Cheers

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Articles in May, 2006 issue of Cheers

• Re-viva La France? Vintners and marketers of French wines get hip to the changing American consumer
  by Pameladevi Govinda
• Michelob Ultra Amber
• Cha-ching in Chicago: high-end cocktails ring true with guests
  by Doug Frost
• Well-fortified: modern mixologists use vermouth, port, sherry and Madeira to their best advantage in today's hot cocktails
  by Robert Plotkin
• Shango
• In praise of Pinot Noir
• Dale's pale ale and old chub scottish-style ale
• Shakers
• Taxi!
• Better blended drinks: exotic new flavors and premium spirits turn up the heat on frozen drinks
  by Howard Riell
• Frutezia
• Yazi ginger flavored vodka
• Updated ServSafe available
• Warm-weather brews: satisfying summer beer options abound to quench guests' thirst for flavor and refreshment
  by Stephen Beaumont
• The Macallan
• Free Fitz Root Beer to servicemen
• The age of complexity
  by Gary Regan
• Give the people what they want: inviting guests to choose what goes on their plate builds appetizer and beverage sales
  by Michele Grayson
• Intromark Inc
• Ask the experts at NRA show
• Daily's cocktail mixers
• Stoli Blueberi cocktail contest
• Correction
• Trumping tap: converting tap water drinkers to bottled water fans is clearly profitable
  by Sherry A. Hatlestad
• Off the beaten path, with caution
  by Donna Hood Crecca
• Dine-in cinema raises the bar
• Red hot: Oregon wines—led by Pinot Noir—gain national attention as winemakers coax more consistent wines from temperamental regions
  by Ken Collura
• Van Gogh Vodka
• From sips to shots
• Canandaigua becomes Centerra Wine Co
• VIPs and Wannabees: different tables require different service styles
  by Ken Collura
• Bacardi
• S Guaro
• Judgment day
• Distilling a dream: Bardenay, the nation's first distillery restaurant, serves up distinctive cocktails with premium spirits, some of its own making
  by Donna Hood Crecca
• Craggy Range
• Harry's fresh foods
• The Bar Show for on and off premise: the best bar show on earth!
• Rum revolution: new rum flavors, aged releases and cachacas prompt cocktail innovations
  by Ellie Van Savage
• Cockspur
• Hardys Stamp