This week on Kathy Casey’s Liquid Kitchen, I make a Maple Bourbon Old Fashioned! Using the basic Old Fashioned cocktail recipe as a template, it’s very fun and easy to play around with new cocktail ideas. My Maple Bourbon Old Fashioned uses REAL maple syrup pairing wonderfully well with a robust bourbon, in addition to the different kinds of bitters used for this cocktail.
Ahh, whiskey – its cozy warmth is the perfect thing to sip on during the cooler months of fall and winter. It’s also the perfect base to build all sorts of cocktails especially that Golden Aged classic, the Old Fashioned!
Did you know that the Old Fashioned is the closest relative to the first original cocktail? The first cocktail consisted mainly of spirit, bitters and sweetener (and water in the form of ice) and there are a great many variations you can riff on.
The latest season of my cocktail show Kathy Casey’s Liquid Kitchen is full of Old Fashioned variations to try.
My Evander Old Fashioned uses two of my favorite spirits – rye whiskey and gin! Stirred with Cointreau, housemade Spiced Angostura syrup and a dash of peach bitters, this spin on the classic turns it on its head.
For a real flavor of fall my Maple Bourbon Old Fashioned combines the sweetness of real maple syrup with bourbon as well as a dash of both Orange and Creole bitters for an overall smooth, sipping experience.
So grab that bottle of whiskey, pull out your mixing glass and stir yourself an Old Fashioned cocktail today! –Kathy
Evander Old Fashioned
The Spiced Angostura Syrup is also delicious stirred or shaken into other classic cocktails such as a Collins, or a Manhattan. For a demo on how to make this drink and how to make the Spiced Angostura Syrup, check out www.LiquidKitchen.tv.
Measure the gin, rye, Cointreau, syrup, and peach bitters into a mixing glass. Fill glass three-quarters with ice. Stir with a barspoon. Strain into an old fashioned glass filled with fresh ice or a Glace Luxury Ice Sphere. Spritz lemon disk over drink then tuck in the drink.
Spiced Angostura Syrup
Makes 1 cup
1/2 cup water
3/4 cup honey
5 cloves, crushed
1 –inch piece of cinnamon stick, crushed
1/8 tsp. ground nutmeg
1 Tbsp. Angoursta Bitters
Bring water, honey, spices and bitters to a boil in a small pan. Immediately remove from the heat and let spices infuse for 1 hour. Strain syrup through a fine mesh strainer. Then stir in the lemon juice. Store refrigerated for up to 2 weeks.
Recipe by Kathy Casey Liquid Kitchen™
Maple Bourbon Old Fashioned
Real maple syrup is so tasty in this cocktail – it adds not only a touch of sweetness but also a depth of flavor. Be sure to use a high quality maple syrup and keep your maple syrup refrigerated when not using. For a demo on how to make this drink, check out www.LiquidKitchen.tv.
Makes 1 cocktail
2 ounces bourbon
1/2 ounces REAL maple syrup (store in a squirt bottle or small decorative bottle with a fine pouring tip)
1 dash Bitter Truth Orange Bitters
1 dash Bitter Truth Creole Bitters
Garnish: orange disk
Measure bourbon, maple syrup and bitters into a mixing glass. Fill 3/4 with ice and stir swiftly for 20 seconds. Strain over fresh ice into an Old Fashioned glass. Squeeze orange disk over top of drink and drop in.
This week on Kathy Casey’s Liquid Kitchen, I stir up a Martini with Orange Bitters paired with Bitter Orange Fennel-Roasted Walnuts! This classic gin martini gets the much welcome addition of orange bitters. And every d’lish cocktail deserves an equally tasty nibble. Serve this cocktail alongside these spiced walnuts for some easy holiday entertaining!
This week on Kathy Casey’s Liquid Kitchen, I make my Solera Sherry Punch! With the winter holidays fast approaching, make your guests this easy to pre-batch, crowd-pleasing cocktail. My punch cocktail highlights the sherry’s earthy elements while the bitters, fresh citrus juices and rum complement the sherry’s rich, intense warming character. I love to top this drink off with edible 24k gold flakes to give it some bling-bling!
The Pacific Northwest has been noted as having the most- wineries, breweries, and now craft spirit distilleries in the country. In honor of that special recognition, let’s take a look at some of the craft and artisanal spirit up-and-comers.
First up is BroVo Spirits – a women-owned business that’s all about “lady-made liquors”. Committed to using cool ingredients grown on small farms across the state, their unique spirits include flavors like Lavender to the more unexpected Rose Geranium and Douglas Fir. Now that is true NW flavor!
Washingtononians will all agree that we have a thing for our potatoes. And out in Snohomish, Skip Rock Distillers are using only the best Skagit Valley Yukon Gold potatoes for their rich, flavorful Skip Rock Potato Vodka. Tasty!
Heading on down to Kent, Sidetrack Distillery is creating some of the most decadent, berry liqueurs that I have ever tasted. They started out as a berry farm so it was only natural that they would make luscious liqueurs. Rich and juicy-sweet, Sidetrack’s portfolio of berry-licious liqueurs are dreamy to sip – add to a glass of bubbly or drizzle over ice cream!
There are just so many wonderful Northwest spirits to taste! If you love absinthe, then head over to Woodinville’s Pacific Distillery, creators of Pacifique Absinthe as well as Voyager Gin. Several Seattle distilleries are also making some wonderful products, just check out Sound Distillery (makers of Ebb+Flow Vodka), Batch 206 Distillery (creators of Batch 206 Vodka and Counter Gin), Glass Distillery (distillers of Glass Vodka). If you make it down to Portland, make sure you stop by House Spirits Distillery to try their Aviation Gin (one of my faves!), Krogstad Aquavit and more. What are some of your favorite new Northwest craft spirits?
Cheers to these new Northwest distillers and here’s to shaking up some great NW cocktails! –Kathy
1 fresh sage leaf
1 oz. Sidetrack Blackberry Liqueur
1 oz. Remy Martin Cognac
1/2 oz. Cointreau
1/4 oz. fresh lemon juice
1/4 oz. simple syrup
Garnish: 1 small sage leaf
Tear sage leaf and drop into a cocktail shaker. Measure in remaining ingredients and fill with ice. Cap and shake. Strain cocktail into a martini or coupe glass and garnish with a sage leaf.
Recipe by Kathy Casey Liquid Kitchen™
Toasted Thyme Last Word Cocktail
For a warm, rich flavor, I like to flame fresh thyme with Green Chartreuse in the mixing glass before building the cocktail. For a demo on how to make this cocktail and how to toast the thyme, check out this episode of Kathy Casey’s Liquid Kitchen.
Makes 1 cocktail
1 – 2 sprigs fresh thyme
Green Chartreuse in a spritzer
3/4 oz Green Chartreuse
3/4 oz Aviation Gin
3/4 oz Luxardo
3/4 oz fresh lime juice
Garnish: Amarena cherry on pick and/or fresh thyme sprig
Place 1 or 2 sprigs thyme into a tempered mixing/pint glass. Holding a lighter near (but not over) the glass, spritz the thyme with Green Chartreuse to ignite. (Be very careful doing this!) Once the thyme is lightly toasted, add a few ice cubes to put the flame out.
Measure 3/4 ounce Chartreuse, gin, Luxardo and lime juice into a mixing glass, then fill with ice. Cap and shake. Strain cocktail into a martini or coupe glass and garnish with an amarena cherry and/or fresh thyme.