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.

Women Chef and Restaurateurs Conference

Last week was the  Women Chef and Restaurateurs Conference here in Seattle. Established by Barbara Tropp and seven pioneering women chefs and restaurateurs, WCR is an active resource for women seeking to advance culinary education and gain recognition in various areas of the food and beverage industry.

Kathy Casey was asked to be a presenter for this years conference, speaking about #SippingSocialTrends – featuring all things trending in the beverage industry. She was also a judge for Food Games with great fellow judges, contestants and team coaches. See what’s next for WCR at and check out the full Sipping Social Trends presentation above!

The Crimson Garden

One of the great showstoppers of the night was this wonderful cocktail by Kathy Casey – The Crimson Garden featuring Botanist Gin, Krogstad Aquavit, lemon, fresh pressed beet juice and for a bit of sparkle, Liquid Kitchen Edible Silver! Get the recipe below.


The Crimson Garden

Makes 1 cocktail

1 1/2 ounce Botanist Gin
1/4 ounce Krogstad Aquavit
3/4 ounce fresh lemon juice
3/4 ounce *simple syrup
1 teaspoon beet juice, fresh pressed

Garnish: shaved beet with tiny clothes pin and Liquid Kitchen Edible Silver.

Fill mixing tin with all ingredients. Top with ice, cap and shake vigorously. Strain into a chilled coupe glass. Garnish.

*To make simple syrup: combine 1 cup sugar with 1 cup boiling water. Stir until dissolved. Store refrigerated.

Recipe by Kathy Casey Liquid Kitchen®  –

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SmashBerry Cocktail Featuring Monin Blueberry Puree

Monin SmashBerry Cocktail

This Smashberry Cocktail was such a hit at this years Vibe Conference, we decided to share the recipe! Featuring Monin Blueberry Puree, Sipsmith Gin, fresh thyme, lemon, and Monin Pure Cane Syrup. It is a knockout of a drink, handcrafted over crushed ice. Enjoy!



Makes 1 Drink

1 sprig fresh thyme
1/2 ounce Monin Blueberry Puree
2 ounces Sipsmith Gin
3/4 ounce fresh lemon juice
1/4 ounce Monin Pure Cane or simple syrup
Garnish: Gingered Blueberries (recipe follows), fresh thyme sprig

Bend and drop the thyme into a pint glass. Measure in the Monin Blueberry Puree, gin, lemon and Pure Cane. Fill with ice, cap and shake well. Then fill an old fashioned glass with crushed ice, strain cocktail over ice and express the lemon peel over the top of drink. Garnish with thyme and Gingered Blueberries.

Gingered Blueberries

Makes 4 cups

4 cups fresh blueberries
1 cup Monin Pure Cane or simple syrup
3/4 cup Monin Ginger Syrup
1/2 cup Monin Blueberry Puree

Place blueberries in a deep, heat proof bowl. Meanwhile: bring the syrups and puree to barely a simmer then pour over the berries. Let cool to room temperature, then cover and refrigerate. Let sit for a minimum of 24 hours before using. Store refrigerated for up to 5 days.


Kathy Casey shake things up in this Vibe video, featured at the event!

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2017 Flavor Trends

Cheers-logoFrom 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!

Cafe Manhattan

Café Manhattan

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.

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