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Articles from Cheers (October 1, 2016)

1-14 out of 14 article(s)
Title Author Type Words
A fresh approach to F&B. Dowling, Melissa 407
Beam opens on-site Kentucky bourbon bar. 202
Brandy branches out: how operators are getting creative with brandy and Cognac. Robertiello, Jack 1974
Checking out the cocktails in "Americas finest city". Magyarics, Kelly 1519
Cordial reception: how cordials and liqueurs bring depth and complexity to the cocktail party. Strenk, Thomas Henry 2132
Fresh from the start: how P.F. Chang's China Bistro is emphasizing its commitment to natural and premium ingredients. Swartz, Kyle 2025
German fest: our beer panel journeys through German styles. 998
Kal Huettl: mixologist at Chicago Restaurant Tortoise Club. 113
Martini unveils "Smart" ice cube. 313
New liqueur-based libations. 554
Parisian mixologist named Diageo's World Class Bartender. 199
Perfect pinots by the glass: on-premise wine experts share their picks for BTG pinot noir. Dowling, Melissa Restaurant review 1798
Spoke & Steele hones its craft: Indianapolis hotel bar specializes in American whiskey. Robertiello, Jack 723
Tujague's, birthplace of the grasshopper cocktail, turns 160. 289

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