolais Nouveau...
  • Beam Unveils Craft Series

    Adam Harris, North American Bourbon Ambassador at Beam, introduced the new Jim Beam Signature Craft Series at the Flatiron...

What I'm Drinking Now

  • 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...

Upcoming Events

  1. San Antonio Cocktail Conference

    January 15, 2015 - January 18, 2015
  2. Golden State of Cocktails

    January 26, 2015 - January 29, 2015