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.

Twisting Up the French 75!

Tales of the Cocktail 2018 Official Cocktail Winner: Spiced Nashi by Willy Estrada

 

This year’s Tales of the Cocktail competition winner for best cocktail goes to Willy Estrada from KOMODO in Miami, Florida!

Estrada’s cocktail, the Spiced Nashi, stood out among the others as a winner this year and just like the judges – I can see why.

Chris Hannah, competition judge and Head Bartender at New Orleans’s famed French 75 Bar (and in my mind, the king of the 75) said “ ’Twas a pleasure to judge such amazing variances of the drink I’m so proud of and become synonymous with. As the proverb goes, ‘when life gives you lemons (or in the winner’s case, limes), you make French 75s.”

Estrada says, “It’s just unbelievable to have the honor to have my cocktail named official cocktail of Tales of the Cocktail 2018. I love crafting cocktails and getting creative as well as having the opportunity to showcase my passion for mixology. I enjoy playing with different flavors that can create something magical.”

His creative and bold flavored spin on the 75 is shaken up with fresh kaffir lime leaves, Fords Gin, St George Spiced Pear Liqueur, Matcha Tea Syrup and fresh lime – then served up in a Champagne flute and topped with G.H. Mumm Brut Champagne. …. Yes please!

I look forward to trying the Spiced Nashi cocktail at Tales of the Cocktail in New Orleans – come out and join us from July 17th to 22nd, 2018. Get the full schedule or purchase tickets by clicking the ticket below:

 

Back to TopContactShare on FacebookTweet this Post

Tales of the Cocktail | Spirited Awards

TOTC Spirited Awards
Since its founding in 2007, the Spirited Awards® have become one of the industry’s most sought-after awards, recognizing beverage professionals, products, and establishments across every facet of the spirits and cocktail community on a global scale. The award categories spotlight a range of talent from bartenders, journalists, and brand ambassadors, and entities from bars, to brands and media, to ensure each aspect of the industry is well represented and recognized for its contributions.

“The annual Spirited Awards® come with a legacy and deep-rooted traditions that have been forged over the course of the past decade,” said Tales of the Cocktail Foundation Board Member, Gary Solomon Jr. “We’re looking forward to upholding that tradition, but more than that, we’re excited to diversify the international pool of committee chairs and judges who have the impossibly hard job of selecting the best and brightest across the industry.”

Organized into four pillars, the Spirited Awards® are comprised of industry accolades — American and International — writing awards, and a few highly coveted, overall awards that transcend regionality including World’s Best Cocktail Bar and World’s Best Cocktail Menu. A full list of categories can be accessed here.

“Safeguarding the integrity of the Spirited Awards® is incredibly important to us,” added Board Member Neal Bodenheimer. “We are updating our policies and criteria this year across all categories to make sure they accurately represent the organization’s values and further its mission.”

Winners will be voted on by two panels of over 100 industry experts, led by Charlotte Voisey (Chairperson), Jacob Briars (Spirited Awards International Chairman), Paul Clarke (Writing and Media Committee Chair) Bridget Albert and Kiowa Bryan (U.S. Committee Chairs).

“The Spirited Awards have allowed the industry to recognize excellence and celebrate advances in the cocktail industry around the world for the past eleven years and I look forward to that continuing this year with a broad group of judges representing regions across the USA and throughout the rest of the world,” said Charlotte Voisey, Chairperson of the Spirited Awards®. “ As always nominations are encouraged from far and wide to truly capture the very best of the bar world.”

Tales of the Cocktail will be hosted in New Orleans from July 17th to 22nd, 2018, and the Spirited Awards® will occur on July 21st, 2018. To view the past Spirited Awards® winners, click here. To learn more about Tales of the Cocktail, please click here.

Back to TopContactShare on FacebookTweet this Post

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.

Back to TopContactShare on FacebookTweet this Post

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

 

 

 

Back to TopContactShare on FacebookTweet this Post

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

Back to TopContactShare on FacebookTweet this Post