Kathy Casey’s Liquid Kitchen™

Fresh herbs add a wonderful aroma and flavor to cocktails. The Clover Club cocktail, originally created for the gentlemen at the Philadelphia club of the same name, is a pre-prohibition cocktail dating back to at least 1911. Kathy gives it a bit of a twist with her homemade raspberry syrup and the addition of fresh thyme from her garden.

Wonderfully fresh and full of life, the Zen Garden Cocktail celebrates what the garden provides. Coupled with the far east flavors of sake and yuzu, this cocktail is the epitome of garden fresh.

Real maple syrup is so tasty in this twist on an old fashioned cocktail – it adds not only a touch of sweetness but also a depth of flavor. Be sure to use a high quality maple syrup and keep your maple syrup refrigerated when not using.

Milkshakes are delicious. So is bourbon. Why not mix them together to create something phenomenal?1 That is exactly what Kathy Casey decided to do with her Spirited Chocolate Covered Cherry Milkshake. This one is adults only!

Mezcal is an often misunderstood spirit. Although similar to Tequila, it is worlds apart in many ways. Tim Master, Director of Specialty Spirits Division and Trade Education at Frederick Wildman & Sons, brought Ilegal Mezcal to share with Kathy and taught her a bit about this robust and unique spirit. Tim also shared his recipe for a wonderful winter Mezcal cocktail, the Maguey Harvest.

The Last Word Cocktail is a classic created during prohibition. It was unearthed by Murray Stenson, former bartender at Zig Zag Café in Seattle. This twist adds a bit of an "herbacious" note with a bit of toasted thyme.

Making your own house-made ingredients is a great way to up the quality of your cocktails. House-made syrups are a great place to start like in this bitter lemon syrup that is perfect with or without the use of a base spirit. For a savory twist, try shaking in a sprig of fresh tarragon with the gin and bitter lemon before adding the sparkling water. Another delicious twist is the addition of a 1/4 oz of green Chartreuse.

Barrel aging a cocktail is a fun and simple way to add mellow and nuanced spice to a cocktail. Check out Woodinville Whiskey Co. for barrels both large and small.

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

A special, infused vodka and homemade bloody mary mix give this bloody mary a kick! Get creative with your garnishes with this "brunch in a glass cocktail".

This blended version of a classic whiskey sour is a perfect way to celebrate wonderful ripe peaches during the summer. The addition of apricot preserves helps bump up the flavor of this cocktail – especially if using frozen peaches. Try making it with fresh nectarines or apricots if in season.

Infusing vermouth with citrus zests and spices is a great way to customize your vermouth to your tastes or for use in a special cocktail creation. Especially during the holidays, homemade spiced vermouth is a perfectly simple treat for taking your Manhattans up a notch.

I love Chartreuses’ herbal note paired with tart lime and sweet pineapple. Celery bitters adds a great extra flavor note to this green inspired cocktail.

The original Blinker cocktail dates back to at least the 1930's and was originally made with rye whiskey, fresh grapefruit juice and grenadine. Back in the day, when grenadine was a more crafted product, it was made from pomegranates. Ted Haigh, also known as "Dr. Cocktail," put his spin on it a few years back by substituting raspberry syrup for the grenadine. My variation, which I've named #3, I switched up the proportions a bit and added PAMA Pomegranate Liqueur in for a great sweet and tart balance, thus a little throwback to the original days of grenadine. Learn more about PAMA Pomegranate Liqueur at PAMAPros.com

This bubbly twist on a classic margarita is great served as a single cocktail or pre-batched for a large gathering. Instead of the typical orange liqueur or triple sec as a modifier, this recipe calls for the sweet and tart flavor profile of PAMA Pomegranate Liqueur. Learn more about PAMA Pomegranate Liqueur at PAMAPros.com

This sangria recipe is perfect for the Summer. It is light and refreshing and is a perfect accompaniment for sushi. Pick a sake that is medium dry and load the sangria with seasonal fruit!

This old fashioned is a whimsical, soda fountain inspired twist on the classic. Carbonated cherries add a bit of fizzy fun.

This light and refreshing cocktail is perfect for the summer. A honey lemon foam adds eye and mouth appeal.

Scotch plays well with Cocchi Barolo Chinato. The name of the digestif isn't just fun to say; it's one of the world's finest digestivos infused with cinchona, ginger & rhubarb. A fortified nebbiolo wine infused with tasty stuff and a little sugar make it amazing in cocktails like the Scotch based Fair Isle. Learn more about Vitamix products: commercial.vitamix.com.

This is a perfect sangria recipe for any time of the year. Use whatever fruit is in season to create infinite variations.

This classic martini with orange bitters makes for the perfect sipping partner with Bitter Orange and Fennel-Roasted Walnuts. Try this sip and app combination for your holiday cocktail party. Watch more episodes of Kathy Casey's Liquid Kitchen: smallscreennetwork.com/liquidkitchen/

Kathy had the honor of touring the beautiful cherry orchards of Washington and Oregon to see how the maraschino cherry is made from harvest to jar.

It’s what you’ll be after drinking this drink! It’s like fire and ice in a glass. But use the hot sauce with slight hand; it should enhance – not overpower. Shake in a few sprigs of cilantro for a little herbalicious’ness!

Sherry’s earthy flavor adds a rich note to this punch recipe. Want to serve more? Mix up this punch in a large batch for easy entertaining.