Cheers

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Articles in June, 2008 issue of Cheers

• The measure of success: proper measured pouring yields multiple benefits
  by Robert Plotkin
• Torani
• Pegu Club
  by Jack Robertiello
• Vinous libations: wine cocktails get hip as mixologists explore and experiment
  by Pameladevi Govinda
• World's most expensive cocktail
• Right gin
• The Environmentalist at the Bar: as green goes mainstream, eco-savvy drink programs present challenges and opportunities for restaurant and bar owners
  by James Scarpa
• Rum in the sun
• How sustainable?
  by Donna Hood Crecca
• New Amsterdam gin
• Fat bastard pinot noir
• Fresh starts: rev up bar menus with the plethora of produce-centered, meatless snacks that play nicely with wine, beer and cocktails
  by Michele Grayson
• Tiki Returns: flaming pupu platters and those iconic mugs filled with rum and juice are back, bolstering rum sales and generating excitement. All hail Tiki!
  by Jack Robertiello
• Cocktail museum set to open
• Suntory Yamazaki single malt Whisky
• Fazenda Mae de Ouro Cachacja
• Madison & Vine
  by Pameladevi Govinda
• Solving the minor problem: prevent beverage alcohol sales to minors through education and partnership with law enforcement
  by Adam Chafetz
• Training future beverage leaders
• Zodiac vodka
• Meeting the hiring & training challenge
  by Donna Hood Crecca
• The next big drink: will there ever be another Cosmo? experts predict tomorrow's cocktail mega-trends
  by Robert Plotkin
• Wine tracking goes high-tech
• Valley of the moon 2007 unoaked chardonnay
• Appleton estate 30 years Jamaica rum
• Award-worthy: three independent restaurant and bar operators are lauded for their commitment to excellence and quality drinks
  by Donna Hood Crecca
• Corrections
• Voting with your drink
• Solaire by Robert Mondavi
• Learning wine one byte at a time: web-enabled training tools put a world of wine knowledge at servers' fingertips
  by James Scarpa
• Rum on the rise
• Calling all chains!
• 1800 select silver
• Tempting summer sips
• Clear Purpose; Handled with flair and forethought, water selections enhance beverage programs and profits
  by Thomas H. Strenk
• Mark your calendar
• High note malbec
• Lavazza blue
• Vegging out: Boston's Great Bay and other restaurants discover the novelty of vegetable-based cocktails
  by Susan Johnston
• Great Lost Bear
  by Lew Bryson
• Heard it from a friend
• Martha Stewart vinitage
• Little Black Dress Wines
• Discovering craft: brewpubs and tap houses may have an edge, but any savvy operator can tap into craft beer
  by Lisa Morrison
• Wine legend passes