Liquid Kitchen » Welcome to the Liquid Kitchen!

  • Welcome to the Liquid Kitchen

    Kathy Casey is widely regarded as the original bar-chef, and Liquid Kitchen, the beverage consulting agency she founded, stands as a pioneer in bringing the principles of the kitchen into the bar. Liquid Kitchen has something to offer everyone, from exciting recipes for home cocktail enthusiasts to full services for global brands, suppliers and operators.

I’m in love with Flash Blending!

snowdrift

That’s right, blending. Now, I am not talking about loads of ice and slushy sweet concoctions. I’m talking about the way they do it in Peru for Pisco Sours… heavy on the spirit, fresh citrus, a dash of simple syrup, egg white and a touch of ice. Then flash blended until thoroughly frothy.

Flash blending was the inspiration for my Snow Drift cocktail – a beautiful (and delicious) example made with botanical Martin Miller’s Gin, fresh lemon juice and housemade Cranberry Ginger Syrup… and of course egg white.

Batched to make 4 cocktails, this is the perfect recipe for a holiday party or a little après-ski get together. So elegant served up in coup glasses and garnished with a cranberry and piece of candied ginger on a pick.

A frothy libation to delight …. like just-fallen snow. – Kathy

Snow Drift
Housemade Cranberry Ginger Syrup adds holiday flair to this festive and frothy cocktail. You can also mix the syrup with sparkling water and a squeeze of fresh lemon for the holiday party designated driver.

This recipe easily doubles or pre-batch large amounts of this cocktail by changing ounces to cups. Then blend 4 ounces (1/2 cup) of the pre-mix with 1/2 cup of ice.

Makes 4 cocktails

4 ounces (1/2 cup) Martin Miller’s Gin
1 1/2 ounces (3 Tbsp.) fresh lemon juice
1 1/2 ounces (3 Tbsp.) Cranberry Ginger Syrup (recipe follows)
1 1/2 ounces (3 Tbsp.) pasteurized or organic egg white
——————————
1 cup ice
Garnish: candied ginger and cranberry on a pick (optional)

Measure cocktail ingredients in a blender with ice. Blend on high until ice is totally blended and drink is frothy. Pour into coup glasses. Garnish with candied ginger and cranberry on a pick if desired.

Cranberry Ginger Syrup
Makes about 20 ounces or enough for 12 cocktails.

1 cup fresh or frozen cranberries
4 tsp. finely grated orange zest
4 tsp. finely minced fresh ginger
2 cups water
2 cup sugar

Place ingredients into a small sauce pan. Bring to a simmer over medium-high heat. Simmer for 1 minute then turn off heat. Let steep for 30 minutes. Then strain through a fine mesh strainer – pressing out the cranberries. Store in a pretty bottle refrigerated for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen®.

Back to TopContactShare on FacebookTweet this Post

Kathy Casey’s Liquid Kitchen Cocktail Show Gets TASTE Awards Nomination

 

TA-laurels-white2012

We are honored and excited to announce that Kathy Casey’s Liquid Kitchen has been nominated for Best Drink or Beverage Program – Web at the 5th annual TASTE Awards, honoring tastemakers from all areas of the media!  Our wonderful director and producer, Colin Kimball of Small Screen Network, is nominated for Best Director and Best Producer also.

A big Liquid Kitchen thank you to all of our viewers and loyal fans who tune in, engage with, and share Kathy Casey’s Liquid Kitchen – we’re raising a glass to you!

In honor of our nomination, let’s pop open some bubbly and celebrate in style with the Berries and Bubbles cocktail from the Liquid Kitchen!

Cheers! – Kathy

Back to TopContactShare on FacebookTweet this Post

What’s Shakin’?

Welcome to the new website for Liquid Kitchen. My team and I are excited to have a beautiful new platform to showcase our work, episodes of my cocktail show, and share new exciting cocktails, techniques, and all things spirited.

Industry experts and associates Dänny Ronen and Keith Waldbauer, both also prolific writers, will be chiming in with a blog here and there as well. Stay tuned!

I thought for the first blog I would write about a cocktail that combines two of my favorite spirits in the iconic old fashioned cocktail. For the Evander Old Fashioned, both gin and rye whiskey are stirred with a touch of Cointreau and house-made Angostura syrup, spiced with cinnamon, nutmeg, and clove. A spritz of lemon peel oil over the top adds a lovely flavor dimension – as that’s what we love here at the Liquid Kitchen – layers of flavors!

I hope you will stir up an old fashioned with me and help us toast our new site. Here’s to enjoying many great cocktails together. – Kathy

Evander Old Fashioned
This drink combines two of my favorite spirits in my twist on an Old Fashioned. The Spiced Angostura Honey Syrup is also delicious stirred or shaken into other classic cocktails such as a Collins, or of course any whisky drinks!

Watch a video on how to make this cocktail.

Makes 1 drink

3/4 ounce gin (I prefer to use a London dry style)
1 ounce rye whiskey
1/4 ounce Cointreau
1/4 ounce Spiced Angostura Honey Syrup (recipe follows)
Dash Fee Brothers Peach Bitters (optional)
Garnish: lemon peel disk

Measure the gin, rye, Cointreau, Spiced Angostura Syrup, and peach bitters into a mixing glass. Fill glass three-quarters with ice. Stir with a bar spoon. Strain into an old fashioned glass filled with fresh ice or a ice ball.  Spritz lemon disk over drink then tuck in the drink.

Spiced Angostura Syrup
Makes 1 cup

1/2 cup water
3/4 cup Liquid Kitchen Honey – or local honey
5 cloves, crushed
1 cinnamon stick, broken
1/8 tsp.  ground nutmeg
1 Tbsp. Angostura Bitters

Combine water, honey, spices and bitters in a small pan over high heat. Stir, and bring to a quick boil – then immediately remove from the heat and let spices infuse for 1 hour. Strain the syrup through a fine mesh strainer. Store refrigerated for up to 2 weeks.

Recipe © Kathy Casey Liquid Kitchen

Back to TopContactShare on FacebookTweet this Post