Category: In the News
Cheers 2013 Cinco de Mayo Drink Recipes
Cinco de Mayo is finally here, a time to celebrate Mexican culture and heritage. Here are a few recipes for drinks to help you get your Cinco on.
A Bar Sprint in a Cocktail-Crazed City
New York Times writer gets a taste of the San Francisco cocktail scene.
Santa Barbara Redefines Chardonnay
The formula for California chardonnay has been quietly recalibrated.
Vinegars Give New York City Cocktails a New Kick
Restaurants and bars are featuring vinegar-based syrups in new drinks.
Five Tips for Running a Successful Bar Business
Cheers’ coverage of Pernod Ricard USA’s recent Pioneers in Mixology event.
Budweiser Offers New Can Shape
The new bowtie-shaped 11.3 ounce can from the AB-InBev brand is only available in the U.S.
U.S. Moscato Sales Up 33%
Moscato may command just 6% of the wine market share in the U.S., but that’s up 33% in the past year, according to the San Francisco-based Wine Institute.
Climate Change and Wine Production
The Proceedings of the National Academy of Sciences released a study that analyzed teh impacts of climate change on wine production and conservation. It also includes a map that outlines suitable areas for winemaking around the globe.
A Look at Izakayas
The informal Japanese restaurants have been opening around the country, but most Americans haven’t figured them out yet.
Become the Best Bartender at Drinkskool
New from the Beverage Alcohol Resource (B.A.R.) is an online, at-home, immersive teaching program called Drinkskool. The class involves ten lessons that can be learned at the student’s own pace, allowing home bartenders and cocktail aficionados to take the course in their free time.