Here is an amazing pictograph from Fairmont Hotels & Resorts on proper glassware. Absorb into memory folks!
Fairmont Hotels and Resorts
From Ginger to Grapefruit – Find out what flavor trends are making an impact in 2017 from top industry leaders. Check out Kathy’s latest interview with Melissa Dowling at Cheers Magazine to read more about the trends and what’s next in the beverage world.
Coffee is still a top contender and this Café Manhattan using Espresso Infused Vermouth will have you falling for the robust flavor of coffee all over again. Cheers to 2017!
Makes 1 cocktail
2 ounces Gentleman Jack Whiskey
1 ounce Espresso Infused Vermouth (recipe follows)
1 dash Cherry-Angostura Bitters (recipe follows)
Garnish: wide orange peel
In a pint mixing glass or stirring pitcher, measure in whiskey, vermouth and bitters. Fill 3/4 full of ice and stir swiftly for 20 seconds. Strain cocktail into a chilled cocktail glass. Express orange peel oil over top of drink, twist peel, and garnish.
Speed Rack Northwest Season 6 was amazing, and the ladies have definitely upped their game even more this year!
Founded in 2011 by New York bartenders Ivy Mix and Lynnette Marrero, Speed Rack is a cocktail competition that celebrates women in the industry while simultaneously raising money for breast cancer research. Back for my 4th year as a panel judge, I am honored to be a part of this fun filled event alongside Charlotte Voicey from William Grant & Sons Distillers, Paul Clarke from Imbibe Magazine, and Tan Vinh from Seattle Times.
The competition was tight between the four final competitors; Jacyara de Oliveira, Natasha Mesa, Aubry Robinson and Megan Radke.
Congratulations to Jacyara (bartender at Rob Roy, Seattle WA) for winning the Miss Speed Rack NW title in the final round against Natasha – it was a very close race. Great big shout out to all the ladies who competed this year. You were all amazing and we are looking forward to seeing the Wild Card winner announcement, coming soon! #SpeedRackNW #BackTheRack. – Kathy Casey
“BLING BLING” MANHATTAN
Makes 1 cocktail
2 ounces bourbon such as Maker’s Mark
Measure the bourbon, vermouth and bitters into a mixing glass. Fill 3/4 with ice and stir swiftly for 20 seconds. Strain into a martini glass. Spear a Gilded Cherry on a pick and lay across drink.
1/2 cup maraschino or Amarena cherries – DRAINED WELL
Make the cherries in the same container for storing them. It is important that the cherries be very well drained. Place the cherries in the container and add the luster dust. Stir gently to coat the cherries in gold. Do not over stir – over stirring makes the gold “stirred in” and not coated on each cherry. Store refrigerated for up to 2 days.
Recipe © Kathy Casey Liquid Kitchen® – For more recipes visit www.LiquidKitchen.com
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!