Designs for JQ, Cheers and GeoWorld. M2Media360, publisher.

1. Q
THE INTERNATIONAL JEWELRY QUORUM 1 | 05
JQ
VIETNAM
Championing the
black pearl 22
NORTH AMERICA
Attracting the male
consumer
38
FRANCE
Rising stars in
jewelry design
54
EUROZONE
Independent designers:
Taking stock
80

2. SMOKEY BONES DOES BEER WINE AND SEAFOOD FLAVOR EXPLOSION MERLOT TASTING CHICKEN APPETIZERS
ADAMS BEVERAGE GROUP
®
THE BEVERAGE MAGAZINE FOR FULL-SERVICE RESTAURANTS AND BARS
MALTSin
the
WOOD
’
plus ALE S
RETURN
MARCH 2004 WWW.CHEERSONLINE.COM

3. NEW WINE CLOSURES MODERN DRAFT BEER OMNI HOTELS & RESORTS POUR COST PROTECTION ETHNIC MARKETING
ADAMS BEVERAGE GROUP
®
THE BEVERAGE MAGAZINE FOR FULL-SERVICE RESTAURANTS AND BARS
LONDON
CALLING
JANUARY/FEBRUARY 2005 WWW.CHEERSONLINE.COM

4. BY JACK ROBERTIELLO
LONDON
calling Today’s nexus of cocktail culture
is definitely Old World
Everyone knows London is one of the world’s most Gin seems to be as popular as vodka, and ports,
expensive cities, but it’s taken a while for word to get out brown spirits and bitters are widely employed in new
that it’s now the headquarters of the cocktail revolution. beverages. Freshly squeezed juices, tropical fruits,
Can it be true? Has the cocktail, usually considered essences, marmalades and edible flowers are all among
with jazz and Hollywood, part of an American cultural tri- today’s bar essentials. Sakés, sojus, absinthes, amaros
umvirate, really been conquered by London barkeeps? Lis- and obscure international liqueurs are only part of the
ten to what America’s King Cocktail, Dale DeGroff, who mix; here, you better know your Flip from your Fizz and
frequently works with a major London bar management your Sour from your Cobbler. And if you can’t come up
group, has to say: with a handful of drinks off the top of your head using
“They’re doing the most fantastic things there, and the muddled fruit and fresh herbs, chances are you won’t be
competition to out-do one another is really something,“ getting work at the high end.
says DeGroff. “It’s something you must experience to
MAKING A NAME
understand, but they are really raising the bar.“
Like in many U.S. cities, most new high-end opera- Bartenders here can become household names through
tions in London (called style bars) must feature custom- newspaper columns and cocktail books; consultant Ben
made cocktail menus. But bartenders here, encouraged Reed, named cocktail bartender of the year
by customer response and friendly in 1997 at the Met Bar and a participant
competition, are likely to be more in the Cheers Beverage Conference in
adventurous than their American February, shines on the BBC as well.
counterparts in crafting the lists, cre- Salvatore Calabrese, formerly of the
ating cocktails with a wider range Lonsdale Hotel Library Bar and about to
of flavor characteristics and presen- conduct the swank new bar, Salvatore at
tations. Rather than focusing on Fifty, inside the Fifty Casino, has, in addi-
variations of the flavored-vodka- tion to writing a series of books, become
and-fruit-juice combo, these bar- known around the world for his
tenders look to develop win- cognac expertise and bev-
ning beverages with balance erage creativity (for a
among bitter, sweet, salty and princely sum, he creates
sour tastes. cocktails for high-rollers
They’re also reaching back whom he first interviews
and tweaking very old cock- at length for their likes
tail recipes with contempo- and dislikes.)
rary presentation styles and
ingredients while maintaining Caption goes here, and here,
the core concept. and this is the caption.
24 C H E E R S • w w w. c h e e r s o n l i n e . c o m • J a n u a r y / F e b r u a r y 2 0 0 5

5. BY PAMELADEVI GOVINDA
What’s in a Name?
Imported wine sales continue
healthy growth in the U.S.,
...and the
names are
helping.
B ehind the steady growth of imported wine in
the US lurk some mad dogs, kangaroo parts,
roaming goats, little penguins and fat bastards.
Wine marketers, charged with removing intimidation
factor out of international wines, have taken to quirky and
colorful brand names and labels, hoping to encourage
novice wine drinkers into picking their wares at restau-
rants and bars across America.
The wines have set the off-premise world on fire, but
what’s the response on-premise? Some, with great con-
sumer response, are finding their way quite well.
Stewart Slocum, director, beverage marketing and R&D
at TGI Friday’s, favors chuckle-inducing labels and untra-
ditional names for the nationwide chain restaurant. Fri-
day’s currently serves the new import king, Yellow Tail
and soon will bring on Little Penguin, like Yellow Tail
from Australia.
“At Friday’s we create a streamlined wine list that is full
of great flavors at great value. We look for wines that
guests recognize, that are leaders in their varietals and are
relevant to today’s guest. One thing I always look at is
the wines people bring to holiday parties and the recep-
42 C H E E R S • w w w. c h e e r s o n l i n e . c o m • J a n u a r y / F e b r u a r y 2 0 0 5

6. eoWORLD
THE E S S E N T I A L VOICE OF THE INDUSTRY
JANUARY 2005
32
Geotechnology Analysis
Know the Past
to Understand
MAP
the Present and Future
36
DESIGN
Sensor Webs
Enabling Decision
24
Support and
The five
Enterprise Architectures
critical problems
most likely to
42
confuse map
Fieldwork
readers
GPS Mapping
Comes
of Age
66
Product & Business
News
Data, Hardware
and Industry
News