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Cheers Newsletter 08/16/2013

08/17/2013

by: The Staff







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Cheers Features

CHEERS TASTING: Renaissance in Rye Beer

By Lucy Saunders


There’s a new wave of alternative fermentables in American beer, making way for a renaissance in rye brews. U.S. brewers are producing dozens of different “roggenbiers,” the German word for rye beer. Rye releases from large breweries such as Tenth and Blake’s Leinenkugel Brewing Co. and Sierra Nevada Brewing Co. to smaller breweries such as Blue Point Brewing Co. of Patchogue, NY, highlight the creativity of brewing with alternative grains.





Cheers Drink Recipes

Buon Giorno!


1 ½ oz. Skyy vodka
½ oz. Campari
½ oz. Luxardo Maraschino liqueur
¼ oz. Honey
Pinch of sea salt
1 oz. Prosecco
2-3 Cantaloupe chunks


Muddle cantaloupe chunks with honey and sea salt in a cocktail shaker. Add ice, vodka, Campari and Luxardo and shake vigorously. Strain into a Collins glass with crushed ice. Top with prosecco and cantaloupe melon balls on a toothpick.


Sierra Zimei, mixologist at the Seasons Bar and Lounge at Four Seasons Hotel in San Francisco, created this cocktail.




Cheers Breaking News

Cheers Q&A: Roberto J. Serralles, Destileria Serralles

In honor of National Rum Month, we caught up with Roberto J. Serralles, vice president of business development of Destileria Serralles.


What I’m Drinking Now: New York Edition

Three operators from New York share their favorite summer drinks.




Cheers Product Watch

New Naughty Cow Flavors



Naughty Cow has added two new flavors to the original Chocolate Milk liqueur: Raspberry, which combines rich chocolate with the sweet and tart flavor of raspberries, and Cake, which pairs chocolate and cake flavors. Naughty Cow is made with high-quality vodka and features a unique milk-processing technique. The liqueur, developed by Independent Distillers, is priced at $16.99 for a 750-ml. bottle.




Latest Blog Posts

Marketing to Millennials


Liza Zimmerman


Tyler Balliet, founder and president of Wine Riot, an event that focuses on wine education of and marketing to Millennials, recently offered a fascinating perspective on how riesling producers can better market their wines to that demographic.



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Last modified: 08/17/2013

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