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.

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

Back to TopContactShare on FacebookTweet this Post

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

Back to TopContactShare on FacebookTweet this Post

Sparkling Pamarita Cocktail

This bubbly twist on a classic margarita is great served as a single cocktail or pre-batched for a large gathering. Instead of the typical orange liqueur or triple sec as a modifier, this recipe calls for the sweet and tart flavor profile of PAMA Pomegranate Liqueur.

Learn more about PAMA Pomegranate Liqueur at PAMAPros.com

Makes 1 Cocktail

1 or 2 leaves of sage

1 1/2 ounces tequila

3/4 ounces PAMA Pomegranate Liqueur

1/2 ounces *Rich Honey Syrup (recipe follows)

1/2 ounce fresh lime juice

champagne or sparkling white wine

Tear sage and add to a mixing glass. Add all other ingredients except champagne to the mixing glass then add ice, cap and shake. Strain into a cocktail glass. Top with champagne or sparkling wine. Garnish with a sage leaf.

*Rich Honey Syrup: Combine 1/2 cup honey and 1/4 cup hot water. Stir until well dissolved. Store refrigerated.

Recipe by Kathy Casey Liquid Kitchen®.

Back to TopContactShare on FacebookTweet this Post

Seattle Takes on Tales of the Cocktail

It was the 15th Anniversary of Tails of the Cocktail #TOTC17 this year and there was a lot to celebrate! Founded in 2002 by Ann Tuennerman, this gathering of cocktail lovers has grown into the world’s premier cocktail festival for the liquor industry and enthusiasts alike. The festival brings together spirit professionals from all over the world in historic New Orleans- and Seattle’s presence is always strong.

TOTC 2017 was another exciting round-up of competitions, awards, seminars, and best of all- lots of cocktails shared among friends. Hundreds of spirit professionals, including Robert Hess, Audrey Sanders, and several Seattle superstars were seen sipping and dining around the city in style.

Sanders also played a huge role at the festival alongside her long-time mentor Dale DeGroff. Sanders, founder of New York’s award-winning Pegu Club, and DeGroff, who is widely known as the King of Cocktails, were honored with a special award as the official 2017 Tales of the Cocktail® Ambassadors. The two are true cocktail legends who have had a sizable impact on the resurgence of cocktails around the world.

Overheard at Tales: The Best Pics, Quotes, Tweets, and Drinks from Day 1

2017 Tales of the Cocktail Ambassadors Dale DeGroff and Audrey Saunders arrive in style – on a futuristic pedicab, no less.

Photo by Jennifer Mitchell Photography

Kate Perry of Seattle’s Rumba aka #RumQueen and “Tales Virgin” seemed to be everywhere… she even competed in the Ti’Punch Cup USA Finals sponsored by Rhum Clement, coming in a solid second place.

Kate Perry mixing it up! Photo by Christian Correa

Perry was later seen lunching with Danielle Bax (Seattle’s Campari Rep), and Joy Spence, the current master distiller of Appleton Estate, Jamaica. She’s a big deal!

As the festival carried on, Seattle had more reasons to celebrate. Canon: Whiskey and Bitters Emporium took the prestigious award for World’s Best Spirits Selection!

In the words of Seattle Times columnist of all things boozy, Tan Vinh– “Scoring a seat at Canon just got harder.” 50 bartenders and booze representatives from the Northwest erupted into cheers when Canon was named the winner. Read more about it here!

And speaking of Tan- I seemed to run into him everywhere…clearly Seattleites get around!

Tan Vinh – at the Meet The Distiller Event

And of course there were the cocktails…the #Emoji Bar Menu at the #ElyxHouse was incredible! The cocktails were delivered on a tiny train!

Kathy Casey with Lauren Darnell, Bar Manager of The Hideout sampling the #Emoji Bar Menu

Seattle’s Andrew Friedman was a seminar and panel machine! Proprietor of Liberty Bar and Scout Spirits, Friedman is a tireless small business champion and hospitality industry mentor. He shared his wisdom during 4 presentations including The Value of Values: Embedding Purpose into Business, Intellectual Property Law Issues in Cocktail Land, and New Business Models for Bars. He also moderated About Tip: New Compensation Realities, alongside Scott Rixe, bar manager of Seattle’s Poppy.

Cheers to you, Andrew Friedman! Photo by Gabi Porter

And of course, there were late night shenanigans….Local Brazilian cachaça importer aka team Novo Fogo enjoyed a few Novo Fogo based “Negroni’s” before the sun came up.

Novo Fogo and friends: Jim Romdall, Katy Romdall, Dragos Axinte, Kate Perry, Luke McKinley.

And we can’t forget about our Portland neighbors! Legendary barman and New York transplant Jim Meehan hosted the BANKS Rum spirited dinner for a group of #TOTC17 attendees alongside newly appointed brand ambassador, Stilo Pimentel.

Pimeltel and Meehan having a toast.

 

Cheers to another great Tales of the Cocktail – Kathy Casey

Kathy Casey is certainly not a Tales of the Cocktail Virgin. This year was her 6th time visiting Tales- where she stays up way too late while “tasting” many delicious cocktails and toasting with spirited Seattle friends. www.liquidkitchen.com

 

Back to TopContactShare on FacebookTweet this Post
Terms & Conditions | Copyright | Privacy
|ProPhoto Photographer Site by NetRivet Blogs