{"id":813,"date":"2009-05-07T18:12:14","date_gmt":"2009-05-07T18:12:14","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=813"},"modified":"2018-03-16T09:59:01","modified_gmt":"2018-03-16T17:59:01","slug":"sips-apps","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/sips-apps\/","title":{"rendered":"Sips & Apps"},"content":{"rendered":"

\"Cover-<\/p>\n

It is finally here! My new book, Sips & Apps<\/a> hit stores this week and I could not be more excited! I’ve always had a passion for cocktails and have been applying my culinary knowledge to the bar for years. Sips & Apps has been such a fun book to create from start to finish because it combines two of my deepest passions.<\/p>\n

With more than 100 recipes (69 cocktail and 35 appetizer, plus an array of variations, sours, and purees), as well as more than 60 color photographs to guide and inspire, I created this book for all skill levels. For your next dinner party wow your guests with a Tuscan Rosemary Lemon Drop (recipe below)\u00a0or a Cucumber Elderflower Fizz. Throw a vintage cocktail party and revisit the classics with a Peach 75 or a Dubious Manhattan. Serve an icy pitcher of Berrylicious Sangria at your next poolside barbecue. Tantalizing finger foods such as Croque Monsieur Puffs and Fennel-Roasted Walnuts, expertly paired with just the right cocktail, will make yours the happiest happy hour.<\/p>\n

I’ve included a bar-basics section, insider tips and techniques, recipes for infused syrups, original garnishes, and fresh fruit purees, as well as some nifty extras (like a double ribbon marker labeled \u201csips\u201d and \u201capps”) to create a great guide for both home cocktail \u201cchefs\u201d and bar professionals alike. I hope you enjoy my new book, Sips & Apps.<\/p>\n

Sips & Apps can be purchased at the following locations, as well as signed copies through my website<\/a>.<\/p>\n

Barnes & Noble Seattle locations
\nSur La Table
\nAmazon.com
\n<\/a>Metropolitan Market
\nDrees
\nPottery Barn\u00a0<\/p>\n

Tuscan Rosemary Lemon Drop<\/strong><\/p>\n

I created this cocktail for my dear friends Michelle and Don\u2019s wedding reception in Tuscany. To this day, I can picture everyone standing on the villa lawn enjoying their drinks\u2014heels kicked off, ties loosened, and laughter fading into the Tuscan sunset.<\/p>\n

Makes 1 drink<\/p>\n

Rosemary Sugar
\n1 sprig fresh rosemary
\n1 1\/2 ounces vodka
\n1\/2 ounce limoncello
\n1\/2 ounce fresh lemon juice
\n1\/2 ounce Simple Syrup<\/p>\n

For garnishing
\nFresh rosemary sprig<\/p>\n

Rim a large martini glass with rosemary sugar, and set aside.<\/p>\n

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.<\/p>\n

Rosemary Sugar<\/strong><\/p>\n

Makes 1 cup<\/p>\n

2 tablespoons fresh rosemary leaves, coarsely chopped
\n1 cup superfine or baker\u2019s sugar<\/p>\n

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 food processor or spice grinder until finely ground. Store in a tightly sealed container for up to one month at room temperature.<\/p>\n

Simple Syrup<\/strong><\/p>\n

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.
\n\u00a0
\nMakes 3 cups<\/p>\n

2 cups water
\n2 cups sugar<\/p>\n

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.<\/p>\n

Tip: If you don\u2019t have limoncello, then increase the lemon juice and simple syrup to 3\/4 ounce each.<\/p>\n

\"Tucan<\/p>\n

Recipe from Sips & Apps, \u00a9 2009 by Kathy Casey, Photography by Angie Norwood Browne, reprinted by permission of Chronicle Books<\/p>\n","protected":false},"excerpt":{"rendered":"

It is finally here! My new book, Sips & Apps hit stores this week and I could not be more excited! I’ve always had a passion for cocktails and have been applying my culinary knowledge to the bar for years. Sips & Apps has been such a fun book to create from start to finish […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,18,3,11748,57,1,4],"tags":[556,598,597,596,543,550,290,382,11448,600,324,350,599],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n