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Magothy Wine & Spirits

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When thinking of one of My Favorite Things in wine, I turn to the lovely rolling hills of Austria, where sometimes, Brown Paper Packages bring the most surprising flavors in a simple bottle of white wine. Yes, in the land of The Sound of Music and Wolfgang Amadeus Mozart, great wines do thrive!

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As the holidays approach, a sure winner for any holiday function is sparkling wine. It enlists a festive mood, awakens the palate, and it just simply makes folks happy. We like Schramsberg Vineyards from California, who in our opinion make some of the finest sparkling wines in this country. (This is the only Sparkling wine served at the White House since the Nixon administration) If seeking a bargain bubbly, go for Prosecco from Italy or Cava from Spain. And if only French Champagne will suit, opt for Champagne Deutz, a lesser known house that delivers major quality for a very minor price.

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  • 1 1-inch pineapple round
  • 1 oz. Pelotón de la Muerte Mezcal
  • 1 oz. Espolon Blanco Tequila
  • 1 oz. lime juice
  • 12 oz. pineapple juice
  • 34 oz. agave syrup
  • 1 lime wheel, for garnish
It’s the dog days of summer and nothing says refreshing like an ice cold, fruity marg. Impress friends (and yourself!) by putting together this stunning yet simple cocktail at your next summer shindig. Grill one pineapple ring over medium heat, turning once until it is seared on both sides, about 1-2 minutes. Cut pineapple into quarters and set aside. In a shaker muddle lime juice, pineapple juice, agave, and 3 chunks of your grilled pineapple. Add your mezcal, tequila, and ice; shake well. Strain into a rocks glass over ice. Garnish with remaining grilled pineapple chunk and a lime wheel. Hint: For even more spice and smokiness, add a salt rim blended with coriander and chili powder.
  • 2 pints vanilla ice cream, slightly softened
  • 3 ounces bourbon, we suggest Michter’s
  • 1/2 pint heavy cram
  • 3/4 ounce sweet vermouth
  • 1 tablespoon sugar
  • Dash of Angostura bitters
  • 1 liter cherry soda, chilled
  • Maraschino cherries, for garnish
Ice cream and bourbon never tasted so good. There is no better way to combine dessert with after dinner cocktails then with this recipe. Put the ice cream in a food processor, with the machine on add the bourbon and process until combined. Spread the ice cream in a large, shallow plastic container and freeze until firm enough to scoop, around 20 minutes. While the ice cream chills, whip the heavy cream with the vermouth, sugar and bitters until soft peaks form, then refrigerate until chilled. Finally the fun part, pour cherry soda into 4 tall glasses, filling them two-thirds full. Scoop the ice cream into each glass and top with a dollop of the whipped cream, garnish with the cherries and enjoy!