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Cheers Weekly – June 25, 2015

06/25/2015

by: Jeremy Nedelka

Cheers Weekly – June 25, 2015 To view this email as a web page, click here.
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IN THE NEWS
  • Pairing Ceviche with Cocktails More
  • Mast-Jägermeister Acquires Sidney Frank Importing Company More
  • EY Recognizes Young’s Market Company Chairman with Lifetime Award More
  • Ole Smoky Tennessee Moonshine Featured on Hooters Menu More
  • Taste Buds Travel with Ten Weeks of Tiki at Jade House More
  • Budweiser Kicks Off Monument Series with Mary J. Blige in NYC Harbor More
CHEERS FEATURE
Feature

RAISING CANE
By Thomas Henry Strenk

Thanks to its breadth of expressions and excellent price/value, rum is moving up. Read More

BLOG
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ANGOSTURA COCKTAIL CHALLENGE SWINGS THROUGH NYC
By Kyle Swartz
Cocktail competitions are a balance of talent and timing.Read More

CHEERS PRODUCT WATCH
Feature Feature
WYOMING WHISKEY SMALL BATCH BOURBON
is made using classic bourbon distilling methods, from locally grown and hand-selected corn, wheat and barley. Water for the recipe is sourced from a mile-deep, limestone aquifer.Read More
CURIOUS TRAVELER LEMON SHANDY
Inspired by the old European pub classic, The Traveler Beer Company takes the traditional shandy and infuses it with American craft beer innovation and passion, according to the company.Read More
Feature BOCA LOCA CACHAÇA BOTTLE, BRAND UPDATES
Boca Loca cachaça is looking different these days. The spirit underwent a brand overhaul, including new, improved logo and packaging features a “bold, vibrant design.”Read More
Feature UNIBROUE ÉPHÉMÈRE PEAR BELGIAN WHITE ALE
Quebec brewery Unibroue has announced the latest addition to its Éphémère beers, this one with the taste of ripe pears. Read More
FEATURED DRINK IDEA
Drink Feature

IL MOSTRO VERDE (THE GREEN MONSTER)

1 ½ oz. Harney and Sons green tea (brew 4 bags and chill)
½ oz. Demerara syrup (Sugar in the Raw and water boiled and cooled into a simple syrup)
Prosecco
Perrier

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Combine tea and syrup in mixing glass and stir. Pour over ice in a Bordeaux glass and top with prosecco and a splash of soda. Serve with a pineapple mint sprig garnish.

Mint sprigs and peach slices for muddling and garnish

The mixologists at In Vino in New York created this recipe.

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Last modified: 06/25/2015

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Pairing Ceviche with Cocktails
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Cheers Weekly – July 2, 2015

About the Author: Jeremy Nedelka

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