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.

The Whole Lemon

It’s not too late to enjoy the last of the winter citrus! You can use every little bit of your lemon from pulp to peel. Make a wonderful bitter-lemon soda for this next spring cocktail creation.

For a savory twist try shaking in a sprig of fresh thyme or tarragon with the gin and bitter lemon before adding the sparkling water. This drink is also delicious with the addition of 1/4 ounce of Green Chartreuse.

Gin with House-made Bitter Lemon and Soda

Makes 1 cocktail.

1 1/2 ounces gin
1 ounce House-made Bitter Lemon (recipe follows)
2 ounces chilled sparkling water

Garnish: lemon wedge and fresh thyme or tarragon

Measure the Martin Miller’s Gin and Bitter Lemon into a mixing glass. Fill glass 3/4 full with ice. Shake vigorously. Add the sparkling water and swirl in mixing tin. Strain into a tall Collins glass filled with fresh ice.  Garnish with lemon and herbs if desired

House-made Bitter Lemon
I like to use my Vitamix blender for its high power to blend the lemon mixture.

Makes 2 1/2 cups

4 large Sunkist lemons
1 1/2 cups sugar
2 cups water

Wash lemons and cut the ends off. Then slice each lemon in half lengthwise and each half into 4 slices. Combine lemons, sugar and water in a blender cup. Process until almost smooth but a few particulates still exist. Place mixture in a medium non-corrosive pan and bring to a boil over medium high heat. Let boil for 1 minute then remove from heat and let steep for 1 hour. Strain through a fine strainer. Store refrigerated for up to 2 weeks.

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Vibe Conference 2018

 

We had a blast at this year’s Vibe Conference! A whirlwind of an event for beverage industry leaders to mix, mingle and hear about the latest industry trends.

Representing Monin for the 9th year in a row, the Liquid Kitchen team brought their own “Wow Factor” in funky 70’s style!

We especially enjoyed making the Smoke & Spice Blood Orange Sunrise for guests at the Tuesday evening reception – featuring Monin’s Blood Orange Puree, Sauza Blue Reposado Tequila, Spiced Ginger Syrup, Fresh Lime and a “Flash” of Mezcal! (Recipe below) It was a highlight of the evening!

 

 

Speaking of “WOW Factor” – Kathy Casey along with Liquid Kitchen Beverage Director, Layla Linn, taught audiences how to engage their guests with unexpected and extraordinary cocktail elements – from garnishes and techniques to interactive experiences. They also shared inspiring ideas and tips for implementation into cocktail and non-alcoholic menus. Click the image below to see the full presentation!

 

 

It is always an honor to be a part of such a great hospitality conference. What will next year bring?

 

Cheers!

-Liquid Kitchen Team

 

SMOKE & SPICE BLOOD ORANGE SUNRISE

Makes 1 Drink

 

1/2 oz Monin Blood Orange Puree

2 oz Sauza Blue Reposado Tequila

3/4 oz fresh lime juice

1/2 oz Spiced Ginger Syrup (recipe follows)

———————————————-

2 sprays Mezcal

Garnish: blood orange chip, fresh bay leaf and flash paper on a pick

 

Measure the Monin Blood Orange Puree, tequila, lime, and Spiced Ginger Syrup into a mixing glass. Fill with ice, cap and shake. Pour into an old fashioned glass. Spray with mezcal and garnish with blood orange chip. Arrange bay leaf and flash paper on pick, add to drink, light flash paper in front of guest and serve.

 

Spiced Ginger Syrup

Makes 4 1/2 cups

 

1/2 cups fresh ginger chopped

1/2 cup Monin Cinnamon Syrup

4 cups Monin Pure Cane or simple syrup

Place all ingredients into a blender and blend until smooth. Strain syrup through a chinoise fine strainer. Store refrigerated for up to 10 days.

 

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

 

 

 

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Maraschino Cherries: From Harvest to Jar

Spring is just around the corner and that means cherry blossoms will be busting open in no time! Bright and sweet, Maraschino cherries are a fond favorite from our childhood but how are they made? Check out this Throwback Thursday clip of Kathy Casey on the hunt, touring the beautiful cherry orchards of Washington and Oregon to see how the maraschino cherry is made from harvest to jar.

Want a nice cocktail to go with those d’lish cherries? Try making up a JBT Blue Barrel Aged Cocktail. By the time it’s ready to serve, those beautiful cherry blossoms will be filling up the cherry trees. Barrel aging a cocktail is a fun and simple way to add mellow and nuanced spice to a cocktail. Check out Woodinville Whiskey Co. for barrels both large and small.

JBT Blue Barrel Aged Cocktail

Makes 1 cocktail

1 – 750 ml bottle bourbon

2 cups red vermouth

1 1/2 cups silver tequila

1 1/2 cups triple sec

1 cup Campari

Stir ingredients together in a large pitcher. Add to barrel using a funnel. For a small barrel, age for around three weeks, tasting samples each week. Tip: fill barrel with water and soak overnight to deter leaks. When serving, pour out enough for one cocktail. Stir with ice. Strain into a cocktail glass. Garnish with a maraschino cherry.

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

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Boulevardier – KC Style

Add a little class to your New Year’s Eve cocktail selection this year with a sipper that is sure to set the mood for sophistication – the classic Boulevardier. A must for a night of celebration – it is also a great cocktail to add your own spin on as well!

I like it more spirit forward and made with lighter Aperol which adds a light bitterness and a touch of orange, stirred and served over large format ice. A little different from the traditional 1-1-1 ratio with Campari and lemon.

But there are lots of other variations too, like this beautiful VSOP Boulevardier by Fairmont Tastemakers. A split of Gentleman Jack and Remy Martin VSOP elevate this cocktail to a whole new level.

You can’t go wrong, so try adding your own twist and ring in the new year in style!

KC Style Boulevardier
Makes 1 drink

1 1/2 ounce Rye Whiskey

3/4 ounce Spiced Vermouth (*Recipe Follows)

3/4 ounce Aperol

Garnish: orange peel

Measure the rye, Spiced Vermouth and Aperol into a mixing glass. Fill 3/4 full with ice. Stir with a bar spoon until well chilled. Strain into a rocks glass with a large format ice cube. Garnish with a an orange peel expressing the oils over the glass before serving.

*Spiced Vermouth
Great to use in any cocktail calling for red vermouth such as a Negroni. Or serve it over ice as an aperitif.  The addition of the spiced rum helps stabilize the vermouth to last longer. For a summer variation substitute the cranberries for fresh blackberries and the orange peel for lemon peel.

Makes 2 cups (16 ounces)

8 strips of orange peel
2 large slices of fresh ginger
4 whole allspice
10 whole cloves
1/3 cup fresh cranberries
2 ounces spiced rum
2 cups sweet red vermouth

Combine ingredients in a pretty bottle. Allow to sit, refrigerated, for at least two days before using.
Store refrigerated for up to a month. Flavors will intensify, strain if desired.

 

Recipe by: Kathy Casey

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Eggnog Buttered Brandy

You know it’s the holiday season when eggnog starts a’pouring! Velvety smooth and rich with eggs, cream and nutmeg, served cold, “straight up,” over ice, or with a splash of rum or brandy, it puts the holiday cheer into any gathering.

Since the “eggnog” flavor is so popular,  it is so much fun to create recipes using this old-time favorite. During the season, most dairies now offer “ultra” or “gourmet” eggnog and a non-fat or low-fat version as well as their standard product.

If a warm winter drink is your fancy – try this Eggnog Buttered Brandy by Chef Kathy Casey… a D’lish take on a traditional favorite! You can make the batter for this winter warmer and store it frozen for up to a month to have on hand for holiday events.

Here are some other fun ideas for using eggnog:

  • Try eggnog instead of milk or cream in your coffee
  • Order your next latte with steamed eggnog
  • Make an Eggnog Splash — Serve eggnog over ice, with spiced rum, Grand Marnier and a splash of soda water!

 

Eggnog Buttered Brandy
Makes 1 drink

3 tablespoons Eggnog Buttered Brandy Mix (recipe follows)
1 fl. oz. brandy*
4- 5 fl. oz. boiling water
ground nutmeg

Place Eggnog Buttered Brandy Mix and brandy in coffee glass or mug. Stir in boiling water until batter is dissolved. Sprinkle lightly with nutmeg.

*Chef’s Note: This drink is also delicious made with rum instead of brandy.

Eggnog Buttered Brandy Mix
Makes about 7 cups (36 servings)

1/2 pound butter (2 sticks), softened
1 1/2 cups light brown sugar
1 3/4 cups powdered sugar
1 pint very high-quality vanilla ice cream
1 cup high-quality eggnog such as Darigold
1 Tbsp. real vanilla extract
1 Tbsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tsp. rum extract

Be sure butter is softened. Cream butter and sugars together  with a beater in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week or frozen for up to 1 month.

Recipe by: Kathy Casey

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