Cheers

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Articles in July-August, 2008 issue of Cheers

• Wine closure innovation: breathing cap
• Just add air: a unique garnish replaces the traditional salt rim at Oyamel Cocina Mexicana in Washington, D.C
  by Kelly Magyarics
• Mischief and Mayhem
• FREIXENET
• Mark Your Calendar
• POP!: soda comes of age, and beverage profits benefit from boutique bottlings, trendy flavors, a healthful edge and masterful merchandising
  by Howard Riell
• Pinnacle GIN
• The 21st Amendment is important because …
• The business of boomerangs; savvy operators know the ROI on repeat customers is high. Here's how to keep them coming back
  by Robert Plotkin
• Winning brands
• The 2005 Lake Sonoma Winery Cabernet Sauvignon
• Free book details Spanish wine offerings
• Intelligent blenders; high-performance models mean less work to create great blended drinks
  by Martha Russis
• Hogue Cellars
• Tales of the Cocktail track for beverage pros
• Vodka's New Groove; Still the rock star of spirits, vodka now offers greater variety and even more profit opportunities
  by Donna Hood Crecca
• Kahlua Mocha
• Chamarre Selection Grenache-Shiraz
• Calling all Chains!
• Domestic policy: bars and restaurants embracing new products, packaging and placement ensure American brews are as popular as ever
  by Cheryl Ursin
• Grand Tetonxx Mountainberry Double wheat ALE
• Mr. Boston with Earbuds
• Alcohol licensing applications: a primer; Preparation, understanding regulations, tapping the experts and having patience smoothes the process
  by Lisa Morchower
• Flavor in focus
  by Robert Plotkin
• Mekhong
• Opportunity knocks
  by Donna Hood Crecca
• Vodka delight
• Visualizing the sale; effective photo use, visual clues and typeface choices create beverage menus that sell
  by Thomas H. Strenk
• Monin agave sweetener
• ServSafe en espanol
• Better together: spurred by the slowing economy, an increasing number of restaurants and bars are romotionally pairing food and beverage to bolster both traffic and revenue
  by James Scarpa
• Cosentino Winery
• LN
• Celebrity sells wine & spirits
• Learning to fly; Properly planned and executed, wine flights enable servers to educate and upsell, prompting the guest to understand wine on a whole new level
  by Doug Frost
• Grande Absente Absinthe Orig1nale
• Pouring free; practice makes perfect and prevents waste when free-pouring
  by Robert Plotkin