Small Screen Network

Minty Mint

Don’t you just love the smell of fresh mint? Whether it’s in a cocktail, mixed into a fruit salsa, or growing in the garden, that fresh scent and taste hits the spot.

Have you ever tried growing mint in your garden? If you have, you know it is amazingly easy and actually will take over if you’re not careful, but what’s better than a fresh handful of mint leaves whenever you want?

And there are so many varieties to choose from. Peppermint leaves are wonderful dried and steeped in hot water to make a simple, d’lish tea. And there are so many tasty varieties – Chocolate Mint, Pineapple Mint, Lemon Mint, Orange Mint… even Lime Mint that is perfect when muddled into mojitos!

Also, for you cat lovers out there, remember catnip is a mint too. So careful planting mint, unless you want to attract every kitty in a quarter mile!

As the weather gets warmer, cool off with my Fresh Mint Ice Cream. Nothing beats nibbling on fresh made ice cream under a shady tree!

Mint Ice cream
Photo from Kathy Casey’s Northwest Table.

With the Kentucky Derby coming up mint juleps are on the horizon… oh yea! If you plan on hosting a Derby party, try making a batch of my Spiked Iced Tea Punch. Fresh mint pairs well with white whiskey, black tea, fresh juices, and brown sugar.

So get minty with it in your garden this year! –Kathy

Fresh Mint Ice Cream with Chocolate Mint Candies
I like to serve this garnished with a bit more chopped mint candy and a fresh sprig of mint.

Makes about 4 cups

4 cups heavy whipping cream
3/4 cup sugar
1 1/2 cups packed mint sprigs, plus 2 tablespoons finely chopped fresh mint
6 egg yolks
1 cup coarsely chopped Chocolate Mint Candies (recipe follows) or Frango Mint candies

Combine the cream and sugar in a large, heavy saucepan. Tear the mint sprigs (to bruise them) and add to the cream mixture. Bring to a slow simmer over medium heat.

In a bowl, whisk the egg yolks, then gradually whisk in about 1 cup of the hot cream mixture. Whisk the egg mixture into the cream. Whisking constantly, bring to a bare simmer and cook for about 30 seconds. Remove from the heat and whisk frequently to cool to room temperature. Refrigerate for at least 2 hours.

Strain the mixture and discard the mint leaves. Stir in the chopped mint, then pour into an ice cream maker and freeze according to manufacturer’s instructions. Just before the ice cream is finished, stir in the chopped candies. Transfer the ice cream to a plastic container and freeze until ready to serve.

Chocolate Mint Candies
Makes 24 nice-sized pieces, or enough for 1 recipe of ice cream plus 12 extra pieces of candy

12 oz bittersweet chocolate, chopped
6 Tbsps. butter
1/2 tsp. salt
1/2 tsp. peppermint extract
1/2 cup confectioners’ sugar

In a medium bowl or double boiler, melt the chocolate, butter, salt, and extract together over a pan of barely simmering water, whisking until the chocolate is just melted. Remove from the heat, sift in the confectioners’ sugar, then stir to combine well. Spread the mixture in an 8-inch square baking pan.

Let cool at room temperature for at least 4 hours, or refrigerate to harden faster.

To remove the candy from the pan, invert the pan onto a piece of plastic wrap or a cutting board, lay a hot towel over the pan bottom for about 1 minute, then tap the bottom of the pan. Loosen the candy with a spatula if needed. Cut the candy into 24 pieces to serve as candy, or coarsely chop to use in ice cream. Store refrigerated for up to 2 weeks.

Recipe from Kathy Casey’s Northwest Table.

Spiked Iced Tea Punch
Punch is the perfect party cocktail! For a more-spiked interpretation, let guests add a little more whiskey to their individual drinks. For summertime sipping add in a few slices of fresh peach or nectarine. For a demo on how to make this, check out this episode of Kathy Casey’s Liquid Kitchen.

Makes about 8 cups, enough for 10 to 12 servings

20 cloves
1 orange
6 very large sprigs fresh mint
3 tea bags black tea
3 cups boiling water
1 cup ice water
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/2 cup packed brown sugar
2 cups Woodinville Headlong White Dog Whiskey

Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl. Add the boiling water, let steep for 1 hour, then remove the tea bags.

Add the ice water, juices, and brown sugar. Stir until the sugar is dissolved, add the whisky, and chill until ready to serve. Serve in ice-filled glasses. Garnish as desired.

Recipe adapted from Kathy Casey Sips & Apps.

Valentine’s Day Love Potion

I know that I don’t have to remind you, but Valentine’s Day is just around the corner. Do you know what you are going to give your sweetie to show them how much you care?

Chocolates and roses have been done, so why not try something new this year. How about starting off your romantic evening with my Love Potion bottled cocktail? Fresh raspberry infused-vodka is mixed up with pomegranate juice, limoncello, and fresh citrus to create a crimson pink and d’lish drink.

Now, if you’re feeling ambitious, you can try making your own limoncello – it’s so easy! Just add lemon zest to some citrus vodka and let it sit for a few days. Then sweeten lightly with some rich simple syrup and voila. It will last up to a year in the refrigerator.

In the recipe I’’ll tell you how to bottle this up (just use little 187 ml bottles and cap) you can write a love note to your honey on a tag or make a fun valentine label.

Serve bottles chilled on ice and make a toast to your sweetheart! –Kathy

IMG_1155

Love Potion
This bottled cocktail is perfect for Valentine’s Day. You can make ahead and serve with personalized tags. Serve over large format ice cubes or spheres. Garnish with fresh berries.

Makes about 46 ounces – enough for 6 (187ml) bottles

2 cups vodka
1/2 cup fresh raspberries
1/2 cup Liquid Kitchen Quick & Easy Limoncello (recipe follows),
or use your favorite brand
1/2 cup pomegranate juice
3/4 cup fresh lemon juice
3/4 cup simple syrup*
1 cup water

Place the vodka and raspberries in a blender and blend to infuse raspberries. Fine strain into a large pitcher. Add remaining ingredients and stir to combine.

Fill bottles 1-inch from top using a funnel. Cap or seal. Refrigerate for up to 2 weeks. Shake before serving.

*To make simple syrup: combine 1 cup sugar with 1 cup boiling water. Stir until sugar is dissolved. Store refrigerated for up to 2 weeks.

Liquid Kitchen Quick & Easy Limoncello
For a demo on how to make Housemade Limoncello, visit www.LiquidKitchen.tv.

Makes about 2 cups

1 1/2 cups citrus vodka
3 lemons
3/4 cups sugar
1/2 cup water

With a potato peeler, peel the zest from the lemon, being sure not to get any white pith. Place the lemon peel in a clean quart glass jar with lid. (Use the rest of the lemon for another purpose.) Cap the jar and shake well. Let sit at room temperature for 1 week, shaking the jars every couple of days.

After 1 week, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes, then let cool to room temperature.
Strain the vodka into a pretty bottle. Add the cooled sugar syrup, cap bottle and shake to combine. Store at room temperature, for up to 2 months or, refrigerated, for 1 year.

*Glass bottles are available online as well as metal caps and cappers. You can also find them at home brew stores.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on February 6th, 2015  |  Add Comment |  Posted in Amazon, Cocktails, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network

Holiday Hangover Cures

The year is coming to a close and the biggest party of the year is still to come – New Year’s Eve! It’s time to celebrate the old and ring in the new. And… let’s just say this usually involves at least a cocktail or two.

I have some great ways to give you a good start for the New Year, even if you do over-indulge a bit the night before.

My go-to cure is my Hangover Helper. Just empty a packet of Emergen-C (I like orange or raspberry) into a juice glass and add a little vodka – or gin, a dash of bitters, and soda water then top with a few drops of olive oil. Yep, that’s right – drink up!

New Year’s Day entertaining? A Bloody Mary Bar for brunch will definitely help with that headache – with a little hair of the dog!

Blood Scandi
The Bloody Scandi I created for Sip Northwest Magazine
made with Aquavit, Demitri’s and Local Pickled Beets

Set up a DIY station and let your guests mix up their own concoctions.

Put out a selection of different spirits:

  • -Vodkas
  • -Gin
  • -Aquavit
  • -Tequila
  • -Whiskey

Bloody Mary Mixers:

Condiments to Spice & Flavor Things Up:

  • -Tobasco
  • -Sriracha
  • -Green Hot Sauce
  • -Fresh Lemon Wedges
  • -Fresh Lime Wedges
  • -Horseradish

And Lots of Garnishes for your Guests to Skewer up!:

  • Chunks Cheese
  • Pickled Veggies(pickled beets, asparagus and beans)
  • Cooked Prawns
  • Beef Jerky
  • Sliced Salami
  • Stuffed Cherry Peppers
  • Selection of Olives
  • Hard Smoked Salmon or Pickled Herring (yes that’s right – I’m Scandinavian!)

And don’t forget to eat! Boosting your metabolism will make you feel better faster than anything. And for some reason, a bacon sandwich sometimes can be THE magic cure. You’ll feel better in no time!

Happy New Years! – Kathy

Posted by Kathy on December 24th, 2014  |  Add Comment |  Posted in Cocktails, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

Old Fashioned Ice Cream Treats

When I was a kid, summer was full of freedom, adventures, and of course ICE CREAM! I can still hear the catchy jingle of the ice cream truck slowly turning the corner to go down my street.

Today, the market is full of classic and snazzy ice creams, gelatos, custards, and frozen yogurt treats. But the classics are always a favorite.

Take the ice cream sandwich as an example. Creamy, soft ice cream sandwiched between a pair of homemade cookies… now, that’s what I call heaven! With so many great ice creams on the market it’s easy to “sandwich” your own. How about Ben and Jerry’s Cherry Garcia – with chunks of chocolate and cherries folded into rich vanilla bean ice cream. Sandwich between Homemade Chocolate Chip Cookies with dried cherries and almonds – yes, please! Or Gingersnaps with Summery Local Peach Ice Cream – mmmm!

And we can’t forget the ice cream float! The classic vanilla ice cream and root beer is always a favorite, but how about something different? Use locally made soda and ice cream with new flavors to take this to a whole new level! I like not-too sweet Vanilla Bean DRY Soda so d’lish when poured atop a big scoop of Molly Moon’s Honey Lavender ice cream. Now that’s a local float!

A Boozy Shake: Spirited Chocolate Covered Cherry Milkshakes!

For those looking for a more “adult” treat, check out my recipe for a Salted Caramel Coffee Spiked Milkshake in the latest issue of Sip Northwest Magazine. Made with vanilla ice cream, Hot Cakes Pacific Coast Sea Salt Caramel Sauce, and Rain City Spirits Drip Coffee Liqueur, this creamy deliciousness is then topped with whipped cream and my Liquid Kitchen Edible Cocktail Gold.

Enjoy the rest of summer with these ice cream ideas! -Kathy

Posted by Kathy Casey on August 7th, 2014  |  Comments Off on Old Fashioned Ice Cream Treats |  Posted in Cocktails, Foodie News, KOMO Radio, My Seattle, Recent Posts, Small Screen Network

Summertime Peach Favorites

When fresh, juicy peaches appear at the local markets, you know summer has finally arrived. Eat them raw, blend them in a cocktail, chop them up for salsa; any way to eat a peach is fine by me.

Swirl them into yogurt or chop them up and add them to a bright summer salad – or slice them thin and serve atop crostini spread with herbed goat cheese.

Blushing Pickled Peaches are easy to make and so tasty served alongside grilled pork chops.

But – have you ever had Grilled Peaches? If not, they should go on your need-to-try list! Just cut them in half, remove the pit, drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Then grill on each side until nicely marked and just tender – yum! A great combination of sweet and smokey – perfect to cozy up with a juicy chicken breast or d’lish over vanilla ice cream with a drizzle of salted caramel.

And of course…peaches are perfect to shake in a summer cocktail like in my Peachy Mojito with fresh garden mint! –Kathy


My Blended Peach Whiskey Sour!
For the recipe and more summer sipping ideas, check out
www.LiquidKitchen.tv

Blushing Pickled Peaches
Be sure to use a freestone variety of peach for this recipe such as Elberta or Hale. Great with grilled ham steaks and poultry, and especially fantastic with thinly sliced prosciutto, crusty French bread and a glass of Northwest Pinot Gris.

Makes 1 quart

5 – 6 large ripe peaches, peeled, pitted and halved, about 2 – 2 1/4 lbs.
2 1/2-inch piece of fresh ginger cut into 1/4-inch slices (2 oz wt.)
3 cloves of garlic, peeled
1/4 cup red wine vinegar
1/2 cup distilled white vinegar
1/4 cup water
1/2 cup sugar
1 Tbsp kosher salt or uniodized salt
1/2 tsp coriander seeds
1/2 tsp crushed red pepper flakes

Tightly pack the peach halves, alternating with the ginger and garlic, into a clean quart jar.

Meanwhile, in a small, non-reactive saucepan bring the remaining ingredients to a quick boil over high heat. Immediately remove from heat and ladle over the peaches, making sure to cover them and transferring all the spices to the peaches.

Cover tightly and let cool to room temperature. Immediately after cooling, refrigerate peaches. Chill the pickled peaches for 2 – 3 days before using them. They’ll keep 4 weeks in the refrigerator.

Recipe by Kathy Casey Food Studios®.

Peachy Mojito
Makes 1 cocktail

2 sprigs of fresh mint
2 oz silver rum
1 oz lime juice
1 oz Simple Syrup*
1/2 oz peach puree
——————–
1 oz soda water
Garnish: lime wedge on cocktail pick

Tear mint sprigs and drop into a pint mixing glass. Measure in rum, lime juice, simple syrup, and peach puree. Fill glass full with ice, then cap and shake vigorously. Uncap then add a dash of soda water to the tin. Pour drink into a tall glass. Garnish with a lime wedge on a pick.

*To make Simple Syrup: bring equal parts water and sugar to a quick boil, immediately remove from heat. Cool and store at room temp for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on July 17th, 2014  |  Comments Off on Summertime Peach Favorites |  Posted in Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes, Small Screen Network, videos

Dishing with Kathy Casey: The Newsletter

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Welcome to the brand new Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!

What is the coolest thing you’ve seen around the beverage world? The Drink Nation Experiment wants to know! Facebook, Tweet, and Instagram anything you see or sip that is cool, unique and cutting edge in the land of beverage. Great cocktails, beers, cider, a cool coffee presentation, a fantastic non-alcoholic beverage –share, tag, and post it!

This 6-month social media experiment will showcase the best of the best in the world of beverage.

The Top 40 trends and findings will be presented at this year’s Flavor Experience conference by Beam, Inc.’s resident Mixologist Philip Raimondo and myself – and then posted on the Drink Nation Experiment Facebook page.

So let us know what you’re seeing out there in your travels, at your favorite bar, or restaurant! From Seattle to Miami …Dubai to Peru, we look forward to virtually sipping your next drink with you!


Follow and share on Twitter:

@DrinkNationExp

Time has been zipping by and 2014 has been off to a great start! Since my last Newsletter, it’s been non-stop busy with traveling. Here’s a peek of what my team and I have been up to lately and what’s coming up.

Liquid Kitchen on the Road

The Heathman Restaurant & Bar!

In the early 90’s I wrote the Northwest Table Cookbook and Chef Greg Higgins penned the Oregon chapter. He was the chef at the Heathman Hotel way back when and the hotel became my home base for shooting the Oregon companion videos for PBS. Fast forward about 12 years – we did a new cocktail menu and I was thrilled to be asked to come back and do new cocktails to go with Chef Michael Stanton‘s NW local-French inspired menu. It was so fun to create cocktails to compliment his menu and cooking style.

Liquid Kitchen’s Keith Waldbauer and I recently headed to Portland to shake up our new cocktails at a press party featuring the new menu. To go with the Heathman’s famed High Tea service, we created the Tea Court Lounge Punch with Fonté Earl Grey Tea Spiced Syrup, rum, cognac, and fresh juices – topped with and Angostura Foam. Another party favorite was the Vineyard Margarita.

(Photo by Amiran White)
The Provence w Lavender Cocktail Perfume & Oregon’s Argyle Sparkling Wine

Shaken up by Lead Barman Andrew Kualaau

(Photo by Evrim Photography)

Chatting with the Heathman Guests

(Photo by Evrim Photography)

It was great to meet so many cool Portland bloggers – and their photos of the event were amazing! I hope that you’ll stop by the Heathman Restaurant & Bar on your next trip to Portland!
Sunny Bermuda!

After a winter in Seattle, I enjoyed heading to Bermuda with Associate Mixologist Dänny Ronen to implement a new bar menu at the Fairmont Hamilton Princess. Look at the beautiful view from my room!

It is always great to meet new bartenders and learn about local spirits. Yes, the local rums are amazing there.

Fairmont Hamilton Princess’

Cavon and Curtis taking a quick photo break after Liquid Kitchen training

The local fish chowder (also the national dish) is served with a caddy of dark rum and sherry pepper sauce to customize your soup. Served with a corn Johnny cake – this was definitely a go-to lunch. The preparation of this soup is very old school, and a LOT of technique goes into making it – yum!

Bermuda Fish Chowder – amazing flavor!

Dänny and my Sous Chef Jason Anderson, and I are headed back to Bermuda in the next couple of weeks to open the new 1609 Bar & Restaurant – the new cocktail menu is amazing! Make sure to follow me on Twitter @KathyCaseyChef for sneak peeks and updates.

The VIBE Conference in Las Vegas!

After a quick breather at home, the Liquid Kitchen team (Dänny, Heather, Jason, and I) flew down to Las Vegas… for the annual VIBE Conference! During the Cameo Party, we shook up a South Seas cocktail at the Monin & William Grant booth with fellow mixologist Charlotte Voisey. Fresh Thai basil, Monin South Seas syrup, Sun Orchard grapefruit and lime juices, Reyka Vodka & Milagro Silver Tequila – served over large format ice cubes and topped with a sprinkle of Liquid Kitchen Edible Cocktail Silver.

The following morning I led a panel on Cocktails on Tap 2.0 (Tapped, Bottled and Pre-Mixed) Seminar with Dänny and guest speakers Brandon Wise from Portland’s Imperial PDX and Matthew Meidinger from the Kimpton Hotel & Restaurant Group). We had a huge attendance and guests sampled a few of our cocktails, including my Bottled Front Porch Cooler. It is exciting to see more and more interest in this growing trend!
Chicago, here we come!

The Liquid Kitchen team will be traveling to Chicago in May for this year’s National Restaurant Association conference, showcasing recipes at the Cardinal Glass booth. Then during the International Wine, Spirits, & Beer event, I’ll be leading a seminar on

Bar Redeux: From Design – To Drinks – To Training.

Looking forward to a fun week in Chicago – hope to see you there!

Me as my Smitten Cocktail! How fun is this !

Sketch is courtesy of Dave Stolte!

Hitting the Red Carpet

The year started off quick with a fun trip to LA for the TASTE Award. My cocktail show Kathy Casey’s Liquid Kitchen was nominated for a under the Best Drink or Beverage Program – Web category. And Small Screen’s President and Founder Colin Kimball had four of his shows nominated. Don’t forget to Like Kathy Casey’s Liquid Kitchen and Small Screen on Facebook.

World’s Best Cocktail

… well I’m sure there are some other great cocktails out there but we are thrilled that SavoirThere.com ‘s World Food Awards picked the Luxury Sling as their Favorite Cocktail of 2013. Liquid Kitchen created this Sling for the Fairmont Makati (Philippines) and it continues to be blog and buzz worthy!

Quench your Thirst

…with summer episodes of my Kathy Casey’s Liquid Kitchen! How about a Strawberry Basil Blush made with gin, Lillet Rose, basil and juice strawberries?

www.LiquidKitchen.com

And don’t forget to check out my brand new Liquid Kitchen website for more summer drink ideas.

Chef’s Feed

Make sure to download the Chef’s Feed app – a great resource for top rated chef recommended restaurants and foods! Check out some of my hot spots like the Bruce Lee Roll from Shiku Sushi and the “Oil Soup” from Volterra Restaurant. And for laughs, check out their YouTube playlist Chefs Read Bad Reviews – LOVE IT!!

Women Stars of Food & Wine

Pacific Northwest’s best female chefs, tastemakers, winemakers, and sommeliers came together for tasty a fundraiser for the Women’s Funding Alliance! This event was held at the amazing Columbia Tower Club, where my team and I shook up the signature cocktail for the afternoon.

Check out this great write-up of the event on Wanderlust and Lipstick!

Gilda’s Club: It’s Always Something

I am so honored to be a judge this year for this teen writing contest – an annual event sponsored by Gilda’s Club – Seattle and open to any Washington teens in grades 9 through 12, who has been touched by cancer. Keep your eye on their website for the winning essay. I can’t express how it touched my heart to read these stories….Truly honored.


So make sure to Save the Date: Tuesday, May 20 and celebrate cancer survivorship with the 17th Annual Surviving with Style Fashion Show & Luncheon event! All models are cancer survivors with extraordinary stories and will be fitted with clothing provided by local boutiques. Organized by Gilda’s Club Seattle, make sure to get your tickets soon!

And to toast in spring here is one of my new favorite cocktails – perfect for a brunch celebration (think Mother’s Day) using one of my favorite new cocktail methods – Flash Blending!
Strawberry Silver Gin Fizz
This frothy drink is delicious to serve for brunch. The flash blending of the drink with egg whites makes it extra frothy, and quick and easy to serve to a crowd. You can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.

Photo by Kathy Casey Liquid Kitchen®.

Makes 4 – 6 servings

3/4 cup sliced strawberries

1/2 cup + 2 Tbsp. powdered sugar

1 cup gin (or substitute vodka)

6 Tbsp. (3 oz) freshly squeezed Sunkist® lemon juice

2 organic egg whites (or 2 ounces oz pasteurized egg whites)

1 cup ice

———————————

1/4 cup soda water, chilled

Garnish: fresh strawberries and lemon peel twists

In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.

Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.

Recipe by Kathy Casey Liquid Kitchen®.

Copyright © 2014 Kathy Casey, Inc., All rights reserved.

Posted by Kathy Casey on May 14th, 2014  |  Comments Off on Dishing with Kathy Casey: The Newsletter |  Posted in Books to Cook, Cocktails, events, Foodie News, Fruit, Lifestyle, Newsletter, Recent Posts, Recipes, Small Screen Network, Tasty Travels

Cinco de Mayo – Celebrate with Inspired Margaritas and Beer Cocktails

Cinco de Mayo is just around the corner and margaritas are most likely on the menu. If you’re looking for some fun new ideas check out my Liquid Kitchen video on how to make a Black and Blue Cadillac Margarita with Grand Marnier foam.


My Black and Blue Cadillac Margarita!

Beer cocktails are defiantly all the rage these days and especially d’lish when made with our amazing local craft beers. If you’re hosting a fiesta, a beer based punch is a great option to make bartending a breeze! Try my recipe for Hoppy Melon Rita PunchFremont Summer Solstice Ale, fresh citrus, diced watermelon, and tequila – Yum!

And if you’re looking for an alternative to the classic margarita, how about a chelada! Originating over 75 years ago, this classic is now a drink staple. Made with Mexican beer, the juice of one lime, and served over ice in a salt rimmed glass. Refreshing!

Michelada is another variation with added spices, sauces, and peppers. Some people also make it with a splash of tomato juice, too.

Happy Cinco de Mayo! –Kathy

Hoppy Melon sm
Photo by Kathy Casey Liquid Kitchen®

Hoppy Melon Rita Punch
Makes 16 – 20 servings

zest of 2 limes (zest before squeezing for juice)
1 cup sugar
1 bottle (750 ml) silver tequila
1 cup fresh lime juice
1 cup Ruby Grapefruit Juice Cocktail
1 cup fresh orange juice
2 cups diced fresh watermelon
2 (12 ounce) bottles Fremont Summer Solstice Ale
Garnish: fresh watermelon wedges

In a large punch bowl (or large container such as a stock pot or pitcher) combine the lime zest, sugar, tequila, juices, and watermelon. Stir to combine well. (At this point you can refrigerate the punch for service up to 3 days in advance). Present in a large punch bowl. Add ale right before serving. Serve over ice in punch cups, or fun margarita glasses.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on May 1st, 2014  |  Comments Off on Cinco de Mayo – Celebrate with Inspired Margaritas and Beer Cocktails |  Posted in Cocktails, Fruit, KOMO Radio, My Seattle, Recent Posts, Recipes, Small Screen Network, videos

Women Stars of Food & Wine

Make sure to mark your calendars and buy your tickets for this hot event on Sunday, February 9th from 2:00pm – 5:00pm in Seattle’s Columbia Tower Club – featuring the Northwest’s best tastemakers: chefs, winemakers, and sommeliers! Proceeds of this event will go on to support the Women’s Funding Alliance.

I’m looking forward to shaking up the signature cocktail for the event…my libacious Rosemary Mandarin Sparkle! Hope to see you there! -Kathy

Rosemary Mandarin Sparkle
Fresh rosemary adds an herbal note to this festive cocktail. You can also make a cocktail pre-mix with the vodka, lemon and Honey Syrup then just shake 3 oz with the rosemary and mandarin, strain and top with champagne bubbles. For a demo on how to make this drink and more imbibing recipes and ideas, check out this episode of Kathy Casey’s Liquid Kitchen!

Makes 1 drink

1 sprig fresh rosemary
1/2 – 1/4 mandarin or clementine depending upon size
1 1/2 oz Crater Lake Vodka
1/2 oz fresh lemon juice
1/2 oz Honey Syrup*
————————————
1 oz Michelle Brut Champagne
Garnish: small sprig of rosemary

Bend rosemary sprig and drop into mixer glass. Squeeze and drop in Mandarin.
Measure in the vodka, lemon and honey syrup. Fill with ice, then cap and shake vigorously. Strain into a chilled martini glass. Add a splash of champagne. Garnish with rosemary.

*To make Honey Syrup: combine 3/4 cup local honey with 1/2 cup hot water. Stir to dissolve. Store refrigerated.

Sparkling Cocktail Pre-Mix
Makes 20 ounces or about 6 – 7 cocktails

1 1/2 cups vodka
1/2 cup lemon juice
1/2 cup Honey Syrup*

Combine and store refrigerated until needed.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on February 7th, 2014  |  Comments Off on Women Stars of Food & Wine |  Posted in Cocktails, events, Foodie News, Lifestyle, Small Screen Network, videos
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