Cocktails

Staying Toasty with a Hot Toddy!

Winter warmers are the best. They can be the remedy for those aches and pains that come along with the dreaded winter cold or flu OR they can warm your bones after a long day out on the slopes.

One of my favorites is the Hot Toddy. For decades people have used the hot toddy as a natural remedy for easing that tickle in the throat. Think of it like chicken soup, but with a bit more kick!

The reason it works is that the whiskey eases our congestion and helps you fall asleep.

Now let’s make one:

  • -Combine your favorite whiskey (about 1 1/2 ounces) with spiced herbal tea OR just hot water.
    -Drizzle in local honey.
    -Add squeeze of fresh lemon.
    -Don’t forget the cinnamon stick for stirring!

By the time you finish the drink, hopefully that cough will have calmed down a bit. And you’re feeling a bit sleepy so you can get some much needed rest.

Toddy

Check out these 6 inspired recipes on Wine Enthusiast

Be sure not to over-indulge as more than one may actually have the reverse effect on your symptoms. So stick to one and you should be good to go.

Cheers! –Kathy

 

Posted by Kathy on February 14th, 2019  |  Comments Off on Staying Toasty with a Hot Toddy! |  Posted in Cocktails, Dishing with Kathy Casey Blog, KOMO Radio, Lifestyle, Recent Posts

Holiday Cocktails for a Crowd

Planning a festive party and need some drink ideas? Don’t worry! I’m here to help, so you’ll have lots of time to be merry with your guests,

Pick 1-2 signature cocktail recipes and pre-batch them. Then supplement your signature drink(s) with red wine and champagne, or beers. And of course, have something festive for the designated drivers as well.

For example, try my Festive Sparkling Rum Punch – made with rum, brandy, fresh juices, and homemade spiced syrup. You can make this up to a week in advance and refrigerate. Then, whip out that punch bowl from the closet and serve over a fun ice ring, then finish it off with champagne. Yum!

For the non-imbiber my Rosemary POM Holiday Sparkle is a cheery combination of fresh rosemary, tangerines, pomegranate juice and sparkling apple cider!

So don’t fret this holiday season – just make sure to plan ahead! –Kathy

Festive Sparkling Rum Punch
This punch is great to make ahead and then just add bubbles right before serving. Make a festive ice-ring to chill the punch, or serve over large ice balls – there are lots of molds available on line.

Makes about 16 – 20 servings

Spiced Syrup
2 cups water
2 cups sugar
12 each whole cloves
1/4 tsp. ground nutmeg
1/2 tsp. ground allspice
2 cinnamon sticks, broken up

Punch
3 cups gold rum
1 cup brandy or cognac
1 cup guava or passion fruit nectar
1 cup pomegranate juice
1 cup fresh orange juice
1 cup fresh lemon juice
1 1/2 tsp. Peychaud’s or Angostura bitters

——————————————————–

1 bottle brut sparkling wine or champagne, chilled

To make the syrup: combine syrup ingredients in a medium sauce pan over medium-high heat. Bring to a boil, then reduce heat and simmer slowly for about 3 minutes. Remove pan from heat and let cool to room temperature before proceeding with recipe. Or you can prepare the syrup up to a week in advance and store refrigerated.

To make the punch: in a large punch bowl (or large container such as a stock pot or pitcher) combine the Spiced Syrup, rum, brandy, juices and bitters. Stir to combine. (At this point you can refrigerate the punch for up to 3 days in advance)

Present in a large punch bowl. Add sparkling wine/champagne right before serving. Serve punch in an old fashioned glass over ice or large ice balls.

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

Rosemary Pom Holiday Sparkle
Fresh rosemary’s herbal essence complements the tangy flavor of the clementine and the sweetness of the sparkling cider. When making this in the Middle East, I substituted sparkling date cider instead of the apple cider! It was fantastic!

Makes 1 drink

1 sprig fresh rosemary
1/4 or 1/2 of a clementine or mandarin, depending on size
1 1/2 oz pomegranate juice
3 oz sparkling apple cider
Garnish: fresh rosemary sprig

Bend 1 rosemary sprig and drop into a cocktail shaker. Squeeze in the clementine then drop in. Measure in the pomegranate juice. Fill the shaker with ice. Cap and shake vigorously. Pour into a tall glass. Top with the cider and stir. Garnish with a rosemary sprig. (Or, you can shake the drink in the cocktail shaker, then add the sparkling cider and strain the drink into a tall champagne flute for a more elegant look.)

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

Posted by Kathy on December 27th, 2018  |  Comments Off on Holiday Cocktails for a Crowd |  Posted in Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes

Candy Cane Cheer

I just love this time of year – everything is sparkly, lights are twinkling in the trees, and of course, d’lish candy canes everywhere! There are candy canes found hanging on trees and peeking out of stockings. They are also an ingredient in many of my favorite holiday goodies!

Peppermint and chocolate – oh yea! I love to sprinkle crushed candy canes on chocolate chip cookies or brownies before baking.

Or what about a Spiked Candy Cane Coffee! Baileys, Jäger, a hint of peppermint, and hot coffee topped with peppermint whipped cream and of course crushed candy canes. Recipe is below, but if you’re flying out of Sea-Tac Airport this month you can also sip one at Rel’Lish Burger Lounge on Concourse B.


Who’s ready for a sip of Spiked Candy Cane Coffee?

And have you ever had candy can infused vodka? Just combine 1 1/2 cup of vodka plus 8 – 10 starlight peppermints or 6 mini candy canes in a jar with a tight fitting lid. Shake a couple of times a day until dissolved. Voilla – Santa’s little helper! Enjoy it in your cocoa or frozen as a shot.

Here’s to some holiday cheers with candy cane! -Kathy

Spiked Candy Cane Coffee
Makes 1 cocktail

3/4 oz Baileys Irish Cream
3/4 oz Jägermeister
1/4 oz peppermint syrup
8 oz HOT coffee
Garnish: Peppermint Whipped Cream (recipe follows), crushed candy cane pieces

In a coffee mug, measure in the Baileys, Jägermeister, peppermint syrup, and hot coffee. Stir to combine. Garnish with a swirl of Peppermint Whipped Cream and a sprinkling of crushed candy cane pieces.

Peppermint Whipped Cream
1 cup heavy whipping cream
1/4 cup peppermint syrup

Measure ingredients into an iSi whipper canister and charge with 1 (N2O) whipped cream charger OR mix together in a bowl until the cream reaches soft peaks.

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

Posted by Kathy on December 20th, 2018  |  Comments Off on Candy Cane Cheer |  Posted in Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes, Tasty Travels

Cider Craze

It was not long ago that ciders were far and few between, but now, ciders are popping up everywhere across the country. From dry tiny bubble-style (like a fine French Champagne) to bold and sassy, spiced (chai cider – yes please) and fruit-forward (think pear and raspberry). There’s something for everyone’s tastes.

Here in the northwest, we love our ciders! From restaurant menus to pubs to the shelves lined at your favorite grocer, ciders are everywhere!


A Rhuby Rum Cider Cocktail featuring dark rum,
grapefruit and pomegranate juices, and chai cider!
Photo by Kathy Casey Liquid Kitchen®

And with Thanksgiving coming, why not consider serving a hard cider with your holiday bird. Think a dryer style apple cider; it’s a great alternative to white wine.

Hosting a party? Mix up a batch of my Pear & Blackberry Sangria – sure to be a crowd favorite! Or how about putting together a cider tasting! Ask your guests to each bring a different cider. Put a brown bag over each one and tie at the top. Then give each guest 3 ribbons to hang around the top of their favorites, taste, unveil, and crown the cider winners. How fun is that!

So cheers to sipping some ciders! –Kathy

Pear & Blackberry Sangria
Blackberries can be switched out for raspberries or strawberries depending upon what’s peak of season at your local market.

Makes about 4-6 servings

1/4 cup water
2 Tbsp. fresh lemon juice
1/2 cup blackberries
—————————
1 1/2 – 2 tablespoons blackberry honey
2 Tbsp. fresh orange juice
2 Tbsp. brandy or cognac
—————————
1 (22 oz) bottles Crispin Natural Hard Pear Cider Lion Belge
Garnish: fresh blackberries and sliced pear

In a blender cup combine the water, lemon juice and blackberries. Process until smooth. Then strain through a fine mesh strainer and discard solids. Add the honey, orange juice and brandy and stir until honey is dissolved. Refrigerate for up to 2 days.

When ready to serve combine the blackberry mixture with the chilled cider in a large container. Add the berries and pear. Serve over ice

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

Posted by Kathy on November 8th, 2018  |  Comments Off on Cider Craze |  Posted in Cocktails, Fruit, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts, Recipes

Aquavit Week

#AquavitWeek is upon us and for those of you that have never tried this delicious Scandinavian spirit – it’s time! I suggest for your first bottle to get Linie, a Norwegian-style aquavit, which means it’s made from a neutral potato base spirit and barrel aged, giving it a slightly nutty back note. Linie is distilled with caraway (the classic flavor note – just like juniper is to gin), star anise, and other botanicals. It’s aged for a year in sherry barrels in Norway, then takes a four month journey at sea from Oslo to Australia and back.

Being a Scandi myself I have enjoyed aquavit for many years, as a slow sipper– but also these days I love its unique flavor notes shaken or stirred into a cocktail like the Katerina – perfect for a brisk fall evening. – Kathy

The seventh annual Aquavit Week returns for a celebration of the signature spirit of the Nordics from November 4th to 10th. To learn more and to find out where to sip on an inspired Aquavit cocktail go to www.AquavitWeek.com.

Katarina Cocktail
Toast to Aquavit Week with a Katerina cocktail!

Katerina
The Katerina cocktail is a spirit forward drink that mixes so many of my favorite potables; botanical gin, the delicious aged and spice notes of Linie aquavit, the slight bitter and sweet of the vermouth – sparked with an aromatic citrus punch from Angostura orange bitters and the bright finish of lemon peel oil.

Makes 1 cocktail

3/4 oz. Linie Aquavit
1 oz. Sipsmith Gin
3/4 oz. sweet vermouth
2 dashes Angostora Orange Bitters
Fat lemon peel

Measure the Linie Aquavit, Sipsmith Gin, and sweet vermouth into a mixing glass. Dash in the Angostura bitters. Fill mixing glass three-quarters with ice and stir with a cocktail spoon for about 20-30 seconds.

Strain into a rocks glass over a large block ice cube. Express lemon oil over cocktail, twist and add to drink. And raise your glass to #AquavitWeek!

Cocktail and photo by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on November 6th, 2018  |  Comments Off on Aquavit Week |  Posted in Cocktails, Kathy Casey, Recent Posts, Recipes

Halloween Cocktails & Party Ideas

Halloween is coming up and it’s not just for kids. It’s also a chance for adults to indulge in the fun – haunted houses, spooky costumes, and of course, parties! And what’s a Halloween party without something spooky to sip on?

To get you in the spirit, try a fun cocktail like the Blood Sucker – vodka, BLOOD orange juice or syrup, and fresh lemon sour, shaken, and then topped with splash of wine. And to stick with the vampire theme, go to a costume store or check out Amazon for glow-in-the-dark fangs – -whaa haa haa!

For a monster mash, make a batch of my Cauldron Punch. It mixes rum, blackberry puree, fresh juices, and is topped with sparkling berry water. For an added fun, top with a float of blue curacao and stick in a skeleton arm swizzle stick – perfect for a ghoulish good time.


Black Cat Old Fashioned
Photo by Kathy Casey Liquid Kitchen®

Don’t think of it as bad luck if my Black Cat Old Fashioned crosses your path. No, this spin on a classic Old Fashioned cocktail mixes bourbon, mescal, homemade Orange & Black Coffee Syrup, and a few dashes of chocolate bitters.

So cheers to a devilishly fun Halloween bash! –Kathy

Blood Sucker
Makes 1 cocktail

1 1/2 oz vodka
1 oz blood orange juice or 1/2 ounce blood orange syrup
1 1/2 oz Fresh Lemon Elixir (recipe follows)
3/4 oz red wine – FLOAT

Garnish: plastic fangs hanging on the side of glass

Measure vodka, blood orange, and Fresh Lemon Elixir into a cocktail shaker. Fill with ice, cap, and shake vigorously. Pour into a tall glass, adding more ice if necessary. Float red wine. Garnish.

Fresh Lemon Elixir
2 cups fresh lemon juice
2 cups simple syrup*

Combine ingredients in a pitcher and stir. Store refrigerated for up to 7 days

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

Cauldron Punch
Makes about 8 servings

1 1/2 cups silver rum
1/2 cup blackberry puree
1 cup orange juice
1 cup pineapple juice
1/2 cup fresh lemon juice
1/2 cup simple syrup*
——————–
1 can LaCroix Berry Sparkling water

Garnish: blue curacao for floating, plastic skeleton arm swizzle stick

Measure rum, puree, juices, lemon and simple syrup into a pitcher. Refrigerate until ready to serve. Right before serving, add LaCroix Berry Sparkling Water to the punch. Serve over ice in goblets. Float with a splash of blue curacao. Garnish with skeleton arm.

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

Black Cat Old Fashioned
Makes 1 cocktail

1 1/2 oz bourbon
1/2 oz mezcal
1/4 oz Orange & Black Coffee Syrup (recipe follows)
1-2 dashes chocolate bitters
Garnish: fat orange peel

Measure the bourbon, mezcal, syrup and bitters into a mixing glass. Fill three-quarters full with ice. Stir with a bar spoon until well chilled. Serve strained over a large ice cube in an old fashioned glass. Express the orange peel over the drink to release the oils, twist, and add to the drink.

Orange & Black Coffee Syrup
Makes about 12 ounces

1/4 cup fresh orange juice
1 Tbsp. finely minced orange zest
24 coffee beans
3/4 cup water
———————
2 cups sugar

Combine ingredients in a small saucepan. On medium-high heat, bring liquid to a boil, once it has boiled add the sugar and stir to combine well, continue to boil for about 2 minutes. Remove from the heat and steep for 1 hour. Strain and store refrigerated for up to 30 days.

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

*To make Simple Syrup: combine 1 cup boiling water with 1 cup sugar. Stir until sugar is completely dissolved. Cool and store refrigerated for up to 2 weeks.

Posted by Kathy on October 25th, 2018  |  Comments Off on Halloween Cocktails & Party Ideas |  Posted in Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Citrus Coolers

Lemonades, limeades, fizzy orangeades – summertime and citrus go hand-in hand.

Start with the basic template: citrus juice, sugar, and water. Then switch it up a bit. How about Meyer lemon or Key lime juices?

Next get creative with water and add some soda water. But think outside of the box and use a flavored soda water – think La Croix or flavored Perrier like fizzy blackberry, sparkling peach, or effervescent blood orange.

Instead of making it with traditional cane sugar, sweeten it with organic agave nectar, a unique honey variety like wildflower or buckwheat, or try a touch of maple syrup.

You can also change up the ice. Have you heard about the fun butterfly pea tea? It changes color when you mix it with citrus juices. Yes, you can make ice cubes with this for a magical experience that kids of all ages will love! Or craft a delicious drink like a Honey Butterfly Tea Soda!

And for adults, a splash of your favorite spirit will snazz up that drink – vodka, gin, tequila, or rum. Who’s ready for a citrusy summer cocktail – I know I am! –Kathy


Photo by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Honey Butterfly Tea Soda
The sweet and tart honey citrus elixir adds flavor and body to this refreshing drink. The colorful brilliant blue butterfly pea tea creates a magical experience when mixed in!

Makes 1 drink

2 oz Honey Citrus Elixir (recipe follows)
2 oz soda water, chilled
1 1/2 oz brewed Butterfly Pea Tea, chilled
Garnish: lemon wheel

Measure the Honey Citrus Elixir into a tall glass. Fill with ice, then add the soda water and top with the tea.
Garnish with lemon wheel.

Honey Citrus Elixir
Makes 2 cups

1 tablespoon loose Jasmine tea
2 teaspoons minced fresh ginger
1/2 cup boiling water
3/4 cup orange blossom honey
1 cup fresh lemon juice

Place the tea, ginger and boiling water in a pitcher. Let steep for 15 minutes then strain. Add the honey– stir and let cool to room temperature. Then stir in the lemon juice and refrigerate.

Recipe by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Posted by Kathy on August 9th, 2018  |  Comments Off on Citrus Coolers |  Posted in citrus, Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Holiday Hangovers

For some, New Year’s weekend may involve a cocktail or two. (or three or four!) While there’s no harm in ringing in the New Year with a d’lish sipper, remember to always have one glass of water for every drink! But for those that have indulged a bit too much, I have some good ideas to help ease the day.

My go-to cure is what I call the Hangover Helper. Just empty a packet of Emergen-C into a juice glass and add a little vodka – or gin if you’re so inclined, a dash of bitters and soda water. Top with a few drops of olive oil — that’s right! Drink up! But if that sounds too intense, a glass of bubbly soda water with 4-5 shakes of Angostura bitters can help ease the tummy.

New Year’s Day entertaining? A Bloody Mary Bar for brunch will definitely help with that headache. A little hair of the dog! Set up a DIY station with lots of fun garnishes and let your guests mix up their own concoctions.

And don’t forget to eat! Boosting your metabolism will make you feel better faster than anything. For me…bacon is always the magic cure.

Wishing a happy start to your New Years! And remember to always have a designated driver. Cheers!
-Kathy

Hangover Helper
Over the course of testing recipes for my cookbook, Sips and Apps, I of course tried this one, too. I am pleased to say that it works.
Makes 1 drink

1 packet raspberry- or orange-flavored Emergen-C
1 ounce vodka
2 dashes Angostura bitters
4 ounces chilled soda water
1 teaspoon extra-virgin olive oil (optional)

Empty the packet of Emergen-C into an old-fashioned or juice glass. Measure in the vodka. Add the bitters and soda water and stir. Top with olive oil if desired. Drink and feel better!

Recipe from Kathy Casey Sips & Apps

Posted by Kathy on December 28th, 2017  |  Comments Off on Holiday Hangovers |  Posted in Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio
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