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, www.trywine.net.

Stories by Kelly Magyarics

#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.

Ginning it Up

This past July, gin fans had several opportunities to compare, learn about, and taste gins from all over the world. Here are some of the special events and seminars that focused on botanical booze.

75 Years of Moscow Mules

2016 marks the 75th year of the Moscow Mule, that special combination of vodka, ginger beer and lime served in an iconic copper mug. To help you and your guests celebrate this milestone, here's the history of the Mule, accompanied by a few recipes.

Angostura Bitters Barbecue

Elevate your Labor Day barbecue food through the use of Angostura Bitters. Sure, Angostura may appear to be more at home in a Manhattan or other cocktail but it's delicious on everything from ribs to popsicles.

Cru Bourgeois Wine

French wines have a certain reputation for being highly sought after and commanding high prices. However, there are wines from Bordeaux that are approachable in profile and price: Cru Bourgeois wines. Here's what you need to know about Cru Bourgeois.