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This Week’s Specials
*Prices good for a limited time. Tax not included.  
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Marques De Toro cabernet $9.52 save – $3 – 91pts!
Elocuente Cava $7.98 – save $4
Folie A Deaux cabernet $15.58 – save $5
J. Lohr cabernet $14.98 – save $3
Kendall Jackson chardonnay $12.98 – save $3
Cavit pinot grigio 1.5L $11.98 – save $5
Louis Martini cabernet $14.98 – save $
4Conundrum red blend $19.98 – save $5
Bonanza cabernet $19.98 – save $5
Zac Brown cabernet $15.54 – save $3
Robert Mondavi cabernet $8.78 – save $3

Get 10% off everyday if you buy six or more bottles of wine.
Tuesdays get 15% off on six or more bottles of wine (includes sale items). 
Thursdays buy 6 cigars and get 15% off!
History of The Sazerac
The official cocktail of New Orleans is traditionally a combination of cognac or rye whiskey absinthe, Peychaud’s Bitters and sugar.
Though this drink has more than one origin story, and as many inventors, historians agree antebellum New Orleans is the birthplace of what some regard as America’s oldest known cocktail.
One story credits an old recipe belonging to the Creole apothecary Antoine Peychaud.
In 1838, Peychaud began serving the drink in his shop after hours to fellow masons.
It was believed that because Peychaud served the drink in an egg cup known as a “copue tier,” the word eventually morphed into “cocktail.”
That belief was debunked when it was discovered that the term “cocktail” first appeared in print at least as far back as 1803.
Today there is an annual week-long celebration of The Sazerax at Sazerac House, the historic building on the corner of Canal and Magazine, which is now a museum and immersive experience that shares the history of the New Orleans cocktail culture.
Recipe for the Pumpkin Sazerac
1 serving
2 ounces cognac (or rye whiskey)
1/2 ounce pumpkin syrup
3 dashes Peychaud’s bitters
1/4 ounce absinthe
Garnish: lemon twist
Instructions for the Pumpkin Sazerac
Chill a rocks glass in the freezer for 15 minutes.
Add the cognac, pumpkin syrup and bitters into a mixing glass with ice and stir for 30 seconds.
Remove the rocks glass from the freezer and add the absinthe, swirling it around the inside, then discard the excess.
Strain the stirred mixture into the prepared glass.
Twist a swath of lemon peel over the glass to express the oils onto the drink, then discard.
*Recipe courtesy of

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