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 Drink Nation Experiment!

Calling all cocktail enthusiasts and spirits professionals! Celebrated mixologist Philip Raimondo and I are starting a social reach-out called The Drink Nation Experiment – and we need your help!

Based primarily on Facebook and Twitter, the experiment calls for friends and colleagues to let us know ANYTHING you see that is cool, unique and cutting edge in the land of beverage – from a great cocktail, a unique drink garnish, a new type of coffee service, a tasty non-alcoholic beverage.

 FB icon     Twitter icon     Instagram icon

From craft cocktail bars to nightclubs to hotels to dive bars… it’s an amazing scene of cool cocktails, unique beverages and bars out there. Mobile technology and the use of social media makes it even easier to share what’s unique and hot, with friends, family and colleagues.

This 6 month experiment will showcase our findings and picks of the very best of the best in the world of beverage from what you share. We will then narrow the findings to our Top 40 picks presented in a presentation at this year’s Flavor Experience Conference and on the Drink Nation Facebook Page.

So answer this and share with us: what is the coolest thing you’ve seen, drank and experienced around the beverage world?

Like and share on the Drink Nation Experiment’s Facebook page

Follow and share on Twitter: @DrinkNationExp

Follow and tag DrinkNationExp on Instagram

Looking forward to seeing all your great drink discoveries ! -Kathy

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L.A.-Bound with Small Screen and the TASTE Awards!

Elit-Luxury-Martini---High-ResolutionI’m off to LA for the 5th Annual Taste Awards! I can’t wait to see lots of industry friends and make some new ones as well. Small Screen Network, the company who produces my cocktail show, has a lot of show nominations this year – Liquid Kitchen being one of them! Small Screen President Colin Kimball has been nominated for two awards – Best Producer, and Best Director! Congratulations, Colin!

Just having Liquid Kitchen as a finalist in the Best Drink or Beverage Program category is exciting enough!

Thank you to all those that watch my cocktail show, and to Colin and his great crew; it is a pleasure working with you!

In honor of the awards, I am posting this new episode of Liquid Kitchen – the Gold Martini – with lemon and pepper infused vermouth, Stoli Elit vodka, and generously sprinkled with my new Liquid Kitchen Edible Cocktail 23K Gold – it’s a cocktail fitting for the red carpet.

And cheers to a new year filled with prosperity and joy… and a little bling, too!   – Kathy Casey

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I’m in love with Flash Blending!


That’s right, blending. Now, I am not talking about loads of ice and slushy sweet concoctions. I’m talking about the way they do it in Peru for Pisco Sours… heavy on the spirit, fresh citrus, a dash of simple syrup, egg white and a touch of ice. Then flash blended until thoroughly frothy.

Flash blending was the inspiration for my Snow Drift cocktail – a beautiful (and delicious) example made with botanical Martin Miller’s Gin, fresh lemon juice and housemade Cranberry Ginger Syrup… and of course egg white.

Batched to make 4 cocktails, this is the perfect recipe for a holiday party or a little après-ski get together. So elegant served up in coup glasses and garnished with a cranberry and piece of candied ginger on a pick.

A frothy libation to delight …. like just-fallen snow. – Kathy


Snow Drift
Housemade Cranberry Ginger Syrup adds holiday flair to this festive and frothy cocktail. You can also mix the syrup with sparkling water and a squeeze of fresh lemon for the holiday party designated driver.

This recipe easily doubles or pre-batch large amounts of this cocktail by changing ounces to cups. Then blend 4 ounces (1/2 cup) of the pre-mix with 1/2 cup of ice.

Makes 4 cocktails

4 ounces (1/2 cup) Martin Miller’s Gin
1 1/2 ounces (3 Tbsp.) fresh lemon juice
1 1/2 ounces (3 Tbsp.) Cranberry Ginger Syrup (recipe follows)
1 1/2 ounces (3 Tbsp.) pasteurized or organic egg white
1 cup ice
Garnish: candied ginger and cranberry on a pick (optional)

Measure cocktail ingredients into a high-quality blender such as Vitamix with ice. Blend on high until ice is totally blended and drink is frothy. Pour into coup glasses. Garnish with candied ginger and cranberry on a pick if desired.

Cranberry Ginger Syrup
Makes about 20 ounces or enough for 12 cocktails.

1 cup fresh or frozen cranberries
4 tsp. finely grated orange zest
4 tsp. finely minced fresh ginger
2 cups water
2 cup sugar

Place ingredients into a small sauce pan. Bring to a simmer over medium-high heat. Simmer for 1 minute then turn off heat. Let steep for 30 minutes. Then strain through a fine mesh strainer – pressing out the cranberries. Store in a pretty bottle refrigerated for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen®.

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Kathy Casey’s Liquid Kitchen Cocktail Show Gets TASTE Awards Nomination


We are honored and excited to announce that Kathy Casey’s Liquid Kitchen has been nominated for Best Drink or Beverage Program – Web at the 5th annual TASTE Awards, honoring tastemakers from all areas of the media!  Our wonderful director and producer, Colin Kimball of Small Screen Network, is nominated for Best Director and Best Producer also.

A big Liquid Kitchen thank you to all of our viewers and loyal fans who tune in, engage with, and share Kathy Casey’s Liquid Kitchen – we’re raising a glass to you!

In honor of our nomination, let’s pop open some bubbly and celebrate in style with the Berries and Bubbles cocktail from the Liquid Kitchen!

Cheers! – Kathy

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What’s Shakin’?

Welcome to the new website for Liquid Kitchen. My team and I are excited to have a beautiful new platform to showcase our work, episodes of my cocktail show, and share new exciting cocktails, techniques, and all things spirited.

Industry experts and associates Dänny Ronen and Keith Waldbauer, both also prolific writers, will be chiming in with a blog here and there as well. Stay tuned!

I thought for the first blog I would write about a cocktail that combines two of my favorite spirits in the iconic old fashioned cocktail. For the Evander Old Fashioned, both gin and rye whiskey are stirred with a touch of Cointreau and house-made Angostura syrup, spiced with cinnamon, nutmeg, and clove. A spritz of lemon peel oil over the top adds a lovely flavor dimension – as that’s what we love here at the Liquid Kitchen – layers of flavors!

I hope you will stir up an old fashioned with me and help us toast our new site. Here’s to enjoying many great cocktails together. – Kathy

Evander Old Fashioned
This drink combines two of my favorite spirits in my twist on an Old Fashioned. The Spiced Angostura Honey Syrup is also delicious stirred or shaken into other classic cocktails such as a Collins, or of course any whisky drinks!

Watch a video on how to make this cocktail.

Makes 1 drink

3/4 ounce gin (I prefer to use a London dry style)
1 ounce rye whiskey
1/4 ounce Cointreau
1/4 ounce Spiced Angostura Honey Syrup (recipe follows)
Dash Fee Brothers Peach Bitters (optional)
Garnish: lemon peel disk

Measure the gin, rye, Cointreau, Spiced Angostura Syrup, and peach bitters into a mixing glass. Fill glass three-quarters with ice. Stir with a bar spoon. Strain into an old fashioned glass filled with fresh ice or a ice ball.  Spritz lemon disk over drink then tuck in the drink.

Spiced Angostura Syrup
Makes 1 cup

1/2 cup water
3/4 cup Liquid Kitchen Honey – or local honey
5 cloves, crushed
1 cinnamon stick, broken
1/8 tsp.  ground nutmeg
1 Tbsp. Angostura Bitters

Combine water, honey, spices and bitters in a small pan over high heat. Stir, and bring to a quick boil – then immediately remove from the heat and let spices infuse for 1 hour. Strain the syrup through a fine mesh strainer. Store refrigerated for up to 2 weeks.

Recipe © Kathy Casey Liquid Kitchen

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