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.

Pre-Batched Summer Imbibing

Pre-batched and bottled cocktails makes for great to-go cocktail program offerings and can also easily be turned into a fun home project. Mix up a batch of Bottled Blackberry Lemon Crush or Smokey Margarita for cocktails ready anytime you are!

Bottled Blackberry Lemon Crush
This bottled cocktail is perfect to make ahead, can be easily doubled or tripled, and is a great way to incorporate last year’s frozen stash of blackberries.

Recipe Tips:

  • The recipe incorporates Limoncello which is also easy to make at home, be sure to read through that recipe before you make the bottled cocktail. If you want to substitute something else for the Limoncello you can use Cointreau or Grand Marnier, or just add more vodka (be sure to taste for sweetness if using more vodka).
  • You can bottle in any kind of glass bottle that has a cap. If you’re a home-brewer use your bottle capper and order some small 187 bottles online.

Makes about 5 1/4 cups or 6 (187 ml) bottles

3/4 cup fresh squeezed lemon juice
1/2 cup fresh or frozen blackberries (you can also substitute raspberries)
1 1/2 cups water
1/2 cup sugar
1 1/2 cups vodka
1/2 cup Limoncello (purchased or try making Quick & Easy Limoncello – recipe follows)
1/2 cup pomegranate juice
6 – 187 ml glass bottles and crown beer cap*

Place the lemon juice, blackberries, water, and sugar in a blender and blend to infuse the blackberries. Fine strain into a large pitcher. Add remaining ingredients and stir to combine.

Fill bottles 1-inch from top using a funnel. Cap using a beer capper or screw on caps depending on what kind of small bottle you are using. Refrigerate for up to 2 weeks. Serve well chilled and shake before serving.

Quick & Easy Limoncello
Before squeezing lemons for fresh juice, zest the lemons and set aside for this recipe.

Makes about 2 1/4 cups

1 1/2 cups citrus vodka (or substitute plain vodka)
3 lemons
3/4 cup sugar
1/2 cup water

With a potato peeler, peel the zest from the lemon, being sure not to get any white pith. Place the vodka and lemon peel in a clean quart glass jar with lid. (Use the rest of the lemon for another purpose.) Cap the jar and shake well. Let sit at room temperature for 3 days, shaking the jars every couple of days. Then strain out the lemon peel and discard.

After the lemon peel infusion is done, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes, then let cool to room temperature.

Strain the vodka into a pretty bottle. Add the cooled sugar syrup, cap bottle, and shake to combine. Store at room temperature for up to 2 months, or refrigerated for 1 year.

Recipe © Kathy Casey Liquid Kitchen®

Photo Credit: Kathy Casey Food Studios®

Smoky Margarita Pre-Batch
Make up a batch of Fresh Lime Elixir ahead of time then you’re ready to shake up a great margarita anytime! If smoky mezcal is not your thing, then just make the drink with all tequila.

Makes 25.5  oz – or 1 750 ml bottle, about 8 cocktails

8 oz (1 cup)  reposado tequila
4 oz (1/2 cup) Mezcal
1 1/2 oz Cointreau
6 oz (3/4 cup) simple syrup (or use ½ cup simple syrup + 1/4 cup Monin Organic Agave Nectar)
6 oz (3/4  cup) fresh lime juice

Garnish: lime wheels, fat orange peel, pinch ruby salt  [made with 2 parts Fresh Origins Mini Cranberry Crystals + 1 part Mini Hibiscus Crystals + 1 part Kosher Salt]  (optional)

Combine all ingredients into a pitcher and stir. Funnel into a 750 ml glass bottle. Cap and store refrigerated until ready to use.

When ready to serve: Measure 3 ounces of  Smoky Margarita Mix into a cocktail and fill with ice. Cap and shake. Pour into a glass. Express the orange peel oil over drink and twist. Garnish with lime wheel and a tiny pinch of ruby salt.  

Recipe © Kathy Casey Liquid Kitchen®

Photo Credit: Kathy Casey Food Studios®

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Classics Perfected 2.0

Fairmont Hotels & Resorts has an exciting new global cocktail menu, Classics Perfected 2.0 “The Decades.” This new menu features inspired spins on classic cocktails over the decades, to convey the influence of cocktail culture over the past two centuries.

Old has become new again as the six award-winning Tastemaker mixologist team converged this year in NY at the Dead Rabbit and used iconic cocktail recipes for inspiration for the new program cocktails. Layla Linn our Liquid Kitchen beverage director joined the Fairmont team to get all the creative mixing scribed into recipes. We are excited to see this new menu roll out across Fairmont Hotels globally.

This year, the Tastemakers team expanded to include beverage experts from six award-winning Fairmont properties, including The Savoy (a Fairmont Managed Hotel in London), Fairmont Pacific Rim in Vancouver, Fairmont The Queen Elizabeth in Montreal, Fairmont Austin, Fairmont Singapore and the soon-to-open Fairmont Rio de Janeiro Copacabana.

I know and have visited many of these talented Tastemaker’s bars. But recently work travels took me to the cities where I was able to meet Jo Last at The Savoy in London and Bannie Kang at Anti:dote in Singapore. It was great to chat with these wonderful and talented ladies about the industry, their passion for bartending and best of all sipping their delicious cocktails. If your travels take you to any of the Tastemaker’s bars I hope you enjoy the new #Cocktails  as much as I have, and tell them the Liquid Kitchen sent you 🙂

#FairmontMoments #ClassicsPerfected

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Tales of the Cocktail’s New Event & Bar Space

Exciting news from the Tales of the Cocktail Foundation! Beginning January 1, 2019, the Foundation will be leasing a space  in New Orleans (129 Camp Street in New Orleans, Louisiana) for their new concept “Storyteller x Tales” (verbally read as “Storyteller by Tales”). The space will serve as a versatile event venue, then in the months to follow transition into a full service cocktail bar – aptly named “Tales of the Cocktail Bar.”

Photos by Randy Schmidt.

Storyteller x Tales will be home to an recurring event series to help celebrate the local, national, and international bar communities, as well as a place to gather and connect, collaborate, and learn from each other. The first event in the series will kick-off in February (date to be announced).

Then later in 2019, Tales of the Cocktail Bar will be introduced into the space – honoring New Orleans’ traditions and cocktail classics while simultaneously embracing the bar industry’s evolution.

Looking forward to checking out the space on my next visit to New Orleans! -Kathy

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Liquid Kitchen #TokiCapri Cocktail

  Let us toast National Happy Hour Day this November 12th with a #TokiCapri #Cocktail! The #TokiCapri combines the old school fun of a “capri sun” style drink with adult flavors. I love the balance; Toki lends a light touch of smoke, Aperol with a whisper of bitter, Yuzu and lemon adds an exotic citrus pop and spiced syrup adds a touch of sweet – resulting in a well-balanced cocktail with many delicious layers of flavor. Served in a bag – it’s fun for single service, or large functions….think wedding or parties. The band around the bag is also perfect to customize with a hashtag or special branded message. Enjoy! – Kathy Casey   #TokiCapri Makes 1 Drink 1 1/2 oz Suntory Toki Whisky 1/4 oz Aperol 1/4 oz Spiced Ginger Syrup (recipe follows) 1/4 oz Monin Yuzu Puree 1/2 oz fresh lemon juice Garnish: mint sprig, orange & lemon 1/2 wheels, edible flowers Measure the Toki, Spiced Ginger Syrup, Aperol, yuzu puree and lemon juice into a pint glass. Fill with ice, cap and shake. Pour into clear drink bag and top with additional ice if needed. Drop in the garnish, insert compostable straw and seal bag. Spiced Ginger Syrup Makes: About 1 cup 2 Tbsp. minced fresh ginger 1/4 tsp. of ground cinnamon 3/4 cup sugar 3/4 cup HOT water To Make Syrup: Combine all ingredients in a blender and process until smooth. Fine strain. Cool. Refrigerate for up to 30 days.
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