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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.

National Margarita Day is Monday, February 22nd!

Let’s shake things up a bit! Sure, you could celebrate National Margarita Day with the same old cocktail but it’s 2021 and let’s bee serious, it’s high time we celebrate this holiday to the fullest, I am talking PIE! You’ll fall in love with this easy to make Margarita Pie in a Jar with Honey Grilled Pineapple and Coconut Cream!! It’s a guaranteed winner! Plus, everyone will have their own pie jar because no one wants to share their margarita (or their pie)!

Margarita Pie in a Jar with Honey Grilled Pineapple and Coconut Cream
Makes 10 servings (You will need 10 half pint wide-mouth mason jars)

2 cups graham cracker crumbs
1/4 cup honey
4 gelatin sheets, gold or bronze strength
1/4 cup cold water
3 tablespoons fresh lime juice
1 tablespoon lime zest
2 cups heavy cream
3 1/2 cups sour cream
3/4 cup honey
1/2 cup Reposado tequila
2 tablespoons orange liqueur

Honey Grilled Pineapple
6 fresh pineapple slices, rind cut off
2 tablespoons honey

Coconut Cream
1 cup heavy whipping cream
1/4 cup cream of coconut

Garnish: toasted coconut and lime wheels

To make the crust: in a bowl mix together the graham cracker crumbs and honey. Set aside.

Break gelatin sheets in half and place in a small bowl with water to soak. Soak until the gelatin is soft. Place the softened gelatin in a glass bowl and gently melt over hot water, or in the microwave.

In a large bowl, whisk the remaining ingredients together with the melted gelatin and place bowl over a pan of simmering water. Whisk mixture until it is smooth and warmed.

Set out 10 half pint wide-mouth mason jars. Portion out the graham cracker mixture between the jars and press down.

Ladle a scant 6 fl. oz. of the custard mixture into each jar, on top of the graham cracker crust bottom. Place custards on a baking sheet pan and cover with plastic wrap – make sure the plastic wrap does not touch the top of custards. Refrigerate overnight or a minimum of 12 hours before serving.

To make Honey Grilled Pineapple: grill pineapple slices on a hot grill (or use a grill pan), marking each side well. Brush with honey when turning. Cool, then coarsely chop (discarding cores) and refrigerate until ready to serve.

To make Coconut Whip: whip cream until soft peaked, then whisk in coconut cream. Refrigerate until ready to serve.

When ready to serve: top each jar with Honey Grilled Pineapple and dollop with Coconut Whip. Garnish with toasted coconut and a lime wheel.

Sweet Tip: Make the pies up to 5 days in advance and keep covered and refrigerated. When ready to serve, simply top each custard with pineapple and Coconut Whip.

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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

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

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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