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NCB Author

Kelly Magyarics

Contributing Writer


Kelly Magyarics

Kelly Magyarics is a wine and spirits writer, and wine educator, in the Washington, D.C. area. She also writes for Wine Enthusiast, Imbibe, and DC Magazine. Kelly can be reached through her web site, www.trywine.net.


Green drinks Article
Easy Being Green   May 2, 2011
By: Kelly Magyarics

Farm-to-glass quickly is becoming as ever-present in bars as farm-to-table is in restaurants. While natural and organic may sound complicated, some operators have detailed a few ways to make green drinks a routine.

The Franklin Mortgage & Investment Company Article
Measure for Measure   February 8, 2011
By: Kelly Magyarics

At The Franklin Mortgage & Investment Company in Philadelphia precision and balance mean great cocktails.

champagne cocktail Article
Uncorking Fabulous Drinks   October 11, 2010
By: Kelly Magyarics

We checked in with operators around the country who are seamlessly mixing grape with grain and, in the process, discovering the latest trends in wine and sparkling wine libations.

Article
Best Seller   June 9, 2010
By: Kelly Magyarics

The Bookstore Speakeasy, a bookstore-themed classic cocktail den in Bethlehem, Pa., reads its clientele and cracks open an untapped market.

Article
The Gist of a Great Cocktail List   May 10, 2010
By: Kelly Magyarics

Creating a cocktail list can be a tedious process — perfecting the wording, branding and length — but its value can’t be overlooked.

Article
A Pious Bias Toward Beer   May 10, 2010
By: Kelly Magyarics

It’s evident that Washington, D.C.’s Birch and Barley and ChurchKey reverently genuflect at the altar of barley, malt and hops. The two adjoining beer-centric venues recently opened.

Article
Brothers in Bars   May 10, 2010
By: Kelly Magyarics

Bartending siblings Tom and Derek Brown fill glasses and fulfill expectations at Washington, D.C.’s The Passenger and Columbia Room.

Best in Bar Management logo Article
Bar Saviors   May 10, 2010
By: Kelly Magyarics

A mixologist should tote his or her shakers, strainers and jiggers, demonstrating an equal sense of commitment and pride. Here's what every bartender should have in his/her toolkit.

Article
Gin’s Closest Cousins   March 10, 2010
By: Kelly Magyarics

While some bartenders and patrons are just now warming to gin and exploring its various expressions others are branching out beyond the category and tapping into its roots and its next phases.

First Growth cocktail Article
Gin Goes Global   February 10, 2010
By: Kelly Magyarics

The revival of the classic spirit calls for a primer on how to use the diverse incarnations of gin in traditional and contemporary cocktail creations.



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