Cocktails

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

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

A Bubbly New Year

New Year’s Eve celebrations are almost here! And it just wouldn’t be the same without a glass of champagne. A flute of champs is a classic go-to, but this year, why not switch things up by sipping on cocktails that are bubblicious!

My Bellini Manhattan combines two of my cocktail favorites. Just shake up bourbon, peach puree, sweet vermouth, and then top it with a splash of bubbly! And to make it extra swanky, garnish with Gold Cherries – just drain dark cherries and toss with gold luster dust. Ohh-la-la!

If a lighter spirit is more your style, try my Pear Thyme Sparkle– it’s a deliciously delicate holiday sip. Pear vodka, lemon elixir and fresh thyme, shaken ‘til icy cold, then strained into a martini glass – and of course topped with a splash of bubbly! The fresh thyme adds a lovely dry note to this cocktail and makes for a pretty garnish!

But my all-time favorite holiday cocktail is my Douglas Fir Sparkletini. Even the name is festive and fun! Made with Douglas Fir infused Gin, fresh lemon, white cranberry and of course- finished with a splash of bubbly…this zippy cocktail is a total crowd-pleaser. For a more herbaceous flavor, try making the Douglas Fir infusion with half gin, half vodka!

And for easy entertaining- you can pre-batch your Sparkletini by converting the ounce measurements to cups and storing in a sealed bottle. When you’re ready to enjoy, simply pour 3 ounces into a shaker tin, shake with ice, and strain into your favorite glass. Don’t forget the bubbly finish!

So break out the fizz and get ready to celebrate! Cheers to New Year!
-Kathy

Douglas Fir Sparkletini
This is absolutely my favorite holiday cocktail. The light essence of Douglas fir infusing the gin evokes a sleigh ride in the woods, and the pouf of Champagne adds a festive effervescence.
Makes 1 drink

1 1/2 ounces Douglas Fir–Infused Gin
3/4 ounce white cranberry juice
1 1/2 ounces Fresh Lemon Sour
Splash of brut Champagne or dry sparkling wine

For garnishing
Tiny sprig of Douglas fir
Fresh or frozen cranberry

Fill a cocktail shaker with ice. Measure in the infused gin, cranberry juice, and lemon sour. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.

Douglas Fir–Infused Gin
Makes enough for about 16 drinks

1 (5- to 6-inch) sprig fresh-picked Douglas fir branch, rinsed
1 bottle (750 ml) gin

Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.

Tips: If fresh Douglas fir is not available in your area, then you can substitute a Douglas-fir tea bag. If using the tea, add the contents of the tea bag to the gin, let infuse, and then strain the gin through a very fine strainer. The infused gin also makes a good martini.

Fresh Lemon Sour
Makes 2 cups

1 cup fresh lemon juice
1 cup Simple Syrup
In a medium container or pitcher with a lid, combine the ingredients. Cover and keep refrigerated for up to 2 weeks.

Simple Syrup
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.

Makes 3 cups
2 cups water
2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.

Recipe from Kathy Casey’s Sips & Apps cookbook

Posted by Kathy on December 21st, 2017  |  Comments Off on A Bubbly New Year |  Posted in Cocktails, Dishing with Kathy Casey Blog, Recent Posts

Flavor 2017: 12 Trends that Spell Opportunity

Want to know the biggest trends happening in the Food & Beverage industry right now? The Flavor Experience conference was the place to be this summer to get the delicious scoop!

Chefs, mixologists and industry gurus came together to share ideas, techniques and all things flavorful!

For the 2nd year in a row, Kathy Casey teamed up with industry heavy hitters: Data trend guru and menu consultant, Maeve Webster of Menu Matters and Cathy Holley, Editor-in-Chief of Flavor & the Menu to present “The Next Dozen” 12 Trends That Spell Opportunity.

See what is on the horizon in the world of trending Flavors, and how to incorporate these dynamic combinations into your menus. Check out the presentation below:

 

Posted by Kathy on August 22nd, 2017  |  Comments Off on Flavor 2017: 12 Trends that Spell Opportunity |  Posted in Cocktails, Conferences, Dishing with Kathy Casey Blog, Foodie News, Newsletter, Recent Posts, Tasty Travels

Tales of the Cocktail

Calling all cocktail enthusiasts! What do you get when you combine thousands of mixologists, spirit industry professionals, bar enthusiasts, and a lot of libations together? Tales of the Cocktail, of course!


Photo from Kathy Casey Food Studios

Think of it as a five day summer camp for the best and brightest in the spirits industry. Held annually in New Orleans, the week features seminars, parties, and cocktailing galore in this boozy 24-hour playground. It can be a liver workout – trust me!

Mixologists from all over the country (including local NW bartenders!) put their skills to the test by participating in crazy cool competitions. And when you need a break from all the booze- there are tons of unique bookstores and gift shops to explore.

Not only is the festival SO much fun, it’s the best way to find out the latest and greatest trends in the spirits industry. And good news- tickets are open to the public! So if you’re looking for a reason to expand your liquor knowledge and visit NOLA- Tales of the Cocktail is the perfect excuse.

Can’t make it this year? No problem! You can still get in the spirit by making my d’lish Maple Ramos Fizz cocktail at home.

For ticketing information, visit their website.

And follow along with me on Twitter @KathyCaseyChef – I’ll be tweeting everything Tales direct from New Orleans next week!

-Kathy

Maple Ramos Fizz
Makes 2 cocktails

Maple adds another layer of flavor to this classic brunch cocktail. Try Sipsmith Gin with a splash of maple syrup over ice as a sipping alternative. For a whimsical garnish, purchase sugared waffle crisps cut into small wedges and skewer onto long bamboo skewers.

3 oz Sipsmith Gin
1/2 cup Maple Ramos Pre-Mix
————————————-
soda water for topping, chilled
Garnish: lemon peel twist

Measure the gin and Maple Ramos Pre-Mix into a mixing glass. Fill with ice, cap and shake vigorously to really froth the drink. Divide drink between 2 tall (Collins style) glasses, and top with a splash of soda water to fizz (about 1 ounce for each drink). Twist lemon over drink to express oils and garnish.

Maple Ramos Pre-Mix
Makes about 4 cups, or 8 servings

1 cup heavy cream
1 cup pasteurized or organic egg whites
3/4 cup real maple syrup
1/2 cup simple syrup*
3/4 cup fresh lemon juice
1 tsp orange flower water

Combine all ingredients together in a pitcher and whisk vigorously to combine, being sure egg whites are mixed in. Refrigerate for up to 2 days. Stir well before using.

*To make simple syrup: combine 2 cups sugar and 2 cups water in a saucepan, bring to a quick boil then remove from heat. Cool. Store refrigerated for up to 10 days. Makes about 3 cups.

Recipe from Kathy Casey Food Studios® and Published in Sip NW Magazine.

Posted by Kathy on July 13th, 2017  |  Comments Off on Tales of the Cocktail |  Posted in Restaurants, Cocktails, Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, Press, Tasty Travels

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 of mint can just brighten your day!

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

There are sooooo many varieties to choose! From peppermint, chocolate mint, pineapple mint, lemon mint, orange mint and even lime mint – which is super amazing muddled into mojitos!

Speaking of cocktails – mint is of course the star in the classic mint julep.

If you’ve got a lot of mint in the yard, here’s a quick recipe for Fresh Mint Syrup:
-Combine a big bunch of fresh mint (about 1 – 1 1/2 cups) – stems and all
-2 cups of water
-2 cups of sugar

-Bring to a quick simmer then let steep for 1 hour. Strain and refrigerate.

Great for cocktails or add in lemon or lime and sparkling water for a tasty refreshing beverage.

And speaking of Juleps: with the Kentucky Derby this weekend you’ll want to have plenty of mint on hand – two of my favorite recipes follow.

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

Classic Mint Julep
Makes 1 cocktail

2 mint sprigs
2 oz Woodford Reserve Bourbon
1/4 oz simple syrup or Fresh Mint Syrup

For garnishing: mint sprig

Add mint sprigs into a julep cup. Lightly muddle to release flavor.

Measure in spirit and simple syrup. Fill 1/2 way with crushed ice. Stir swiftly for 20 seconds. Top with more crushed ice. Garnish.

Recipe and Photo by Kathy Casey Liquid Kitchen® for Brown-Forman

Georgia Julep
Makes 1 cocktail

2 mint sprigs
2 oz Woodford Reserve Bourbon
1/2 oz peach puree
1/2 oz simple syrup
2 dashes peach bitters

For garnishing: mint sprig and peach/nectarine wedge if in season

Add mint sprigs into a julep cup or mixing glass. Lightly muddle to release flavor.

Measure in spirit, puree, simple syrup, and bitters. Fill 1/2 way with crushed ice. Stir swiftly for 20 seconds. Top with more crushed ice if needed . Garnish.

Recipe and Photo by Kathy Casey Liquid Kitchen® for Brown-Forman

Posted by Kathy on May 4th, 2017  |  Comments Off on Minty Mint |  Posted in Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Holiday Hangovers

The year is coming to a close and the biggest party of the year is still to come! New Year’s Eve – celebrating the old and ringing 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 if you’re so inclined), a dash of bitters, and soda water. Top with a few drops of olive oil – yep, that’s right… Drink up!


My Hangover Helper works…I swear!
(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

New Year’s Day entertaining? A Bloody Mary Bar for brunch will definitely help with that headache – with a little hair of the dog! Set up a DIY station and let your guests mix up their own concoctions. Put out different spirits (vodka, whiskey, tequila, gin, etc.), my go-to housemade Balsamic Bloody Mary mix, hot sauce, and lots of garnish goodies from pickled veggies to shrimp to beef jerky.

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 Year’s! –Kathy

Hangover Helper
Emergen-C gives you a C- and B-vitamin boost and replaces some lost electrolytes, vodka is a little “hair of the dog,” bitters is a digestif, soda supplies bubbles, and the olive oil . . . well, an old bootlegger once told me that a small spoonful was good for coating a morning-after stomach.

Makes 1 drink

1 packet raspberry- or orange-flavored Emergen-C
1 oz vodka or gin
2 dashes Angostura bitters
4 oz chilled soda water
1 tsp. 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’s Sips & Apps, Chronicle Books.

Posted by Kathy on December 29th, 2016  |  Comments Off on Holiday Hangovers |  Posted in Cocktails, Dishing with Kathy Casey Blog, KOMO Radio, Recent Posts, Recipes, Small Screen Network
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