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Cheers Weekly – November 19, 2015

11/19/2015

by: The Staff

Cheers Weekly – November 19, 2015 To view this email as a web page, click here.
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IN THE NEWS
  • An Interview With Roberto Serrallés on 150 Years of Rum Making More
  • Constellation Brands Acquires Ballast Point Brewing & Spirits More
  • New Orleans Bartender Wins Piehole Whiskey ‘Vintage’ Contest More
  • Marriott International Acquires Starwood Hotels & Resorts Worldwide More
  • Quaker Steak & Lube files for Bankruptcy, Sale Expected More
  • Global Spirits Consumption to Hit 3.2 Billion Cases by 2020 More
CHEERS FEATURE
Feature

PUTTING ON THE SPRITZ
By Thomas Henry Strenk 

Smart marketing, sourcing and pricing are enticing more customers to buy bubbly wines. Read More

HOLIDAY COCKTAILS
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5 COCKTAILS PERFECT FOR THANKSGIVING
By Kyle Swartz

These drink recipes are ideal pairings for your Turkey Day spread. Read More

CHEERS PRODUCT WATCH
Feature Feature
WG BREWING COMPANY WILD ROOT
The alcoholic root beer category continues to grow with this new entry. Wild Root is by the same brewer of Wild Ginger Alcoholic Ginger Beer, released earlier this year.Read More
SPIRIT WORKS DISTILLERY STRAIGHT WHEAT WHISKEY, STRAIGHT RYE WHISKEY
These new whiskeys from Sonoma County show that there’s more than just wine out there. These are the first releases from Spirit Works Distillery, a grain-to-glass craft spirits distiller.Read More
Feature THE BIG SMOOTH
Pick up a bottle of The Big Smooth, and its impossible not to notice the felt feel of the label. The wine is a zinfandel-led blend of red grapes sourced largely from California. Read More
Feature COLLINGWOOD CANADIAN WHISKY BOTTLE UPDATE
This Canadian whisky has updated its bottles to better reflect craftsmanship and the Canadian landscape. The brand itself has been repositioned similarly.Read More
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FEATURED DRINK IDEA
Drink Feature

LUMINOUS

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3/4 oz. HKB (Hong Kong Baiju)
3/4 oz. Lime/lemon juice mix
3/4 oz. Elderflower liqueur
1 oz. Bombay Sapphire East gin
1/4 oz. Agave syrup
6 Seedless green grapes

Hibiscus elixir (infuse hibiscus flowers in 50% HKB and 50% water and agave syrup for a few days).

Muddle the grapes in a glass, then add the rest of the ingredients. Mix well and add crushed ice, no need to shake. Add a few drops of hibiscus elixir on the top.

Orson Salicetti of Lumos in New York created this recipe.

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Last modified: 11/19/2015

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Jose Cuervo Celebrates the Rolling Stones in the House of Hendrix
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