H₂O Cocktails are perfect for those looking for alternative to “skinny” drinks filled with artificial sweeteners. Check out this article in Drink of the Week featuring the seminar that I did with Tony Abou-Ganim at this year’s Tales of the Cocktail, including a Mandarin Hibiscus H₂O cocktail recipe!

Check out the Booze News blog on the Seattle Weekly website! Fantastic article about my H2O Cocktails seminar at this year’s Tales of the Cocktail. Read more here.

Nation’s Restaurant News has a great article about some of the fun seminars during this year’s Tales of the Cocktail, covering fun new ingredients and methods for making cocktails (including my H2O cocktails!). Check out the article here.

Since the sun has decided to appear this summer…a little bit (in the Northwest!)…and there is nothing better than a great burger grilled in the back yard, let’s chat burgers! Burgers are hot these days – from Seattle to New York, there seems to be gourmet burger places popping up everywhere. You can certainly find some hip burger combos around the city with some unusual combinations, such as peanut butter and bacon, pimento cheese and pickled peppers or even a “shee shee” croquet madam version topped with a fried egg, ham and a sprinkle of crispy julienned truffle fries. These are not your typical meat-on-a-bun burgers!

How about hosting a DIY burger bash – you provide the burgers , buns and toppings and then ask your guests to bring a fun salad or delectable dessert, and you’ve got the city’s hottest new gourmet burger bar right in your own backyard! This is a great way to let family and friends build their own dream burger with the only limit being their imagination!

Pick up some artisan buns from one of our fab local bakeries like Macrina or Essential for a tasty base to your burger masterpiece and use different types of patties and meats; local grass-fed beef, lamb, salmon, turkey and even portabella add a little flair to the classic burger.

Offering a variety of spreads and toppings is another fantastic way to jazz up a burger; pestos, mayo jazzed up with fresh herbs mixed in, chipotle ketchup, unique mustards. On the cheese side of things, you could put out soft chevre goat cheese, sliced fresh mozzarella, aged gruyere, white cheddar…get creative! You’re not limited to just pickles, either. I love to mix it up with sliced cornichons, pepperoncini, pickled daikon or even kim chee. From the market, pick up local heirloom tomatoes, crisp arugula, and fresh cucumbers for crunch – the possibilities are boundless.

Here is one of my favorite gourmet burgers – my Italian inspired Bruschetta, Pesto and Arugula Burger, topped with delicious fresh mozzarella, sweet onions and a luscious drizzle of balsamic glaze.

So whether you’re hosting a hungry crowd or just making dinner interesting, go forth and grill up some gourmet burger goodness! Cheers! – Kathy

Tomato Bruschetta, Pesto and Arugula Burgers
Makes 6 half-pound burgers

Burgers
3 lbs. lean ground beef
1 tsp Kosher salt
1/4 tsp pepper
1 Tbsp soy sauce
4 Tbsp Worcestershire sauce
1 Tbsp chopped garlic

Tomato Bruschetta
3 Tbsp extra-virgin olive oil
1/3 cup chopped fresh basil
1 1/2 tsp minced garlic
3 large vine ripe tomatoes, sliced
salt and pepper to taste

———————————————–

purchased pesto
sliced fresh mozzarella
sliced sweet onion
fresh arugula, washed and dried
balsamic glaze, available at well-stocked grocery and specialty stores
6 artisanal buns

To make the burgers: Mix meat, salt, pepper, soy sauce, Worcestershire and garlic until thoroughly combined. Shape beef into 6 equal patties, about 5 inches in diameter.

To make the Tomato Bruschetta: In a medium bowl, combine all the bruschetta ingredients. Season to taste with salt and pepper. Set aside.

To grill: Heat charcoal or gas grill until very hot. Set patties apart on grill, turning when first side is browned. Top with with cheese and cook to desired doneness, about 4 minutes per side and until the cheese is melted, depending on your heat. Split buns and toast lightly.

To serve, spread a generous portion of pesto on the top and bottom buns. Place the burgers on buns, top with bruschetta tomatoes, sweet onions and a generous helping of fresh arugula, drizzled with balsamic glaze, top and serve.

Recipe © 2011 Kathy Casey Food Studios

Don’t miss Q13’s Mornings with Kaci this Friday, July 29^th!  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^™

I’m shaking it up again — Season 2 of Kathy Casey’s Liquid Kitchen^™
I am so excited to have just completed shooting the second season of my cocktail show Kathy Casey’s Liquid Kitchen with Small Screen Network! Keep your eye out for these tasty cocktail episodes, which air every Tuesday!

A sneak peek at my Envy cocktail!

If you’ve seen my recent tweets then you saw some of the inside scoop while in mid-filming. This season is full of great cocktail recipes from inspired classics to fun & inventive cocktails, including a DIY raspberry syrup that I use in a Clover Thyme Club as well as a Whole Fruit Strawberry Daiquiri and a Cherry Chocolate Bourbon Spirited Milkshake! To kick-off the first season, I invited world-renowned mixologist Charlotte Voisey to show us how to make her Port of Mischief Punch. Special episodes also include a fun trip to Eastern Washington and Oregon where I demystify the maraschino cherry and take you on a tour of how they’re made from orchard to jar. I hope you will tune in weekly for some Liquid Kitchen inspiration. Cheers!

Imbibing Books!
If you’re a cocktail enthusiast, then check out these must-have new books! Food & Wine just published their Food & Wine: Cocktails 2011 and is available now. I penned the vodka chapter which is loaded with recipes from myself as well as guest mixologists Anu Apte from the Seattle’s Rob Roy and H. Joseph Ehrmann of San Francisco’s Elixir.  Some of my faves for summer include my Tea’Thyme and Pineapple Pico cocktails.

Spirit Industry icon Gary Regan recently published his Annual Manual for Bartenders, 2011. After careful research and testing, “Gaz” picked his top 101 mixologists recipes!  It’s an amazing book for any mixologist or budding bartender – I’m honored to have my Bollywood cocktail recipe included. If you love cocktails, make sure to sign up for Gaz’s Ardent Spirit newsletter – it’s one of my faves!

More Cocktails at the Manhattan Cocktail Classic
In May, I traveled to New York and imbibed with some of the best mixologists, bartenders and cocktail enthusiasts at the Manhattan Cocktail Classic! Along with famed mixologists Charlotte Voisey and Jamie Boudreau, we led an informative and interesting seminar called “Three Mixologists, Three Cocktails, Three Ways or Cocktail Menage a Trois!” We each took three classic cocktails and put our special spin to them. You can see a video of our demonstrations on Small Screen Network.

IACP—International Association of  Culinary Professionals
This past June my Culinary Associate Heather Jones and I  traveled south to Austin, Texas for this annual conference. This is a worldwide industry event inviting culinary experts from all areas (chefs, restaurateurs, photographers, etc.) to come together, attend seminars and dish out tasty offerings. This year I led a specialty seminar called “Better to be Bitter.” People loved the hands-on a tasting and learning just what bitters are as well as how to use them… it really is better to be bitter!

The IACP cookbook awards are always a must attend event. I am so excited for chef pal Lisa Dupar whose cookbook Fried Chicken & Champagne won Best First Book – a great honor! Congrats Lisa!

After a week of seminars by legends like Shirley Corriher (making her famous lighter-than-air biscuits and teaching us all about baking science) to some fine Texas cuisine demos by luminary Chef Stephan Pyles, it was time to check out Austin’s food trailers (trucks) with chef gal friends Danielle Custer and Lisa Dupar.

My new friend, a Texas Armadillo!

Lisa Dupar and Danielle Custer checking out the East Side King Food during our Austin food trailer foray!

The Local Yolk food trailer … so cute!

The temperature was HOT for these NW gals … but we trekked on to taste quite a few of the city’s best street grub.

Gourdough’s was my fave — and the naughtiest! Giant doughnuts topped with crazy and oh-so-tasty things! Funky Monkey: grilled bananas and cream cheese icing. Porkey’s: Canadian bacon, cream cheese & jalapeño jelly. Mother Clucker: fried chicken and honey butter. Yes, quite a gut bomb, but oh-so-good!

Gourdough’s BIG FAT DONUTS!

Other food venders ranged from Korean barbecue to fish and chips with curry sauce to killer Texas-style BBQ. I’m full just thinking about it!

Tales of the Cocktail
Tales of the Cocktail is probably the biggest of the cocktail events this year. Every July, mixologists, spirit producers and enthusiasts from all over the world convene for a week of amazing parties, liquor tastings, spirited dinners and seminars. This year I did a seminar with internationally renowned Modern Mixologist Tony Abou-Ganim on H2O Cocktails. We discussed the how’s and why’s of water–based cocktails using flavor–infused waters with complex–character vodka. Master Distiller Thomas Kuuttanen from Purity Vodka joined us to answer all those geeky questions that we couldn’t. TOTC is open to the public so you don’t need to be a pro to party with the professionals. Stay tuned for my next newsletter to hear all the imbibing details. In the meantime, check out an episode of Kathy Casey’s Liquid Kitchen to see how to make a Purity Watermelon Habanero H2O Cocktail — so perfect for summer sippin’!

On-Air with Kathy Casey! Dishing with Kathy Casey on KOMO New Radio
I’m excited to announce that you can catch me on Seattle’s KOMO News Radio AM 1000/97.7 FM! Art Sanders will be Dishing it up with me every weekend. I’ll cover what’s hot in Seattle from seasonal treats (cherry mojitos, anyone?), new restaurants and festivals (check out this lavender lemon soda) to entertaining at home. Catch me throughout the day and evening every weekend on KOMO!

Buzzin’ Around Town
As the summer months take over, I’m happy to announce that my bees are back with the addition of another hive! That’s right, I have two hives now! The bees love zooming around our urban garden and deliciously feed off the wild fennel blossoms and blooming edibles.  I can’t wait to taste this year’s batch of yummy honey. You too can have a taste for yourself and order yourself a jar of my special Liquid Kitchen 5130 Honey!

Don’t forget to check my column D’lish with DList Magazine, my posts on Amazon’s Al Dente blog and keep your eye out for my upcoming column in in the new Sip Northwest Magazine, where I’ll be covering the newest NW Spirits and Bars!

I’ll be headed out California soon for the Flavor Experience then off to Canada for the Canadian Club Whiskey distillery tour! Stay tuned with my tasty tweets.

Wishing you a wonderful and d’licious summer! – Kathy

———————————————————————————————————————————

Be sure to follow me on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog or find Sips & Apps on Facebook for all my tasty travel tidbits.

If you haven’t signed up for my Newsletter, you can sign up here.

One of my super faboo friends from Secret Handshake, Dena Hysell, produced an independent film that is opening in theaters tomorrow, July 22nd! A Little Help stars Jenna Fischer (from The Office!) and Chris O’Donnell. It’s a movie for everyone who’s felt that life threw them a curveball out of nowhere and how to cope with it.

Here’s a post from Dena about why independent movies need our support.

Check here to see where this delightful movie is playing near you!

This week, I’m heading south to The Big Easy – it’s time for Tales of the Cocktail, a spirited gathering of cocktail enthusiasts and talented mixologists from around the world! What better place to hold an event like this than New Orleans, a city known for its party-town attitude and great foods and drinks and of course the birthplace of the cocktail as we know it.

Speaking of its libatious history, the French Quarter circa 1830 set the stage for apothecary Antoine Peychaud, a Creole immigrant, to create the famous Peychaud’s Bitters.  Bitters had long been used for medicinal purposes, said to cure everything from indigestion to jaundice and “hysteria” in women, but Peychaud’s secret family recipe, mixed with brandy was the concoction he delighted his friends with after hours. As if he wasn’t making enough of a contribution to mixology as we know it, he served his guests from eggcups, known as ‘coquetiers’ (pronounced ko-ke-tays), which evolved into the word cocktail. Good thinking, Antoine.

The drink caught on, particularly at The Sazerac Coffeehouse where it earned its name, made the switch from brandy to rye and gained a dash of absinthe. The rest is history!

And speaking of bitters – a lot of people ask me what the heck to do with bitters. I consider them the salt and pepper of cocktails. When a drink just needs that little extra something, throw in a dash of bitters. They add complexity and depth of flavor … I can’t imagine that Sazerac without them!

So, wherever you might be this week, raise a glass with me to magical New Orleans, the Sazerac, and the pioneers of cocktail creation like Antoine Peychaud and all my friends at Tales of the Cocktail!

Sazerac
Makes 1 cocktail

1/4 oz Ricard or absinthe
2 oz rye
1/4 oz Simple Syrup
4 dashes Peychaud’s bitters
Garnish: Wide lemon disk

Rinse a chilled Old Fashioned glass with Ricard or absinthe; set aside. In a mixing glass, measure in the rye, syrup and bitters. Fill mixing glass 3/4 full with ice and stir swiftly for 20 seconds. Strain into liqueur-rinsed glass without ice. Squeeze lemon disk over top of drink then drop in.