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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
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
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
This week on Kathy Casey’s Liquid Kitchen, I make a Blended Peach Whiskey Sour! Using my Vitamix The Quiet One Blender, whole peaches (defrosted frozen peaches work too) are blended with bourbon and apricot jam for my refreshing take on the classic sip. Perfect for a hot, summer’s day!
Cheers! -Kathy
Blended drinks — from daiquiris and margaritas to grown-up boozy ice cream milkshakes — blended drinks are always great for crowds and refreshing on hot summer days and nights.
For something really unique, try out my Blended Peach Whiskey Sour. It’s my take on the classic whiskey sour and perfect for the whiskey lover. Fresh, ripe summer peaches, a whole peeled lemon, apricot jam, bourbon and just the right amount of ice mingle together for a sophisticated sip.
My Cheaters Blended Margarita is a fun and a super easy spin on the margarita. Simply add a can of frozen limeade concentrate – (yes, I know that I’m cheating — but really, it’s good!) – then, measure in a can-full each of tequila and light beer. Add to the blender with ice, zoom till slushy, and you have an amazing margarita – no, really!
Got a grown-up sweet tooth? Then try this, my Spirited Chocolate Cherry Milkshake. Made with bourbon, chocolate-cherry ice cream and brownies, this is more than the ultimate sundae-inspired treat!
So chill out on the last days of summer with blended drinks! -Kathy
Blended Peach Whiskey Sour
The addition of apricot preserves in the recipe helps bump up the flavor of this cocktail – especially if using frozen peaches. Try making also with fresh nectarines or apricots if in season. To see a me whip up this cocktail and more visit www.liquidkitchen.tv.
Makes 2 cocktails
2 cups ice
4 ounces bourbon
1 lemon, skin cut off, quartered
1 cup peaches (you can also substitute frozen, defrosted peaches if fresh are not available)
1 1/2 oz simple syrup
2 – 3 bar spoons apricot jam
In a Vitamix blender cup, add the ice, bourbon, lemon, peaches, simple syrup and apricot jam. Blend until the consistency is smooth. Pour into two, chilled small daiquiri or large glasses. Garnish with fresh peach or edible flowers.
Recipe by Kathy Casey Liquid Kitchen™
Cheaters Blended Margarita
Years ago, a friend made me a margarita using limeade concentrate, tequila, and beer . . . and it was crazy good! So, I’ve made up my own concoction here. What the heck, we’re all too busy sometimes! If you want to keep it on the down low, premix it (then hide the cans!) and put it in a pitcher, ready for blending.
Makes about 6 cups, enough for 4 to 6 servings
3/4 cup tequila
1/4 cup triple sec
1 (6-ounce) can frozen limeade concentrate, defrosted
1/2 (12-ounce) bottle lager or light beer
4 cups ice
Garnish: Lime wheels
Measure the drink ingredients into a large blender cup. Blend until smooth. Serve in margarita or old-fashioned glasses. Garnish with lime wheels.
For fun variations, try adding one of the following into the blender cup:
1/2 cup cranberry juice
1/2 cup pomegranate juice
1/2 cup blueberry juice
3/4 cup sliced fresh strawberries
3/4 cup cubed fresh mango
Tips: If you have a small blender, then process half batches. Serve in kosher-salt-rimmed glasses if desired. Sometimes, I like to do “half-salted” rims.
Recipe from Kathy Casey Sips & Apps, Chronicle Books
Spirited Chocolate Covered Cherry Milkshake
Boozy milkshakes are all the rage these days. Cherries, bourbon, ice cream and chocolate make for an indulgent milkshake treat, or for a sweet ending to your next dinner or cocktail party, serve in small tasting glasses. For a demo on how to make this drink, check out my cocktail show Kathy Casey’s Liquid Kitchen!
Makes 2 shakes or 4-8 spirited dessert tasters
1/2 oz Monin Dark Chocolate Sauce or other high quality thick chocolate sauce
————————————————-
1 pint Ben & Jerry Cherry Garcia Ice Cream
3 oz bourbon
1/3 cup tart cherry pie filling
2 each petite brownie bites or 1 medium sized brownie
Garnish: Chocolate Whipped Cream (see recipe), Bourbon Soaked Maraschino Cherries**
Swirl the chocolate sauce inside a chilled milkshake glass.
Spoon the ice cream into the Vitamix blender cup. Pulse a few times until ice cream is broken up, then add bourbon, sour cherry pie filling and crumbled brownie. Pulse again until just barely combined.
Serve in chocolate swirled glass, topped with a swirl of Chocolate Whipped Cream and a Bourbon Soaked Maraschino Cherry.
**To make Bourbon Soaked Maraschino Cherries: drain the liquid off of a jar of maraschino cherries. Then cover with bourbon. Let sit for at least 1 week before using.
Chocolate Whipped Cream
Makes about 2 cups
1 cup heavy whipping cream
1 oz Monin Dark Chocolate Sauce or other high quality thick chocolate sauce
Stir together whipping cream and chocolate sauce. Pour into an iSi Whipper. Screw on top and then charge with 1 iSi Cream (N2O) charger. Lightly shake whipper. Store refrigerated for up to 5 days.
Note: you can also whip cream with a whisk and then pipe from a piping bag or use a spoon to dollop on top of milkshakes.
Recipe by Kathy Casey Liquid Kitchen™
This week on Kathy Casey’s Liquid Kitchen: I shake up a Smitten cocktail! Fresh muddled in-season watermelons adds a great “cool” taste to the tequila’s bite while the dash of hot sauce adds a lil zing to the flavor. The Citrus Salt rim completes the sipping experience and works great as a garnish.
Remember: the hot sauce should be used sparingly and should enhance the flavor, not overpower it!
Salud! -Kathy
Seattle is well-known for being innovative; a city that is a great launching pad for the new and unique. It’s no surprise that so many talented craft distillers have popped up all around the city. And they are the star of the 2012 Northwest Distillery & Cocktail Festival!
From August 8th – 9th at Herban Feast’s Sodo Park, distillers, mixologists and cocktail enthusiasts of all kinds will gather to celebrate all things spirited. Spirit tastings, cocktail competitions, and drink seminars are just a few of the events that will be taking place. Some of the participating distilleries include OOLA, Sound Spirits and Hilliard’s Beer as well as nibbles provided by local faves like Ethan Stowell Restaurants, Demitri’s Bloody Mary Seasoning and Taste! Seattle’s top bartenders will also be competing as well for numerous top honors and prizes as well as for the people’s choice award.
Make sure you get your tickets in advanced and taste responsibly!
To get in the mood for this upcoming spirited festival and definite crowd pleaser, make a batch of my Whisky Spiked Iced Tea Punch. Woodinville Headlong White Dog whiskey mingles well with the iced tea, mint, citrus juices and brown sugar. Perfect for summertime sippin’!
Get ready to shake, sip and nibble your way through the first annual Northwest Distillery & Cocktail Festival! It’s going to be libatious fun! -Kathy
Whisky Spiked Iced Tea Punch
Punch is the perfect party cocktail! For a more-spiked interpretation, let guests add a little more whiskey to their individual drinks. For summertime sipping add in a few slices of fresh peach or nectarine. For a demo on how to make this drink, check out this episode of Kathy Casey’s Liquid Kitchen.
Makes about 8 cups, enough for 10 to 12 servings
20 cloves
1 orange
6 very large sprigs fresh mint
3 tea bags black tea
3 cups boiling water
1 cup ice water
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/2 cup packed brown sugar
2 cups Woodinville Headlong White Dog Whiskey
Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl. Add the boiling water, let steep for 1 hour, then remove the tea bags.
Add the ice water, juices, and brown sugar. Stir until the sugar is dissolved, add the whisky, and chill until ready to serve. Serve in ice-filled glasses. Garnish as desired.
Recipe adapted from Kathy Casey Sips & Apps, Chronicle Books
It’s been roughly a week since Tales of the Cocktail 2012 and there’s much libatious news to dish. Here’s a little review of one of the events that I attended: the Marie Brizard USA Cocktail Challenge! Held in the fabulous Bienville and Iberville Rooms at the swanky Hotel Monteleone, six finalists competed for a chance to be on the U.S. Team to compete at the annual Marie Brizard International Bartender Seminar and Competition in Bordeaux, France this November. The guest panel of judges definitely had their tasteful with creative cocktails (as seen to the right) like the Desirer Tropicale (Marie Brizard Cassis and Essence liqueurs, cachaca, lime juice, ginger-infused simple syrup and mango foam) and the “Made” Cocktail (Marie Brizard Anisette, Cynar, marachino liqueur, espresso and egg white).
For the full post and see the winning recipe, continue reading on Amazon’s Al Dente blog.
