Herbalicious Cocktails on Q13!

Don’t miss Q13’s Mornings with Kaci this Friday, July 29th!  I’ll be chatting with Kaci at my Food Studios all about summer herbs and mix up some refreshing herb cocktails and non-alcoholic summer sippers live on-air at 7:20, 8:20 and 9:20 AM.

Make sure you tune-in! We’ll be shaking up the garden-fresh Tuscan Rosemary Lemon Drop, a refreshing Cherry Basil Collins and a bright and bubbly (and non-alcoholic!) Ultimate Lemon Lavender Soda. Cheers! -Kathy

Tuscan Rosemary Lemon Drop
A DIY Rosemary Sugar rim adds a great herbal note to this ever popular cocktail!
For a demo on how to make this drink, go to Kathy Casey’s Liquid Kitchen.

Makes 1 drink

Rosemary Sugar (recipe follows)
1 sprig fresh rosemary
1 1/2 ounces Moon Mountain Organic Vodka
1/2 ounce limoncello
1/2 ounce fresh lemon juice
1/2 ounce Simple Syrup*
Garnish: small rosemary sprig

Rim a large martini glass with rosemary sugar and set aside.

Bend 1 rosemary sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodka, limoncello, lemon juice, and simple syrup. Cap and shake vigorously. Strain into the sugar-rimmed glass. Float a rosemary sprig in the drink for garnish.

Rosemary Sugar
Makes 1 cup

2 tablespoons fresh rosemary leaves, coarsely chopped
1 cup superfine or baker’s sugar

Mix the rosemary and sugar together, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days, until the rosemary is completely dried. Process in a Vita Mix blender until finely ground. Store in a tightly sealed container for up to one month at room temperature.

*Simple Syrup: combine 2 cups sugar with 2 cups water in a small sauce pan. Bring to a boil then immediately remove from heat. Cool and store refrigerated.

Recipe adapted from Kathy Casey Sips & Apps, Chronicle Books

Cherry Basil Collins
Fresh Washington cherries pair well with fresh basil in this tasty drink. Check out an episode of this drink on Kathy Casey’s Liquid Kitchen.

Makes 1 cocktail

3 – 5 fresh cherries
1 – 2 basil leaves
1 1/2 ounces Purity Vodka
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
2 ounces soda water, chilled
Garnish: fresh lemon wedge, fresh cherry and a small basil leaf

Drop the cherries and basil into a mixing glass. Press with a muddler to release the juices. Measure in the Purity Vodka, lemon juice and simple syrup. Fill with ice. Cap and shake vigorously. Add a big splash of soda water. Strain into a Collins glass filled with fresh ice. Garnish.

Recipe by Kathy Casey Liquid Kitchen

Ultimate Lemon Lavender Soda

You can also muddle in fresh Lemon Balm if you have it growing in the yard. If you want to add a spirit I like to make it with  Voyager Gin made in Woodinville, Washington.

1 1/2 ounces fresh-squeezed Paramount Citrus lemon juice
2 ounces Zesty Lemon Lavender Syrup (recipe follows)
3 ounces chilled soda water
Garnish: long fresh lemon zest twist

Fill a large tall glass with ice. Add the lemon juice and the Zesty Lemon Lavender Syrup. Add soda water and stir. Garnish with lemon zest.


Zesty Lemon Lavender Syrup
Makes 2 1/4 cups

3 Tbsps. finely minced lemon zest (with no white pith)
4 – 5 fresh lavender flowers
2 cups sugar
2 cups water

Combine the zest, flowers, sugar and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat and let cool. Let lavender steep in the syrup until it is cool, then remove and discard flowers. Store refrigerated for up to 3 weeks.

Recipe by Kathy Casey Liquid Kitchen

Posted by Kathy Casey on July 28th, 2011  |  Comments Off on Herbalicious Cocktails on Q13! |  Posted in Cocktails, Dishing with Kathy Casey Blog, Recent Posts, Recipes

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