Articles from Cheers (October 1, 2009)

Title	Author	Type	Words
A chip off the old block: taking a cue from the cocktails of yore, mixologists and bar managers are getting innovative with ice.	Lockett, Michelle Paolillo		1334
After-dinner opportunities: leading restaurateurs are finding that selling dessert wines and digestifs is largely a matter of focus and attention to detail.	Scarpa, James		844
All the fixings: restaurants find success with prix fixe menus that change regularly and offer upgrade options.	Boggs, Johnny D.		670
Amazing wine bars: five wine bars that are innovating through technology, service and selection.	Fuhrman, Janice		1608
Beer garden revival: two new beer gardens near New York City show that the venerable German tradition is alive and ready for a comeback.	Lockett, Michelle Paolillo		849
Cheers Rising Stars 2010.			140
Cordially yours.			582
El Grado Tequila.			85
Expert efficiency: high-volume bars can churn out perfectly crafted cocktails in no time by paying close attention to the details.	Lockett, Michelle Paolillo		1743
Fall flavors.	Robertiello, Jack		796
Gin flights.			116
Interview with Alexandra Marnier Lapostolle.		Interview	772
Mark your calendar.		Calendar	121
Miami bound.	Zimmerman, Liza B.		399
Old Forester 2009 Birthday Bourbon.			84
Organizing a tasting: spirits tastings require solid preparation and a focus on educating guests.	Zimmerman, Liza B.		603
Ready to dance: culturally diverse, with strong Latin influences, the Miami drinks scene is energized and ever-evolving.	Zimmerman, Liza B.		1476
Show parking promotion a hit.			147
Spice & Ice.			91
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.	Robertiello, Jack		1434
The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion.			102
The Glenlivet Nadurra Triumph.			96
The Kentucky Bourbon Cocktail Book.			118
Tools from the east: Japanese bar tools finally are reaching the states, and they bring both craftsmanship and a focus on the artistic process of making a cocktail.	Carducci, Tad		771
Ty Ku Soju.			92
Value for the dollar: with budgets tight, restaurant and bar guests are sticking with light beer and treating themselves to domestic super premium and craft brews.	Glaser, Gregg		1128
World's oldest bartender retires.			85