The beginning of 2013 marked the start of Vinum Importing’s monthly cocktail competitions and for March, the theme is anise. Native to the Mediterranean and Southwest Asia, anise-flavored spirits have already made appearances in plenty of cocktails, but Vinum’s competition challenges bartenders to put anise in the spotlight. If you’re a fan of anise then this is the event for you!
The competition will take place at Vessel on March 4th at 6:30pm. The guest judges include Imbibe Magazine’s Jen Boelts, 5th generation distiller Matteo Meletti, and Cocktail Chronicles’ Paul Clarke.
For more information on the Vinum Cocktail Competitions and the schedule, check out the competition website.
Do you ever stop to think about the garnishes, liqueurs and syrups you put in your favorite cocktails? Amy Stewart, author of The Drunken Botanist, definitely has! She has uncovered some seriously cool history on some common, and some not-so-common cocktail ingredients
I heard Amy speak this last summer at Tales of the Cocktail – it was one of my favorite seminars of all times. Not only was the content interesting but Amy is a fun and engaging speaker. If you love booze and you love geeky stuff – you will love her book!
From oak trees to lemon verbena, Amy gives a detailed and intriguing account of the various herbal ingredients we use in cocktails and liqueurs. With over 50 recipes, chemistry of over 150 plants, and growing tips for gardeners, this is the perfect gift for those with a green thumb and love to imbibe.
Amy is an award winning author of 6 books detailing the delights and dangers of Mother Nature. Living in sunny California, her backyard is one big herbal experiment, and the bookstore she and her husband own is a veritable maze of fascinating finds.
The Drunken Botanist: “The plants that create the world’s great drinks”, by Amy Stewart is coming this March. Available for pre-order now at drunkenbotanist.com and on Amazon. Make sure you check out her funny promotion video!
Speed Rack comes to Seattle! So mark your calendars for Sunday, February 10th from 3:00pm – 7:00pm at Century Ballroom and make sure to buy your tickets soon!
Founded by Lynnette Marrero and Ivy Mix, this national cocktail competition/fundraiser features top regional female bartenders in a head-to-head round robin style timed and judged challenge. Winner of the upcoming Seattle event will then get the opportunity to compete in the finals and where the winner will be crowned Miss Speed Rack USA! All the proceeds raised will go to breast cancer research, prevention and education.
I’m looking forward to judging the Seattle event and seeing all our top Washington shakers shine! Make sure to buy your tickets in advanced and visit www.speed-rack.com for more info.
This year has flown by so quickly! It’s been a whirlwind of a year with lots of d’lish experiences, client trips and new friends. I’m looking forward to the New Year and know it’s going to be great! In the meantime, here’s a sneak peek of what I’ve been up to since my last Newsletter.
Tasty Travels – I LOVE the Philippines!
Maraming salamat po, Philippines! (A very formal way of saying “thank you” in Tagalog)
I recently got back from opening the new Fairmont and Raffles hotels in Makati, Philippines with my Liquid Kitchen associate Dänny Ronen. What a great trip! Lots and lots of hard work but it all pays off to see these amazing hotels open with such a bang. I can’t even describe how amazing the crew was from the fabulous management team to the enthusiastic bar staff.
We trained over 35 people and did the menus for 7 different venues, created d’lish drinks such as the Panutsa Old Fashioned, made with housemade syrup that we crafted from local sugar—dark, rich and formed into coconut halves. Another great favorite was the Pineda Mojito, inspired from Journey’s Arnel Pineda and made with local mandarin, Thai basil, fresh mint and rum. The bars all opened with a bang and were really busy. The Pacquiao Punch is of course very popular, honoring the famous Filipino boxer and using the delicious local Don Papa Makati Rum then topped off at the table with a grating of locally-grown cinnamon sticks. They are HUGE!
The Pineda Mojito and the Pacquiao Punch… I told you the cinnamon sticks were huge!
A quick photo during my meeting with the amazing Food & Beverage team:
Anna Derygo & Joern Schwaiger of Fairmont Makati – Raffles!
The Fresh Bar Display at the Fairmont Lounge
The lemongrass was pretty big and very flavorful;
big enough for Dänny to hide and peek through!
Our eager students at the Raffles Long Bar
Between developing all the beverage menus and setting up the bars for both hotels, we tried to squeeze in some fun… from $8 massages (Yes! Spa junkies take note … and they were open till 4 AM!!) to the most amazing shopping ever at the big market, to attending Savoroso Inc.’s (local Monin Importers) family party—we had a blast! The Filipino people are so hospitable and love to party as well as make new friends!
We even had enough time for a quick stop at the mall for an old fashioned shave and haircut for Dänny while I was off to cruise around and check out the local sips and nibbles. My fave was Happy Lemon—a little drink
kiosk that is found in most of the local malls. They had the weirdest things on
the menu, so of course I had to order the strangest thing I saw…
…Green Tea topped with “Cheese” and Rock Salt and then sprinkled with Matcha powder!
It was really good – I swear!!
Then it was back to work. During my stay, I met some great chefs like the BBQ Chef at the Fairmont. Check out his amazing pre- and post- work:
The BBQ Chef (before and after): a master at suckling pig and crispy duck!
We did squeeze in some visits to local bars too! Here are our new local friends Tina and Brady with us at the Ice Bar. Yes, we had a couple of shots while wearing our parkas in the ice room.
Me, Tina, Brady and Dänny doing ice shots in our fur coats… while it was 85 degrees outside… (with 100% humidity) so, the chill felt great!
The Savoroso team were amazing hosts on our days off; Mel & Sheila Macatulad and their daughter Danica made us feel like family. They invited us over to a family party (which they have every Sunday) and family members all made traditional Filipino foods from a ceviche-like dish made with white fish and coconut milk to lots of pork dishes, and one of my favorites: local ferns lightly sautéed with shrimp! Oh and did I mention the fresh guyabano juice? Yum! They made us feel right at home.
Local ferns with shrimp and fresh squeezed guyabano juice!
Dinner with the Macatulad family and Anna from the Fairmont!
Then it was back to the US…
…to a bit more travel then to finish out the holidays back at home. Stay tuned for my next newsletter all about my delicious holiday trip to Portland!
During the holiday season and in the spirit of giving, my team and I love to give back to the community when we can. During my far-off travels, my team helped shake up a signature Liquid Kitchen cocktail for the annual Silver Bells Luncheon in November! Proceeds from this event went to help the Providence Senior and Community Services, supporting those in need through healthcare, housing and hospice. It was a fun event, which included a hip fashion show and great prizes!
If you are a cocktail enthusiast then make sure you try my winter-themed cocktails using PAMA Pomegranate Liqueur! The Blinker #3 is a rift on the Golden Era drink: rye whisky, fresh grapefruit juice and traditionally made with grenadine (originally made from pomegranate juice), but I made it with PAMA, a sophisticated full-flavored liqueur. Or how about a Sparkling PAMA’Rita, with a splash of bubbly—it’s a great cocktail for all kinds of celebrations.
My Sparkling PAMA’Rita!
Tasty Reads
Need some extra help with winter entertaining for 2013? Check out my drink recipes in the Kroger Family of Stores’ My Magazine Extras! It’s free to download and works great on most tablet devices (iPad, Android, Kindle Fire). It’s full of easy entertaining ideas, homemade gift tips and of course lots of cocktail recipes. You can also view the online version here.
Here’s a sneak peak of my Manhattan
with Spiced & Spiked Cherries cocktail on the Kroger app!
D’Lish Deviled Eggs – My New Cookbook will be on Shelves Soon!
I’m so excited about my new cookbook D’Lish Deviled Eggs due out in February 2013. This is my 10th cookbook, and it’s all about the time-honored classic appetizer and my d’lish takes on it. I have wanted to write this book for years and am thrilled to finally put my love of deviled eggs into print. Pre-orders can now be made on Amazon. With over 50 recipes, there is sure to be a favorite for everyone in this book!
Top Chef: Seattle!
This season’s episodes of Bravo’s Top Chef are well underway! We were lucky enough to have the Top Chef production team meet with us and scout my Food Studios… but alas their cast and crew are a lot bigger than my space could fit! So we were thrilled when the show producers invited John and I to be guests of the Canlis episode, where John had a fun cameo appearance! For the show premier episode at the EMP, my crew and I had a blast seeing the chef contestants earn their spots to Seattle and it’s been exciting over the weeks to watch farmer friends to chefs show up in the different episodes. I can’t wait to see who the winner will be!
Erwin, John, me, and Jess at the Top Chef: Seattle season premier event!
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If you love eating and drinking as well as fun dining hot spots and all things D’Lish, be sure to join me at Dishing with Kathy Casey on KOMO News Radio then check my companion blog with all the corresponding recipes and tips.
And if you live in or plan on visiting the Pacific Northwest, make sure to check out Sip Northwest Magazine (available at my Dish D’Lish airport locations).
I hope you enjoyed my quick recap of the last few months. Here’s wishing you all a wonderful new year filled with joy and delicious adventures! –Kathy
Whether it’s a Sunday brunch spent with family and friends or on game day, anytime is perfect for a Bloody Mary!
There are definitely two schools of thought when it comes to this savory cocktail. Some people like to stick to tradition (“If it isn’t broken, then don’t fix it.”) while others love to step outside of the box and mix-it-up with their Mary’s. I personally think there’s always room for both!
Spice up your Mary experience with some new flavors and combinations! Try adding in some zingy flavors like wasabi or Sriracha. Change up the spirit to tequila, gin or aquavit for a new taste twist.
Take my Bloody Good Vodka: Infuse vodka at home with sun-dried tomatoes, basil and garlic then let it sit for 2 days before stirring with my Balsamic Mary Mix (made with fresh tomato, cucumber and peppers and the flavor pow of horseradish)!
And don’t forget to get creative with the garnishes! For an easy entertaining set-up, a Bloody Mary DIY garnish bar for your guests is a great way to get the party started. Put out some picks and an assortment of lemon wedges, stuffed olives, crispy bacon, celery, pickled veggies, cherry tomatoes, chunks of salami, cheese and pickled onions – now that could almost be brunch itself!
Well, the clock is rapidly ticking down… no, not just to Christmas, but to the end of the world! That is, if you believe that the end of the 5125-year Mayan Calendar cycle signals the end of the world.
Everyone from Mayan scholars to NASA have assured folks that we’re not on-course to collide with any rogue planets. And there’s not really anything in Mayan history or lore that foretells of the world’s destruction at the end of this cycle, but there are still a good number of people battening down the hatches in preparation for this potentially impending Apocalypse.
Whether the end of the Great Cycle signifies something cataclysmic or not, I think it calls for a cocktail! After all, if it doesn’t happen, we get to celebrate. And if it does, we’ll probably need a sip of something fortifying anyway!
For the end of the world as we know it, shake up an I Feel Fine. Made with reposado tequila, earthy sage and honey syrup (in homage to the traditional Mayan honey liqueur), this cocktail is sure to keep you in bright spirits. Cheers! – Kathy
1 leaf sage
1 1/2 oz reposado tequila
3/4 oz honey syrup *
3/4 oz fresh lime juice
Garnish: fresh sage leaf
Tear sage leaf and drop into a mixing glass. Measure in the tequila, honey syrup, and fresh lime juice. Fill the glass with ice, cap and shake. Strain into a chilled cocktail glass. Garnish with a fresh sage leaf.
*Honey Syrup: mix 1/2 cup honey and 1/2 cup warm water together until the honey is dissolved. Refrigerate up to 7 days.
There’s no better time than right now to start enjoying some “winter warmers” – spirited drinks that warm you up during these cooler months. These are perfect after a day of shopping or zipping down the slopes…or just hanging out with friends and family.
What comes to mind? How about some hot toddies, spiced wines and spiked cocoas? Don’t forget about Irish coffees and hot buttered rums; yes please!
Instead of the traditional eggnog, try my silky oh-so-smooth Hot Buttered Egg Nog with Rum – or maybe even cognac! It combines two great holiday favorites in one drink.
I like to set out a Hot Buttered “DIY Drink Station”—some hot buttered mix, a kettle of water, a selection of rums, whisky and brandies. Stack up some mugs and have some fresh nutmeg for grating over the top. Great for holiday entertaining!
My Winter-Spiced White Wine is another fun drink to make, incorporating seasonal spices and fruits (and will make your home smell lovely!). This steamy white wine infusion is flavored with pears, apples, oranges, cloves, allspice and cinnamon and slightly sweetened with brown sugar.
So now that I’ve given you a few ideas – go on and enjoy the chilly weather and spice things up with some winter warmers. -Kathy
My Hot Buttered Egg Nog with Rum!
For more inspired sipping, check out www.LiquidKitchen.tv
Hot Buttered Egg Nog with Rum
Combining two holiday favorites! Add more or less to taste; rum and Spiced Eggnog Mix.
Makes 1 drink
3 – 4 Tbsp Buttered Eggnog Mix (recipe follows)
1 – 1 1/2 oz Sailor Jerry Spiced Rum
4 – 5 oz boiling water
Garnish: fresh grated nutmeg, long piece of orange or Clementine
Place Eggnog Buttered Brandy Mix and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Grate fresh nutmeg over the top. Garnish with orange zest.
Buttered Eggnog Mix
Makes about 7 cups (about 30 – 36 servings)
Be sure butter is softened. With an electric mixer; cream butter, orange zest and sugars together in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week, or frozen for up to 1 month.
Recipe by Kathy Casey’s Liquid Kitchen™
Winter Spiced White Wine
This recipe can easily be pre-made and made into large batches before parties. Just make sure to gently keep the mixture warm in a crock pot on low heat or in a deep, pretty chaffing dish. For a kid friendly version, replace the white wine with apple cider and omit the brown sugar and liqueur.
Makes 7 cups, or about 8 servings
2 (750 ml) bottles light, dry white wine, such as chenin blanc
1 pear, cut crosswise in 1/4-inch slices
1 apple, cut crosswise in 1/4-inch slices
1 orange, poked with 12 whole cloves, then cut in 1/4-inch slices
5 allspice berries
1 cinnamon stick, broken in half
1/3 cup packed brown sugar
4 ounces (1/2 cup) Grand Marnier
Orange peel twists for garnish
Place all the ingredients in a stainless steel or flameproof glass pan and stir well to incorporate the brown sugar. Place over low heat and warm. Do not boil! Let the flavors steep for at least 30 minutes before serving.
At this point you can keep warm and serve, or chill it for later. To reheat, warm each portion in a microwave until just hot but not boiling. Garnish each serving with a twist of orange peel.
