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.

Tales of Cocktail 2014

On my list of Yearly Must Go-To events is Tales of the Cocktail. Every July bar and spirits professionals worldwide head to New Orleans to learn more and celebrate the art of the drink. Everything from hot trends seminars, spirited dinners, mix-off competitions, tasting rooms, and boozy parties are all taken place during this 5-day spirited event.

There are always crazy events with fun themes!

Llama Love
Boozy parties so libatious even animals came in to enjoy the fun – there were camels and lamas this year! #LlamaLove

Siamese slushies
The “Siamese” twins serving boozy slushies

I love seeing what’s hot in the beverage world and taste all the new, unique and small batch-crafted spirits and liqueurs. Lots of ideas to get inspired from… and a great place to see what’s trending: frozen drinks, slushies, carbonated, on-tap, unique garnishes, exotic presentations, bottled cocktails.

Kalamansi Rickeys
Kalamansi Rickeys: Cointreau, Fresh Kalamansi Puree, “Lime Air”
I’ve been saying kalamansi is the next new thing – I heart kalamansi!

Alex K
Artesian’s (The Langham Hotel)
celebrity barman Alex Kratena doing his magic at Elyx House!

At the ABSOLUT Elyx House I attended an amazing Swedish brunch and tasted some fantastic cockails. Such as the Who Framed Roger Rabbit?, the cocktail lightly smoked inside a copper pineapple cup with sandlewood incense. Afterwards I attended a seminar by Alex about Luxury & Innovation. He showed us some very cutting edge drink vessels insluding one that had inserts for wild flora such as pine tips and flowers that infuse your cockails – very inspirational and very cool!

Elyx Cocktail Menu
Elyx Brunch Cocktails

Who Framed Roger Rabbit cocktail, pineapple cup
Who Framed Roger Rabbit cocktail served in Copper Pineapple Cocktail Cups.
Take the top off and it becomes a drink stand – so cool!

Cereal Number
(Not Just Another) Cereal Number

 One of my favorite events was “Las Vegas Invades Tales of the Cocktail,” this marquee event showcased the top bartending talent from Las Vegas, including the legendary Modern Mixologist Tony Abou-Ganim,The Comopolitan’s Mariena Mercer and Bellagio Hotel’s Ricardo Murcia. Team Sauza 901 shook up a carbonated cocktail featuring Sauza 901 tequila, grapefruit juice, fresh lime, serrano, lime, and sage syrup. Team Bacardi had Flora and Fauna cocktails: Bacardi Superior, aloe liqueur, kalamansi sour (see its trending!), ginger syrup, and cardamom bitters. So many great cocktails – I felt like I was in Vegas.

Vegas Crew
Las Vegas “Invades” New Orleans
(Photo by Liz King)

Mariena Mercer
Cosmopolitan’s Mariena shaking up some beautiful cocktails!

Team Moet
Team Moet finishing off The Interlude cocktails
(blackberry liqueur, falernum, Gran Marnier, honey, and topped with Imperial Brut)

There were a LOT of cocktails to try over the week, take a peak of this post in Zagat narrowing down some of top drinks from this year’s Tales. And if you were at the right time and place, you may have even found yourself in the middle of a Harvey Wallbanger Disco Flash Mob!

And if you missed this year’s action, there is Tales 365.This new membership program offers exclusive, year-round access to Tales of the Cocktail® content, events and special discounts for bartenders and members of the cocktail industry. Founder Ann Tuennerman wanted to give dedicated cocktail professionals the opportunity to follow their passion for spirits every day of the year. “Now whether you live in New Orleans, New York, New Zealand or New Delhi, you can be a part of Tales of the Cocktail® 365 days a year.”

Tales 365 members will have access to videos from Tales of the Cocktail seminars (I’m especially excited about this!), “Shake Ups” – interactive Google hangouts with industry glitterati, spirited dinners and lots more benefits all specially geared toward spirits professionals including distillery tours, networking events, special discounts, and much more.

If spirits are your business, Tales 365 lets you experience the best of Tales of the Cocktail all year long.

It’s a bit early but keep your eyes peeled for next year’s Tales of the Cocktail (already set for July 15-19) – it’s worth the wait! -Kathy

 

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Cocktail Inspiration from the Philippines!

CNN posted a piece covering 18 inspired cocktails made in the Philippines and 2 of them were created by the Liquid Kitchen!  Both can be tasted at the Raffles Hotel in Makati. The Panutsa Old Fashioned incorporates a panutsa (regional palm sugar that is aged in coconut shells) syrup  that adds an amazing rich flavor.


The Makati Sling
(Photo by Cheryl Tiu/CNN)

And the Luxury Makati Sling,  an inspired variation of the classic Singapore Sling. The drink features gin, tropical flavors, a hint of cherry blossom, and is topped off with a luscious Angostura Foam and 24k edible gold!

If you ever find yourself headed to the Philippines, definitely try these drinks out! -Kathy

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The Drink Nation Experiment!

Calling all cocktail enthusiasts and spirits professionals! Celebrated mixologist Philip Raimondo and I are starting a social reach-out called The Drink Nation Experiment – and we need your help!

Based primarily on Facebook and Twitter, the experiment calls for friends and colleagues to let us know ANYTHING you see that is cool, unique and cutting edge in the land of beverage – from a great cocktail, a unique drink garnish, a new type of coffee service, a tasty non-alcoholic beverage.

 FB icon     Twitter icon     Instagram icon
POST IT AND SHARE!

From craft cocktail bars to nightclubs to hotels to dive bars… it’s an amazing scene of cool cocktails, unique beverages and bars out there. Mobile technology and the use of social media makes it even easier to share what’s unique and hot, with friends, family and colleagues.

This 6 month experiment will showcase our findings and picks of the very best of the best in the world of beverage from what you share. We will then narrow the findings to our Top 40 picks presented in a presentation at this year’s Flavor Experience Conference and on the Drink Nation Facebook Page.

So answer this and share with us: what is the coolest thing you’ve seen, drank and experienced around the beverage world?

FB
Like and share on the Drink Nation Experiment’s Facebook page

Twitter
Follow and share on Twitter: @DrinkNationExp

Instagram
Follow and tag DrinkNationExp on Instagram

Looking forward to seeing all your great drink discoveries ! -Kathy

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L.A.-Bound with Small Screen and the TASTE Awards!

Elit-Luxury-Martini---High-ResolutionI’m off to LA for the 5th Annual Taste Awards! I can’t wait to see lots of industry friends and make some new ones as well. Small Screen Network, the company who produces my cocktail show, has a lot of show nominations this year – Liquid Kitchen being one of them! Small Screen President Colin Kimball has been nominated for two awards – Best Producer, and Best Director! Congratulations, Colin!

Just having Liquid Kitchen as a finalist in the Best Drink or Beverage Program category is exciting enough!

Thank you to all those that watch my cocktail show, and to Colin and his great crew; it is a pleasure working with you!

In honor of the awards, I am posting this new episode of Liquid Kitchen – the Gold Martini – with lemon and pepper infused vermouth, Stoli Elit vodka, and generously sprinkled with my new Liquid Kitchen Edible Cocktail 23K Gold – it’s a cocktail fitting for the red carpet.

And cheers to a new year filled with prosperity and joy… and a little bling, too!   – Kathy Casey

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I’m in love with Flash Blending!

snowdrift

That’s right, blending. Now, I am not talking about loads of ice and slushy sweet concoctions. I’m talking about the way they do it in Peru for Pisco Sours… heavy on the spirit, fresh citrus, a dash of simple syrup, egg white and a touch of ice. Then flash blended until thoroughly frothy.

Flash blending was the inspiration for my Snow Drift cocktail – a beautiful (and delicious) example made with botanical Martin Miller’s Gin, fresh lemon juice and housemade Cranberry Ginger Syrup… and of course egg white.

Batched to make 4 cocktails, this is the perfect recipe for a holiday party or a little après-ski get together. So elegant served up in coup glasses and garnished with a cranberry and piece of candied ginger on a pick.

A frothy libation to delight …. like just-fallen snow. – Kathy

 

Snow Drift
Housemade Cranberry Ginger Syrup adds holiday flair to this festive and frothy cocktail. You can also mix the syrup with sparkling water and a squeeze of fresh lemon for the holiday party designated driver.

This recipe easily doubles or pre-batch large amounts of this cocktail by changing ounces to cups. Then blend 4 ounces (1/2 cup) of the pre-mix with 1/2 cup of ice.

Makes 4 cocktails

4 ounces (1/2 cup) Martin Miller’s Gin
1 1/2 ounces (3 Tbsp.) fresh lemon juice
1 1/2 ounces (3 Tbsp.) Cranberry Ginger Syrup (recipe follows)
1 1/2 ounces (3 Tbsp.) pasteurized or organic egg white
——————————
1 cup ice
Garnish: candied ginger and cranberry on a pick (optional)

Measure cocktail ingredients into a high-quality blender such as Vitamix with ice. Blend on high until ice is totally blended and drink is frothy. Pour into coup glasses. Garnish with candied ginger and cranberry on a pick if desired.

Cranberry Ginger Syrup
Makes about 20 ounces or enough for 12 cocktails.

1 cup fresh or frozen cranberries
4 tsp. finely grated orange zest
4 tsp. finely minced fresh ginger
2 cups water
2 cup sugar

Place ingredients into a small sauce pan. Bring to a simmer over medium-high heat. Simmer for 1 minute then turn off heat. Let steep for 30 minutes. Then strain through a fine mesh strainer – pressing out the cranberries. Store in a pretty bottle refrigerated for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen®.

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