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• The bartender's best friend: as cocktail complexity increases, bar chefs are finding novel ways to leverage the flavors, ease of use and consistency offered by cordials 

  At the start of the decade, when the craze for brightly colored "Alternarinis" served in 10-ounce glasses ruled the cocktail scene, bartenders...

  Cheers, 10/01/09 by Jack Robertiello · More from publication

• Fall flavors 

  With Fall well underway, guest and bartender attention naturally shifts to hearty spirits such as whiskey and aged spirits. From an exceptional...

  Cheers, 10/01/09 by Jack Robertiello · More from publication

• Sommeliers who offer wine for retail can win loyal customers 

  It's a common experience: Customers fall in love with a wine at their favorite restaurant but can't locate a place to buy that same bottle to drink...

  Nation's Restaurant News, 09/14/09 by Jack Robertiello · More from publication

• American whiskey holds its own: tradition and evolving palates continue to show support for American brown goods 

  If you were wondering how the American whiskey business is doing these days, a glance at The New York Times this past summer might provide a hint....

  Cheers, 09/01/09 by Jack Robertiello · More from publication

• Rum Rising: Rum's got the juice these days, and it has the numbers to prove it 

  Last year was kind to rum. The second-largest spirits category grew by 2.7 percent in 2008, adding 650,000 cases to reach 24.56 million nine-liter...

  Cheers, 06/01/09 by Jack Robertiello · More from publication

• History and innovation 

  From an original vermouth recipe and the return of genever-style gin to a high-class mescal and a decadent Scotch blend, our expert notes a range...

  Cheers, 06/01/09 by Jack Robertiello · More from publication

• Czar of the spirits world: vodka's decline as the spirit of choice has been greatly exaggerated 

  Sure, it sometimes can be monotonous. But vodka also sells. It's the on-premise cash-cow, the spirit that pays the rent. And despite the current...

  Cheers, 05/01/09 by Jack Robertiello · More from publication

• Southern heat: the tequila business is booming for operators as increasing guest sophistication, new offerings and innovative marketing take the spirit up-market 

  Has the fortune of any spirit been more closely tied to its outreach to the restaurants and bar community than tequila? Has the fortune of any...

  Cheers, 04/01/09 by Jack Robertiello · More from publication

• Dueling sommeliers have a face-off for customers' approval 

  Dueling sommeliers have a face-off for customers' approval.(ON WINE) The old caricature of the sommelier as Basil Fawlty with a tastevin may have...

  Nation's Restaurant News, 03/02/09 by Jack Robertiello · More from publication

• Luxury: beverage professionals adapt cocktail programs for cost-conscious consumers 

  Twelve dollar cocktail, meet the recession. Twelve dollar cocktail, meet the recession. The on-premise beverage alcohol industry is nowhere...

  Cheers, 03/01/09 by Jack Robertiello · More from publication