Articles from Cheers (June 1, 2008)

Title	Author	Type	Words
Appleton estate 30 years Jamaica rum.			89
Award-worthy: three independent restaurant and bar operators are lauded for their commitment to excellence and quality drinks.	Crecca, Donna Hood		356
Calling all chains!			100
Clear Purpose; Handled with flair and forethought, water selections enhance beverage programs and profits.	Strenk, Thomas H.		1366
Cocktail museum set to open.			81
Discovering craft: brewpubs and tap houses may have an edge, but any savvy operator can tap into craft beer.	Morrison, Lisa		1992
Fat bastard pinot noir.			84
Fazenda Mae de Ouro Cachacja.			83
Fresh starts: rev up bar menus with the plethora of produce-centered, meatless snacks that play nicely with wine, beer and cocktails.	Grayson, Michele		1271
Great Lost Bear.	Bryson, Lew		550
Heard it from a friend.			154
How sustainable?	Crecca, Donna Hood		407
Learning wine one byte at a time: web-enabled training tools put a world of wine knowledge at servers' fingertips.	Scarpa, James		852
Little Black Dress Wines.			87
Madison & Vine.	Govinda, Pameladevi		580
Meeting the hiring & training challenge.	Crecca, Donna Hood	Interview	2140
Pegu Club.	Robertiello, Jack		530
Rum in the sun.			848
Rum on the rise.			494
Solving the minor problem: prevent beverage alcohol sales to minors through education and partnership with law enforcement.	Chafetz, Adam		627
Tempting summer sips.			670
The Environmentalist at the Bar: as green goes mainstream, eco-savvy drink programs present challenges and opportunities for restaurant and bar owners.	Scarpa, James		1743
The measure of success: proper measured pouring yields multiple benefits.	Plotkin, Robert		616
The next big drink: will there ever be another Cosmo? experts predict tomorrow's cocktail mega-trends.	Plotkin, Robert		2190
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!	Robertiello, Jack		1811
Torani.			116
Training future beverage leaders.			290
Vegging out: Boston's Great Bay and other restaurants discover the novelty of vegetable-based cocktails.	Johnston, Susan		834
Vinous libations: wine cocktails get hip as mixologists explore and experiment.	Govinda, Pameladevi		1446
Voting with your drink.			169
Wine legend passes.			175
Wine tracking goes high-tech.			209
World's most expensive cocktail.			98