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  • Welcome to the Liquid Kitchen

    Kathy Casey is widely regarded as the original bar-chef, and Liquid Kitchen, the beverage consulting agency she founded, stands as a pioneer in bringing the principles of the kitchen into the bar. Liquid Kitchen has something to offer everyone, from exciting recipes for home cocktail enthusiasts to full services for global brands, suppliers and operators.

The Best Boozy Eggnog Ever

You can make the egg custard part of the nog up to 3 days ahead and then whip and add the egg whites right before serving. And if you’re feeling creative change up the spirits – I like a mixture of bourbon and mezcal for a slightly smoky flavor with a fine zesting of orange over the top! Note: this Eggnog is spirit forward and not very sweet, you can add a little more sugar if you like.

Makes about 10 cups, 10 –12 servings

8 large eggs
1 1/3 cup sugar
2 cups whole milk
2 cups heavy whipping cream
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon real vanilla extract
1 cup bourbon or rye
1 cup aged rum (or substitute mezcal)
Garnish: fresh nutmeg for grating

Separate the yolks into a medium bowl and reserve the whites separately (be careful not to get any of the yolks in the whites). Whisk 1 cup of the sugar into the yolks until well incorporated. Reserve the rest of the sugar to whip with the whites.

Meanwhile in a medium sauce pan heat the milk, cream, spices and vanilla extract over medium heat until just barely simmering. Turn the heat OFF. Using a ladle, whisk a cup of the hot mixture into the yolks. Then whisk in one more cup (this tempers the eggs). Then add the yolk mixture to the pan of hot milk whisking fast and continuously, until all is incorporated. The mixture should be slightly thickened.

Let the mixture cool to room temperature, then whisk in the bourbon and rum and refrigerate until well chilled.

When ready to serve whip the egg whites with an electric mixer on high. When the egg whites start to froth start adding in the remaining sugar a little at a time, whip egg whites until they reach soft peaks.

With a rubber spatula, fold the whipped egg whites into the chilled boozy mixture. PS – this the perfect time to get that fancy punch bowl out that you never use! Or you can fold in the whites and then refrigerate it in mason jars, but the fluffy whites loose a little of their amazing puffiness once it sits.  (The nog lasts 7 days refrigerated).

Serve in fancy glasses or punch glasses. Grate a little fresh nutmeg over the top and enjoy some holiday cheer!

Bar Chef Notes: This recipe contains raw eggs, so it’s important to purchase high quality and/or organic eggs.

Recipe © 2020 Kathy Casey Food Studios

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Hot Buttered Rummy Eggnog

Combining two of my holiday favorites! I have been a fan of eggnog ever since I was a kid – my grandmother used to make it for holiday gatherings, often spiked with rum or whiskey…and I would get a little sip. So I thought …why not combine two of my holiday favorites, hot buttered rum and eggnog! Using a high quality ice cream as the base gives it a rich homemade flavor.  Add more or less rum and eggnog mix to taste and experiment with different rums. It’s also delicious mixed with hot coffee as a non-alcoholic variation.

3 – 4 Tbsp. Buttered Eggnog Mix (recipe follows)
1 – 1 1/2 oz rum
4 – 5 oz boiling water
Garnish: fresh grated nutmeg, fresh grated orange zest or long orange peel twist
 
Place Buttered Eggnog Mix and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Grate fresh nutmeg over the top. Garnish with orange zest.

Buttered Eggnog Mix
Makes about 7 cups
 
1/2 pound salted butter (2 sticks), softened
1 Tbsp. finely minced orange zest
1 1/2 cups packed light brown sugar
1 3/4 cups powdered sugar
1 pint high-quality vanilla ice cream
1 cup high-quality eggnog
1 Tbsp. real vanilla extract
1 Tbsp. ground nutmeg
1/4 tsp.  ground cinnamon
1 teaspoon rum extract
 
Be sure butter is softened before starting. With an electric mixer; cream butter, orange zest and sugars together in a mixing bowl until totally smooth. Add remaining ingredients and whip until thoroughly combined. Store refrigerated for up to 1 week, or frozen for up to 1 month.

Recipe and Photo © Kathy Casey Liquid Kitchen®

Kathy Casey is a chef, mixologist, and is known as the Original Bar Chef. Her newest book is D’Llish Deviled Eggs,which is a great accompaniment to any cocktail. Follow Kathy @KathyCaseyChef on Twitter and @KathyCaseyChef on Instagram.

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Put the ‘RUM’ in Pa-Rum Pa Pum Pum!

☁️

Frosty mornings, cloudy days and rainy nights, there is no better weather for cozying up to a steamy spiked beverage – We’re talking Hot Buttered Rum, Baby! Traditionally mixed with hot water, this updated recipe uses hot coffee for a richer flavor, also adding a “buzz” of caffeine to get you through the grey days!

Buzzed Buttered Rum
Makes 1 cocktail

1 – 1 1/2 oz Spiced Rum
2 – 3 tablespoons Buttered Rum Mix (recipe follows)
6 oz (3/4 cup) hot coffee
Garnish: lightly sweetened whipped cream (optional)

Measure the rum and Buttered Rum Mix into a coffee mug.
Add the hot coffee and stir. Top with whipped cream if desired.

Buttered Rum Mix
Makes 2 cups

8 tablespoons (1 stick) salted butter, at room temperature
3/4 cup packed brown sugar
3/4 cup powdered sugar
1 1/2 teaspoons very finely minced orange zest
1 1/2 teaspoons very finely minced lemon zest
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup (1/2 pint) vanilla ice cream, softened
1 1/2 teaspoons vanilla extract

In a mixing bowl, whip the butter, sugars, citrus zests, and spices with an electric mixer on high speed for about 5 minutes, until fluffy. Stop and scrape the bottom and sides of the bowl with a spatula. Add the ice cream and vanilla extract and whip on medium-high for 1 1/2 minutes. Stop and scrape the bowl again, then whip on high for about 1 minute more, or until smooth. If the mixture looks broken, keep whipping; it will come together. The mix keeps, refrigerated, for up to one week or, frozen, for up to 2 months. If frozen, defrost before using.

Recipe and Photo © Kathy Casey Liquid Kitchen® – For more recipes visit www.LiquidKitchen.com

Kathy Casey is a chef, mixologist, and is known as the Original Bar Chef. Her newest book is D’Llish Deviled Eggs,which is a great accompaniment to any cocktail. Follow Kathy @KathyCaseyChef on Twitter and @KathyCaseyChef on Instagram.

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Hocus Pocus! Don’t be a scaredy cat!

Halloween might look a little different this year so keep your spooky spirit alive with our twist on an Old Fashioned, with a boozy mashup of bourbon, homemade Orange and Black Coffee Syrup, and smoky mezcal for a little bit of fire and brimstone.

Black Cat Old Fashioned
Makes 1 cocktail

1 1/2 ounces bourbon
1/2 ounce mezcal
1/4 ounce Orange & Black Coffee Syrup
1-2 dashes chocolate bitters
Garnish: fat orange peel

Measure the bourbon, mezcal, syrup and bitters into a mixing glass. Fill three-quarters full with ice. Stir with a bar spoon until well chilled. Serve strained over a large ice cube in an old fashioned glass. Express the orange peel over the drink to release the oils, twist and add to the drink.

Orange & Black Coffee Syrup
Makes about 12 ounces

1/4 cup fresh orange juice
1 tablespoon finely minced orange zest
24 coffee beans
3/4 cup water
———————
2 cups sugar

Combine ingredients in a small saucepan. On medium-high heat, bring liquid to a boil, once it has boiled add the sugar and stir to combine well, continue to boil for about 2 minutes. Remove from the heat and steep for 1 hour. Strain and store refrigerated for up to 30 days.

Recipe © Kathy Casey Liquid Kitchen® – For more recipes visit www.LiquidKitchen.com

Kathy Casey is a chef, mixologist, and is known as the Original Bar Chef. Her newest book is D’Llish Deviled Eggs,which is a great accompaniment to any cocktail. Follow Kathy @KathyCaseyChef on Twitter and @KathyCaseyChef on Instagram.


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Pre-Batched Summer Imbibing

Pre-batched and bottled cocktails makes for great to-go cocktail program offerings and can also easily be turned into a fun home project. Mix up a batch of Bottled Blackberry Lemon Crush or Smokey Margarita for cocktails ready anytime you are!

Bottled Blackberry Lemon Crush
This bottled cocktail is perfect to make ahead, can be easily doubled or tripled, and is a great way to incorporate last year’s frozen stash of blackberries.

Recipe Tips:

  • The recipe incorporates Limoncello which is also easy to make at home, be sure to read through that recipe before you make the bottled cocktail. If you want to substitute something else for the Limoncello you can use Cointreau or Grand Marnier, or just add more vodka (be sure to taste for sweetness if using more vodka).
  • You can bottle in any kind of glass bottle that has a cap. If you’re a home-brewer use your bottle capper and order some small 187 bottles online.

Makes about 5 1/4 cups or 6 (187 ml) bottles

3/4 cup fresh squeezed lemon juice
1/2 cup fresh or frozen blackberries (you can also substitute raspberries)
1 1/2 cups water
1/2 cup sugar
—————————–
1 1/2 cups vodka
1/2 cup Limoncello (purchased or try making Quick & Easy Limoncello – recipe follows)
1/2 cup pomegranate juice
—————————–
6 – 187 ml glass bottles and crown beer cap*

Place the lemon juice, blackberries, water, and sugar in a blender and blend to infuse the blackberries. Fine strain into a large pitcher. Add remaining ingredients and stir to combine.

Fill bottles 1-inch from top using a funnel. Cap using a beer capper or screw on caps depending on what kind of small bottle you are using. Refrigerate for up to 2 weeks. Serve well chilled and shake before serving.

Quick & Easy Limoncello
Before squeezing lemons for fresh juice, zest the lemons and set aside for this recipe.

Makes about 2 1/4 cups

1 1/2 cups citrus vodka (or substitute plain vodka)
3 lemons
3/4 cup sugar
1/2 cup water

With a potato peeler, peel the zest from the lemon, being sure not to get any white pith. Place the vodka and lemon peel in a clean quart glass jar with lid. (Use the rest of the lemon for another purpose.) Cap the jar and shake well. Let sit at room temperature for 3 days, shaking the jars every couple of days. Then strain out the lemon peel and discard.

After the lemon peel infusion is done, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes, then let cool to room temperature.

Strain the vodka into a pretty bottle. Add the cooled sugar syrup, cap bottle, and shake to combine. Store at room temperature for up to 2 months, or refrigerated for 1 year.

Recipe © Kathy Casey Liquid Kitchen®

Photo Credit: Kathy Casey Food Studios®

Smoky Margarita Pre-Batch
Make up a batch of Fresh Lime Elixir ahead of time then you’re ready to shake up a great margarita anytime! If smoky mezcal is not your thing, then just make the drink with all tequila.

Makes 25.5  oz – or 1 750 ml bottle, about 8 cocktails

8 oz (1 cup)  reposado tequila
4 oz (1/2 cup) Mezcal
1 1/2 oz Cointreau
6 oz (3/4 cup) simple syrup (or use ½ cup simple syrup + 1/4 cup Monin Organic Agave Nectar)
6 oz (3/4  cup) fresh lime juice

Garnish: lime wheels, fat orange peel, pinch ruby salt  [made with 2 parts Fresh Origins Mini Cranberry Crystals + 1 part Mini Hibiscus Crystals + 1 part Kosher Salt]  (optional)

Combine all ingredients into a pitcher and stir. Funnel into a 750 ml glass bottle. Cap and store refrigerated until ready to use.

When ready to serve: Measure 3 ounces of  Smoky Margarita Mix into a cocktail and fill with ice. Cap and shake. Pour into a glass. Express the orange peel oil over drink and twist. Garnish with lime wheel and a tiny pinch of ruby salt.  

Recipe © Kathy Casey Liquid Kitchen®

Photo Credit: Kathy Casey Food Studios®

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