Liquid Kitchen » Welcome to the Liquid Kitchen!

  • 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.

2017 Flavor Trends

Cheers-logoFrom Ginger to Grapefruit – Find out what flavor trends are making an impact in 2017 from top industry leaders. Check out Kathy’s latest interview with Melissa Dowling at Cheers Magazine to read more about the trends and what’s next in the beverage world.

Coffee is still a top contender and this Café Manhattan using Espresso Infused Vermouth will have you falling for the robust flavor of coffee all over again. Cheers to 2017!

Cafe Manhattan

Café Manhattan

Makes 1 cocktail

2 ounces Gentleman Jack Whiskey

1 ounce Espresso Infused Vermouth (recipe follows)

1 dash Cherry-Angostura Bitters (recipe follows)

Garnish: wide orange peel

 

In a pint mixing glass or stirring pitcher, measure in whiskey, vermouth and bitters. Fill 3/4 full of ice and stir swiftly for 20 seconds. Strain cocktail into a chilled cocktail glass. Express orange peel oil over top of drink, twist peel, and garnish.

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MISS SPEED RACK NORTHWEST SEASON 6: JACYARA DE OLIVEIRA!

Winner JACYARA DE OLIVEIRA, Simon Ford and Natasha Mesa. Photo Credit: Ninethirty, Seattle WA.

Winner JACYARA DE OLIVEIRA, Simon Ford and Natasha Mesa. Photo Credit: Ninethirty, Seattle WA.

Speed Rack Northwest Season 6 was amazing, and the ladies have definitely upped their game even more this year!

Lynnette Marrero and Ivy Mix. Speed Rack Founders.

Lynnette Marrero and Ivy Mix. Speed Rack Founders. Photo Credit: Ninethirty, Seattle WA.

Founded in 2011 by New York bartenders Ivy Mix and Lynnette Marrero, Speed Rack is a cocktail competition that celebrates women in the industry while simultaneously raising money for breast cancer research. Back for my 4th year as a panel judge, I am honored to be a part of this fun filled event alongside Charlotte Voicey from William Grant & Sons Distillers, Paul Clarke from Imbibe Magazine, and Tan Vinh from Seattle Times.

Speed Rack NW Season 6 Judges: From Left: Paul Clarke, Kathy Casey, Tan Vinh and Charlotte Voicey. Photo Credit: Ninethirty, Seattle WA.

Speed Rack NW Season 6 Judges: From Left: Paul Clarke, Kathy Casey, Tan Vinh and Charlotte Voicey. Photo Credit: Ninethirty, Seattle WA

The competition was tight between the four final competitors; Jacyara de Oliveira, Natasha Mesa, Aubry Robinson and Megan Radke.

Host Simon Ford. Photo Credit: Ninethirty, Seattle WA.

Host Simon Ford. Photo Credit: Ninethirty, Seattle WA.

 

Final 8 Competitors: Speed Rack NW Season 6 From Left: Halley Connelly, Aubry Robinson, Natasha Mesa, Megan Radke, Brianna Wilske, Renee Valencia, Jacyara de Oliveira and Mindy Kucan. Photo Credit: Ninethirty, Seattle, WA.

Final 8 Competitors: Speed Rack NW Season 6 From Left: Halley Connelly, Aubry Robinson, Natasha Mesa, Megan Radke, Brianna Wilske, Renee Valencia, Jacyara de Oliveira and Mindy Kucan

Congratulations to Jacyara (bartender at Rob Roy, Seattle WA) for winning the Miss Speed Rack NW title in the final round against Natasha – it was a very close race. Great big shout out to all the ladies who competed this year. You were all amazing and we are looking forward to seeing the Wild Card winner announcement, coming soon! #SpeedRackNW #BackTheRack. – Kathy Casey

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Bling Bling Manhattan

 

bling
You don’t have to have millions to bling out this next cocktail. All you need is some food grade gold dust, your favorite bourbon, vermouth, bitters and a flair for the dramatic. 

“BLING BLING” MANHATTAN

Makes 1 cocktail

2 ounces bourbon such as Maker’s Mark
1 ounce sweet red vermouth
Dash of Liquid Kitchen Golden Era Bitters or your favorite aromatic bitters.
Garnish: Gilded Cherry on a pick (recipe follows)

Measure the bourbon, vermouth and bitters into a mixing glass. Fill 3/4 with ice and stir swiftly for 20 seconds. Strain into a martini glass. Spear a Gilded Cherry on a pick and lay across drink.

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Gilded Cherries

1/2 cup maraschino or Amarena cherries – DRAINED WELL
1/2 tsp. Gold Luster Dust (available at cake decorating stores or online)

Make the cherries in the same container for storing them. It is important that the cherries be very well drained. Place the cherries in the container and add the luster dust. Stir gently to coat the cherries in gold. Do not over stir – over stirring makes the gold “stirred in” and not coated on each cherry. Store refrigerated for up to 2 days.

 

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

 

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In the Mix Summer Issue: Pre-Batching for Success by Kathy Casey

Cocktails on tap and bottled cocktails continue to be one of the biggest industry trends, and there is no better time than NOW to start taking full advantage of these different platforms. Whether you are a large hotel chain or a casual dining concept, the demand for more complex cocktail creations is on the rise and the increased labor challenges that come with them are too. We know everyone wants a well-crafted cocktail but no one wants to wait 20 minutes for one anymore – those days are over! So how do we get the same quality standards at almost the speed of light? Check out Kathy’s latest article in In the Mix Magazine to find out!

 
 

 

 

 

 

 

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Classics Perfected – New Global Cocktail Menu at the Fairmont Hotels & Resorts

 

Fairmont Tastemakers
JP Romeo,  Nader Chabaane – Le Chateau Frontenac,
 Grant Sceney – Fairmont Pacific Rim, Erik Lorincz – The Savoy,
Tom Hogan – Fairmont Singapore, at The Liquid Kitchen in Seattle

This past summer, the Liquid Kitchen hosted the Fairmont Global team and a group of world-renowned mixologists in an intensive drinks ideation and development session. Known as the Fairmont “Tastemakers” they were indeed experts in their craft!

 Fairmont Tastemakers

Over the course of four days, Kathy Casey and the Liquid Kitchen team worked side by side with these renowned mixologists to create a truly global cocktail program. Taking into consideration challenges such as global sourcing of ingredients, ease of execution and worldwide taste profiles, finding the perfect balance of cocktails was quite an undertaking.

Fairmont Global Spirit Brands

Of course, great cocktails start with great ingredients. Remy Martin VSOP Fine Champagne Cognac, Belvedere Vodka, Veuve Clicquot Brut Yellow Label, The Botanist Islay Dry Gin, Bombay Sapphire, Gentleman Jack Rare Tennessee Whiskey, Woodford Reserve Distillers Select, Cointreau, Mount Gay Rum, and Casamigos Tequila were the spirits we worked with.

The glassware was equally impressive, as each cocktail would be presented in beautifully custom crafted Schott Zwiesel crystal glassware, exclusive for the Fairmont.

 Making Cocktails Making Cocktails  Making Cocktails

From there, the Fairmont bartenders and the Liquid Kitchen team rolled up their sleeves and began the task of cultivating a signature menu with universal appeal! A whiteboard with over 50 cocktails listed was just the beginning. Cocktails were made over and over again and were meticulously recorded (with the Fairmont bartenders getting a crash course in Kathy’s recipe development system). No details were overlooked, and consensus was the rule; if everyone didn’t absolutely love it, the cocktail was scrapped.  Eventually, six cocktails made the final cut.

 Perfect Martinez Pomegranate Paloma

The final menu featured revitalized classic cocktails; highlights included the Pomegranate Paloma (Casamigos Tequila, Cointreau, pomegranate, lemon and grapefruit juices) and the Perfect Martinez (The Botanist Gin, Cointreau, sweet red vermouth and dry vermouth), both pictured above.

Fairmont Global Cocktail Menu
Tom Hogan from the Fairmont Singapore
penned all the beautiful cocktail drawings in the menu.

It was so great to have this amazing team here with us behind the bar. Their professionalism in creating this new global cocktail menu, aptly named “Classics Perfected” was truly inspirational.

I hope you have a chance to enjoy one of these cocktails at a Fairmont worldwide – Cheers to the Classics Perfected! -Keith Waldbauer, Sr. Mixologist & Educator – Liquid Kitchen

 

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