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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.

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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The Flavor Experience 2015

This has to be one of my favorite industry conferences – where chefs and mixologists combine ideas and techniques to enhance both sides of the menu!

I was thrilled to present my research on beverage trends with data trend guru Maeve Webster of Datassential.

From cocktails to non alcoholic beverages, to beers and ciders, to wine and sangria mashups.  It’s all about the favor and freshness that gets the consumer to order more than one! See what’s new in the world of trending Flavors, what’s on the horizon with today’s generations and how to incorporate into your menus.

Click the below slide to see great spirit and beverage statistics and trends in the now.KCLK_FlavorPresentation2015

It’s All About the Flavor: Bigger & Bolder – Stepping Up Your Game in Adult Beverages
The Flavor Experience 2015

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Sipping Social at NRA-BAR

There is a lot of “conversation” going on in cyber space – from social media platforms like Face Book, Twitter, Instagram, Pintrest to Newsletters and Blogs. #SippingSocial identifies the 20 trends in beverage we see and hear. From friendly whiskey to orchard flavors and veggie cocktails to the Tiki explosion – Check out my presentation from NRA – BAR to see what’s trending in all things sippable. My  Honey Carrot Collins cocktail recipe that we served at the seminar incorporates a multitude of #SippingSocial trends.


Sipping “Social” Trends, by Kathy Casey Liquid Kitchen

Sipping “Social” Trends for NRA-BAR 2015 – click to view

Carrot Honey Collins (C) Kathy Casey Liquid Kitchen

Honey Mint Carrot Collins

From Garden to Glass this Cocktail incorporates multiple trends from #SippingSocial; from honey to herbs to veggies. The carrot adds a subtle sweetness and a beautiful color, while playing well with the botanicals of the gin.

Makes 1 cocktail
1 1/2 ounces gin
3/4 ounce Honey Mint Syrup (recipe follows)
3/4 ounce fresh pressed carrot juice
3/4 ounce fresh squeezed Sunkist Lemon juice
1 ounce chilled Perrier
Garnish: Fresh Origins Micro Carrot and Micro Mint

Measure gin, Honey Mint Syrup and juices into a mixing glass. Fill with ice, cap and shake vigorously. Pour drink into a Collins glass and top with soda. Garnish.

Honey Mint Syrup
Makes about 10 ounces
8 sprigs fresh mint
3/4 cup clover honey
3/4 cup water

Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while siring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and let steep for 45 minutes. Strain and store refrigerated for up to two weeks.

Recipe by Kathy Casey Liquid Kitchen –

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Spirited Women – at MOHAI History on the Rocks

The exhibition American Spirits is making a stop in Seattle at MOHAI (the Museum of History and Industry) and I am honored to be one of the guest speakers at the accompanying “History on the Rocks” lecture Series!



My talk, Women of Temperance and Tenacity: Spirited Women discusses women’s role in today’s spirit industry.  From distributors to distillers, makers to mixologists… women are a driving force in every aspect of the business.

Check out my presentation below. Cheers to Spirited Women! – Kathy


Kathy Casey Liquid Kitchen – Spirited Women MOHAI

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