Kelly Magyarics

Kelly Magyarics
Kelly Magyarics
Contributing Writer

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,

Stories by Kelly Magyarics

What's Shaking in 2017?

We asked bartenders from around the country to give their predictions for what'll be hot (and not) behind the bar this year. Find out about their thoughts on what will trend in 2017, as well as the drinks they hope get left by the wayside.

Aquafaba Exceeds Eggspectations

Bartenders all across the country - and the globe - have gotten wind a anewa ingredient: aquafaba. This alternative to egg whites has many applications behind the bar and in the kitchen, particularly for for vegan guests and those with allergies.

5 Cocktail Shakers

When is a cocktail shaker more than just a cocktail shaker? When it's in the hands of a skilled bartender. With that in mind, we took a look at 5 modern versions of the cocktail shaker that give the Cobbler, Boston, and French or Parisian shakers we all know a run for their money.

Oranges Can be Blue

The home of Genuine CuraAao Liqueur, Landhuis Chobolobo Distillery welcomes more than 100,000 visitors per year, making it the top tourist attraction on the island. CuraAao starts with the laraha orange, a bitter variety whose dried peels are macerated along with a spirit to make the distinctive orange-flavored liqueur.

#CocktailsandChill at Drumbar

Capitalizing on a hashtag that has evolved from social media to the pop culture lexicon, the #CocktailsandChill menu at Drumbar atop Raffaello Hotel in Chicago features cocktails inspired by popular Netflix shows.

Tart & Funky Orange Wines

Orange wines, you may be surprised to learn, are considered a cousin to red wines. It may also be a surprise that the region at the forefront of orange wine production is New York's Finger Lakes area. Draw in customers this fall by offering them funky, tart orange wines.

Sherry, Baby

Sherry, the fortified Spanish wine, has potential as a key component of modern mixology. Sales may be down for Sherry but Danil Nevsky of Tales & Spirits believes that using it to create more cocktails may give the fortified wine the sales boost it needs.

Make Your Own Bitters

Used in small doses, bitters have the uncanny ability to add dimension and coax out the individual aromas and flavors of a cocktail. And while we are lucky to live in this age of the cocktail renaissance, where copious brands of commercially-made bitters are set on store shelves just waiting to be shaken into cocktail tins, itas also quite a lot of fun to make your own.

Dangerous Drinks

Our industry is a hotbed of creativity, and bartenders and mixologists have been creating their own tinctures, syrups, infusions and more for their artisanal, craft cocktails. But what many aren't realizing is that the wrong ingredient can turn a cocktail from delicious to deadly.

Peruvian Pisco

Some people labor under the false impression that pisco is only for the summer, and that it belongs in the same category as low-end vodka and rum. Diego Loret de Mola and Lizzie Asher are working hard to shatter those myths.