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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.

Nation’s first walk-up airport Shot Bar pop-up opens at Seattle-Tacoma International Airport

“Normal life” continues to evolve one year into the COVID-19 pandemic: how we work, how we play and of course, how we imbibe.

Since the days of sitting at a bar and leisurely drinking are gone for now, Seattle chef and restaurateur Kathy Casey had a new novel idea: a shot bar serving a variety of chilled spirits complete with a nod and a wink to kitsch, the beverages are served in two-ounce versions of iconic red Solo. A first of its kind to launch at a U.S. airport. Shot Bar pop-up is now open at Sea-Tac Airport located at Casey’s Rel’Lish Burger Lounge on Concourse B.

Regional and National media buzz continues to go viral with mentions in Travel & Leisure, Thrillist, SHOT BAR was even included in Jimmy Fallon’s monologue on The Tonight Show!

“Limited seats are available for passengers to have a cocktail at the airport due to physical distancing protocols said Kathy Casey. “SHOT BAR addresses that, the walk-up counter quickly serves chilled shots for those travelers on the go or waiting for a table at Rel’Lish. Just order, shoot your shot and fly off. Plus, there’s nothing more fun than a quick shot to kick off vacation. SHOT BAR offers a fast and safe solution to serve today’s traveler during the pandemic. The Port of Seattle is paving the way for us to lead with new ideas, and we’re grateful for their support.”

#SHOTBAR #SHOTBARSEATTLE #WORTHASHOT

The Shot Bar at SEA

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Abracadabra!

Honey Butterfly Tea Soda
This stunning refresher is pure magic. The butterfly pea tea has a brilliant blue color, when coming into contact with the tart lemon – it creates a whimsical color experience.  Orange Blossom Honey adds the perfect touch of floral sweetness.

Makes 1 drink

2 ounces Honey Citrus Elixir (recipe follows)
2 ounces soda water, chilled
1 1/2 ounces brewed Butterfly Pea Tea*, chilled
———————
Garnish: lemon wheel

Measure the Honey Citrus Elixir and soda water into a tall glass. Fill with ice, and then top with tea. Garnish with lemon wheel.

Honey Citrus Elixir
Makes 2 cups

1/2 cup boiling water
1 tablespoon loose Jasmine tea
2 teaspoons fresh ginger, minced
———————-
3/4 cup Orange Blossom Honey
1 cup fresh squeezed lemon juice

Place the boiling water, tea and ginger in a heat-proof pitcher or jar. Let steep for 15 minutes then fine strain. Add the honey and stir until dissolved. Let cool to room temperature and then stir in the lemon juice. Store refrigerated for up to 1 week.

*Place 10 – 12 butterfly pea tea flowers in a mason jar. Add 2 cups of very hot (but not boiling) water. Let steep for 5 – 10 minutes. Strain and store refrigerated for up to 1 week. Dried butterfly pea tea is available online.

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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)

Pie
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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