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Cheers Weekly – November 24, 2015

11/24/2015

by: The Staff

Cheers Weekly – November 25, 2015 To view this email as a web page, click here.
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IN THE NEWS
  • 8 Sparkling Cocktail Suggestions More
  • Interview with Tom Jensen, an American Making Whiskey in Ireland More
  • Crown Royal Northern Harvest Rye Named 2016 World Whisky of the Year More
  • Guinness Opens Experimental Brewery to the Public More
  • Nolet Family Celebrates 325 Years with Commemorative Ketel One Bottle, Brand Campaign More
  • Submit a Cocktail Recipe for Our Website/Social Media More
CHEERS FEATURE
Feature

SUPER CIDER PAIRINGS
By Kyle Swartz 

The fermented-apple beverage is a perfect match for fall cuisine; here’s how several operators are approaching cider pairings.Read More

CHEERS WEB EXCLUSIVE
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CAN CHILEAN CRAFT BEER MAKE IT IN AMERICA?
By Kyle Swartz

Chile’s craft beer scene is as diverse as America’s. But will it catch on with drinkers here? Read More

CHEERS PRODUCT WATCH
Feature Feature
PATRON 1-LITER BOTTLE
Patrón tequila is putting on a few ounces for the holidays. This special edition, larger format 1-liter size bottle of Patrón Silver is adorned with an intricate design of the Patrón tequila bee, rendered in pure pewter and hand applied.Read More
CHANDON HOLIDAY BOTTLE
Now celebrating its third year, this limited-edition holiday bottle is draped in a chic winter white and shimmering gold script, the company says. In the bottle is a golden Blanc de Noirs cuvee.Read More
Feature VODKA MARIETTE
Vodka Mariette is distilled five times in Bordeaux using only French, GMO-free whole wheat and water from the Ambes Spring, the company says. Read More
Feature WICKED DOLPHIN GOLD RESERVE RUM
The newest edition to the Wicked Dolphin Rum line is made with 100% Florida sugarcane and has been aged for 3 years in bourbon barrels, the company says. The aging process lends the spirit deep whiskey notes. Read More
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FEATURED DRINK IDEA
Drink Feature

EL MERCADO

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2 oz. Bulleit bourbon
1 oz. Lemon juice
1/4 oz. Maple syrup
3/4 oz. Persimmon syrup

Build in tin with ice. Shake and strain into rocks glass. Garnish with a slice of charred persimmon.

Mixologist Juan Martinez of Toca Madera West Hollywood created this recipe.

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Last modified: 11/24/2015

Previous Story:
Cheers Weekly – November 19, 2015
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Cheers Weekly – December 3, 2015

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