Small Screen Network

Creative Cocktail: ROOT Bourbon Old Fashioned with Carbonated Cherries

This week on Kathy Casey’s Liquid Kitchen, I get creative with a ROOT Bourbon Old Fashioned with Carbonated Cherries! The classic Old Fashioned cocktail is a great cocktail template to get creative with. For my imaginative libation, ROOT Liqueur (an organic liqueur made with birch bark, sarsaparilla and other wild roots), Hudson Bourbon Whiskey, homemade Vanilla Bean Syrup and a dash of Bitter Truth Aromatic Bitters all make for a tasty libation. Continuing in the creativity, I carbonate some maraschino cherries to add fun fizz to the garnish!

Santé! – Kathy

Posted by Kathy Casey on October 9th, 2012  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Small Screen Network, videos

Cheers to a Green Goddess cocktail!

This week on Kathy Casey’s Liquid Kitchen, I shake up a Green Goddess cocktail with special guest and LUPEC – Seattle member Lynne Becker! In honor of LUPEC (Ladies for the Preservation of Endangered Cocktails), Lynne and I combine frothy egg whites with Green Chartreuse and silver rum with fresh pineapple and lime juices as well as a dash of Bitter Truth Celery Bitters!

Cheers! -Kathy

Posted by Kathy Casey on October 2nd, 2012  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Small Screen Network, videos

Getting Crafty with Seattle’s New Craft Distilleries

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

Blackberry Sage Sidecar
To learn about other unique Pacific Northwest distilled spirits and more cocktail inspiration, don’t forget to pick up a copy of Sip Northwest Magazine and check out my cocktail show Kathy Casey’s Liquid Kitchen!

Makes 1 cocktail

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.

Recipe by Kathy Casey Liquid Kitchen

Posted by Kathy Casey on September 28th, 2012  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Recent Posts, Small Screen Network

Dishing with Kathy Casey: The Newsletter

Farewell Summer; Hello Fall!

Things have been busy, busy here at the Food Studios & Liquid Kitchen! It’s been non-stop action with things like huge recipe development (pizzas and cupcakes and burgers – oh my!). And when I wasn’t up to the gills in pizza toppings and dough, I was traveling from Miami to New Orleans to Newport Beach!

Kissy Face Logo

Tasty Travels

Happy 10th Anniversary Tales of the Cocktail!
Can you believe that it’s been 10 years since the first Tales? Neither can I! Towards the last week of July, cocktail professionals and enthusiasts of all levels flocked towards New Orleans for the booziest week ever. Full of libatious parties, informative seminars and lots of tastings, it is the place to be in late July!

Ladies NightRemy Cointreau USA’s Karlyn Monroe, myself and Speed Rack co-founder Lynnette Marrero out on the town in between industry parties doing some tequila shooters!

After days filled with seminars and tastings, it was time for party central! First off, I headed to the fun-filled first-ever Macallan Ice Ball Plunge! Bartenders from the world over came for this fundraiser to support the Museum of the American Cocktail. Party attendees got to watch industry leaders take a bone chilling plunge into an icy pool, inspired by the Macallan Ice Ball. Don’t worry…everyone got to warm up and stay toasty afterwards with a fun drink to sip on!

Macallan
Looks chilly!

(Photo courtesy of Drink of the Week)

Then it was off to the Employees Only (an international renowned cocktail bar in New York) party in New Orleans where
they took over New Orleans’ One Eyed Jacks. The gang behind Employees Only made it a night to remember, especially with in-party fun like an EO Tattoo Bar – industry professionals who received an EO tattoo were guaranteed a first drink for free
for life when visiting the New York Bar! Yowza!

EO
The Employees Only gang holdin’ it down!

Then there were special tastings like “Brunch with an Italian Twist.” Lead by fellow mixologist Francesco Lafranconi, this
particular brunch featured amazing Italian liqueurs, amaros, and aperitifs to try, in-between delectable bites. Two of the most memorable tastes were of Zabov Liqueur (an egg yolk liqueur) similar in style/texture to a zabaione and Toschi’s Fragoli Wild Strawberry Liqueur, which I am totally in love with now.

Mixologists
(Photo from The Tasting Panel magazine)

Liquor
One of the seminar tastings that I attended on liquors…that was a lot to sip!

In between the wild parties and tastings, I got to sneak away for a special lunch at Hotel Monteleone’s Criollo Restaurant & Lounge – which by the way, the hotel has totally redone their bar and restaurant and it is fantastic! Open for breakfast and lunch, they just recently added a dinner menu! Led by Chef de Cuisine Joseph Maynard and Executive Chef Randolph Buck, Criollo’s (Spanish for “Creole”) dishes are infused with traditional Creole flavors and spices.

Criollo
A Softshell Crab BLT…one of the many tasty dishes served at Criollo!

Tales is also about celebrating the rich and vibrant cocktail culture worldwide and awarding those who should be best recognized for their excellence. During the Spirited Awards, I was more than happy to cheer for all the winners whom I am all big fans of: Liquor.com for Best Cocktail Writing – Non-Book, David Wondrich for Best Cocktail Writing – Author, Jim Meehan for his The PDT Cocktail Book for Best New Cocktail/Bartending Book, and so many more. And congrats to the always fabulous Gaz Regan for receiving the Helen Davis Lifetime Achievement Award. It was definitely a great Tales and I am looking forward to next year’s!

The Ultimate Flavor Experience in Newport Beach
Every year at the Flavor Experience, culinary experts, corporate taste makers and restaurant owners come together to discuss and taste the emerging flavor trends and ideas in the culinary world. Hosted in Newport Beach, California, associates Heather Jones, Danny Ronen and I presented during opening night the Monin BYOC (Build Your Own Cocktail) bar where we featured my Honey Lemon Collins and my Agave Lime Margarita! BYOC attendees could add in any sorts of flavors like Citrus Blood Orange, Bella (red and yellow bell peppers, Ginger Syrup, and a Habanero Lime Syrup), and so on!

Flavor 1
The Monin Build-Your-Own-Cocktail Bar at Flavor!

The second night we shook up drinks at our Flowers & Herbs Bar – featuring Garden Inspired Cocktails! From cocktails like my Rose Tequila Sage, Picking Flowers Champagne Cocktail, Zen Blossom and Strawberry Lavender Shag, tasters had a garden variety of drinks to sample.

Flavor 2

Flavor 3
Gardening for my bar display!

Flavor 4
The Liquid Kitchen team keeping things HOT in Newport Beach!

(Our silly chili pepper photo!)

Then I headed home…
…to judge the 3rd Annual Foster Farms Fresh Chicken Cooking Competition – Washington Regional Finals held at my Food Studios. Out of thousands of Washington entrée recipes, contest organizers narrowed it down to the 5 lucky contestants to battle it out at my Food Studios. It was a tight competition – all the dishes were super tasty – but only two could be picked to move on to the next round. So congratulations to Washington’s own Sandra Gray and Rebecca Cameron! They move on to the grand finale held in Napa Valley for the grand prize of $10,000 and a year’s worth of fresh Foster Farms’ chicken! Good luck, we’ll be rooting for you both! Make sure to visit Foster Farms’ website for the final winning recipe. Check out blogger Traca Savadogo’s fantastic recap of the event of the Washington finals.

Judges
Guest Judges Jamie Peha, myself and Cynthia Nims… and a lil’ Foster Farm’s Chicken!

Serious Sippin’ with the Liquid KitchenTM

Season 3 of Kathy Casey’s Liquid Kitchen is airing weekly. This season started off with great summer cocktail videos and recipes like my Bloody Good Balsamic Mary (perfect for using that garden produce) and Housemade Bitter Lemon with Gin as well as cocktails for a crowd like Metaxa Sangria. Upcoming episodes like Maple Bourbon Old Fashioned (bourbon, REAL maple syrup, and bitters) and Fair Isle (scotch, Cocchi aperitif, fresh grapefruit juice and bitters) will be great to toast the fall weather. And if you’re an oyster lover then stay tuned for my video on Citrus Splashed Taylor Shellfish Oysters on the Half Shell served alongside an aquavit-based Citrus Scandi cocktail. New episodes air every Tuesday on Small Screen Network or catch them on YouTube.

Bloody Good Balsamic Mary
Get creative with your garnishes for brunch in a glass.

Makes 1 drink

1 1/2 – 2 ounces Bloody Good Vodka (recipe follows) or your favorite vodka

4 ounces Balsamic Mary Mix (recipe follows)
Garnish ideas: assorted olives, sliced salumi, cheese, fun pickled veggies, rosemary sprigs

Fill a large Old Fashioned or tall glass with ice. Measure in the infused vodka and Mary mix. Stir. Garnish with an assortment of tasty garnishes on a pick.

Bloody Good Vodka
Makes 1 1/2 cups, enough for about 8 drinks

1 1/2 cups vodka
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 small sprig fresh basil
1 small sprig fresh thyme
5 peppercorns crushed
1 small dried red chili (if you like it hot)
2 cloves garlic

Combine all ingredients in a 4-cup glass jar. Cover and let infuse at room temperature for 24 – 36 hours. Strain the vodka, pressing out as much liquid as possible, and discard the solids. Store in a bottle, tightly capped, for up to 6 months.

Balsamic Mary Mix
Makes about 4 cups, enough for about 8 drinks

1 vine ripe tomato
1/2 ea red bell pepper, halved and seeded
1/4 ea English cucumber
1 cloves garlic
3 cups tomato juice
1/4 cup balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. prepared horseradish (or use fresh grated done on a micro plainer)
1/4 tsp. freshly ground or coarse black pepper
1 Tbsp. kosher salt
1/2 tsp. celery seed

Combine all ingredients in a Vita Mix Bar Boss Advance blender cup. Blend on setting #3. Mixture should be almost smooth – but a few particulates are remaining for texture. Refrigerate for up to 1 week.

Recipe by Kathy Casey Liquid KitchenTM

Tasty & Libatious Reads

Sip Northwest
If you live in the Pacific Northwest, make sure you pick up the latest issue of Sip Northwest Magazine! The fall Harvest Issue covers posh tailgating, farmer’s markets, d’lish pumpkin ales and more. Make sure to check out my column Shake Swizzle & Stir where I share a quick recap of who represented the Northwest at this year’s Tales of the Cocktail, as well as share some of my tasty cocktail recipes. How about a P-Town Martini (Imbue Bittersweet Vermouth and Aviation Gin) to whet your whistle?

Sip NW Logo

UrbanSpoon
UrbanSpoon
recently launched their Urban Guides, a fun new way of finding all the hotspots in town. When they approached me for my fave eateries and bars, I was more than happy to share! I cover some of my d’lish destinations in Seattle, Portland, Los Angeles, New Orleans, and Washington, D.C. Make sure to check it out!

Iconic Spirits: An Intoxicating History
Ever wondered why absinthe was banned in several countries? Or how gin almost ruined the British empire? Author, wine and spirits guru, and NPR radio host Mark Spivak answers those questions and more in his new book Iconic Spirits: An Intoxicating History. Writing about the elusive history of the cocktail culture, he guides readers in a fun adventure covering twelve iconic
spirits. To top it all off, he shares lots of d’lish cocktail recipes, including my Rye’Invention and Rosemary Mandarin Sparkle! You can pre-order now so make sure you save yourself a copy!

Iconic

Food & Wine Cocktails 2012
For all you cocktail enthusiasts, make sure you pick up the annual Food & Wine Cocktails 2012! This book covers all the classic cocktails, including inspired sips. I contributed this year with my take on the classic French 75! Make sure you pick up a copy today.

New Restaurant Hot Spot and New Cocktails!

Good friends Michelle Quisenberry and Chef Don Curtiss have opened their 2nd location of the popular Ballard’s Volterra Restaurant, featuring Tuscan-inspired cuisine in Kirkland, Washington! I was more than honored to be part of the Ribbon Cutting Ceremony.

Volterra
(Photo courtesy of the Seattle PI blog)

Volterra Kirkland is open nightly for dinner service from 5:00 – 11:00pm and beginning in October 1st, will be available for lunch service and happy hour as well as their famous Sunday Brunches! Don’t forget to check out Kirkland’s new cocktail menu, featuring Italian-inspired sipping like my Asti Cucumber Collins (vodka, fresh lemon juice, simple, Cocchi Americano and soda bubbles, topped with cucumber foam)!

Volterra Logo

Where’s Kathy?

Sip for SIFF
Earlier this month my team and I were thrilled to make the signature cocktail for the annual Sip for SIFF event, supporting Seattle International Film Festival. Attendees sipped on my Liquid Kitchen Ultimate Champagne Cocktail with Honey Lemon Cointreau Foam.! This year the event raised over $90,000! Way to go!

KCLK team
Jason, Heather, Me and Erwin at Sip for SIFF

Come see me at – Battle of the Chefs
Thursday, October 11th from 6:00 – 9:00pm @ Bradlee Distributors

Luxe Interiors + Design & Bradlee Distributors in Seattle is hosting the second annual Battle of the Chefs event. This “Iron Chef” style competition will pit six teams against each other in a one-hour cook-off! I’ve been asked to be a celebrity judge and am looking forward to tasting all the dishes. Make sure you buy your tickets for this fun event!

Battle

I’m a model at – Ruby Room’s Annual Fashion Show
Saturday, October 13th at 5:30pm @ Seattle Center Fisher Pavillion

The Ruby Room is a wonderful nonprofit organization that helps provide formal gowns to high school girls who are unable to purchase their own dance attire. Their Annual Fashion Show & Auction is an exciting evening where local designers create and show-off some fun designs. There’ll be a DJ to spin fun music, tasty food and more. Yours truly will be modeling Not Your Mama’s Aprons down the runway! Make sure you get your tickets soon!

I hope that you’ve enjoyed reading our summer adventures and here’s wishing you a delicious Fall! – Cheers, Kathy


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Drinkable Dessert: Liquid Indulgence

This week on Kathy Casey’s Liquid Kitchen, treat yourself to my Liquid Indulgence! Perfect as an after dinner sweet, The Quiet One from Vitamix expertly blends ice, vanilla ice cream, brewed espresso and caramel. Add a float of mezcal and a pinch fleur de sel for a fun way to end your meal.

 

 

 Salud! -Kathy

Posted by Kathy Casey on September 26th, 2012  |  Add Comment |  Posted in Cocktails, Recipes, Small Screen Network

Creative Classics: Evander Old Fashioned

This week on Kathy Casey’s Liquid Kitchen, I make an Evander Old Fashioned! My creative take on this Golden Age classic uses two of my favorite spirits: gin and rye whiskey! Along with a housemade Spiced Angostura Syrup, Cointreau and a dash of peach bitters, this cocktail is perfect to sip on during the coming fall season.

Sláinte! -Kathy

Posted by Kathy Casey on September 18th, 2012  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Recipes, Small Screen Network, videos

Garden to Brunch: Bloody Good Balsamic Mary

This week on Kathy Casey’s Liquid Kitchen, I make my Bloody Good Balsamic Mary! Have a summer’s bounty of garden goodies? Use them in my creative Bloody Mary recipe. Housemade Bloody Good-infused Vodka along with a tasty Balsamic Mary mix (made with my Vitamix Bar Boss Advance blender) makes for the perfect Sunday brunch drink. Don’t forget to get creative with the garnishes!

To life! -Kathy

Posted by Kathy Casey on September 13th, 2012  |  Add Comment |  Posted in Cocktails, Lifestyle, Recipes, Small Screen Network, videos

Summer Sippin’: Gin with House-Made Bitter Lemon and Soda

This week on Kathy Casey’s Liquid Kitchen, I make a Gin with House-made Bitter Lemon and Soda! Home-made syrups give an added to touch when shaking/stirring up cocktails, both in the overall quality and flavor of the drink. And it’s super easy to make my House-Made Bitter Lemon when using the Vitamix Bar Boss Advance: cut up whole lemons (peel and all!) and pulse with sugar and water until smooth. Add this syrup with some gin and Perrier Natural Sparkling Water and you’re ready for some laid-back summer sippin’!

To good health! -Kathy

Posted by Kathy Casey on September 4th, 2012  |  Add Comment |  Posted in Amazon, Cocktails, Recent Posts, Recipes, Small Screen Network, videos
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