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Kathy Casey Age 34

about

  • since
    August 2010
  • job
    Celebrity Chef, Mixologist, Entertaining Host
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Comments
Pineapple Mezcal Cooler Cocktail 3 Sep 2013
11:58 am

Hi Sam - Thank you for watching and your great comment!

Berries and Bubbles Cocktail 5 Aug 2013
4:45 pm

Hi Celestino - Thank you for watching! I love the idea of a floating, frozen raspberry and the photo looks great!

Strawberry Basil Blush Cocktail 19 Jul 2013
12:51 pm

Thank you for your comment, Daniël! I like to pour the drinks back into the glass as a visual. It's a habit for me in bars so that the guest can see the beautiful ingredients in the cocktail when you are straining.

Strawberry Basil Blush Cocktail 25 Jul 2013
4:17 pm

Hi Nick - Thank you for your comment. I have a couple of thoughts on herbs in cocktails. I don’t usually spank my herbs, but think it is fun for a bit of visual :-) (similar to what I had mentioned to Daniël in a previous comment) and it does help to release the oils a bit. I often tear my herbs and don’t muddle them unless I am muddling fruit with them. If you do tear them you, then you'll want to give the drink an extra big shake to get their essence released into the cocktail. The basil that I was using for this episode ended up being super mild; so a harder shake was needed. Numerous factors come into play (including different times of the year and different strains of herbs) that can change up the flavor and potency of any herb. I always have a little taste before using. For example, something like fresh rosemary bought at the store can be mild, but from your garden, it might be super strong. All these factors I take into consideration when making a cocktail and how I need to incorporate them into the drink. I am never a fan of super muddling herbs like mint, so much as that it changes the appearance of the cocktail and then the drink is full of pulverized pieces. Herbs, like fresh sage, can be super strong and will need a light tear and shake. Then sometimes the variety of sage can overall be mild; it's all up to nature. I don’t think any of these ways to incorporate herbs into a cocktail are bad at all. The only really incorrect method is muddling herbs with ice, which is a no-no as we all know. And last but not least I always like to put a tiny sprig of the herb on the cocktail so you get a lovely whiff of it before sipping - thus enhancing the drink and adding on to the experience.

Bloody Good Balsamic Mary 24 Sep 2012
2:06 pm

Lawerence - That's a great idea, too! Steven - Thanks for asking. For my Bloody Mary, I'm using Demitri's Bloody Mary Rimshot. It tastes great with this drink. You can purchase them on their website: http://www.demitris.com/store/rimmers

Bloody Good Balsamic Mary 11 Oct 2012
11:20 am

Steven - Thank you for such kind words! I'm glad that you like the show and enjoy my recipes. I'll definitely shake/stir up some fun for the future!

Luxury Gin & Tonic Cocktail with Cucumber Lime Foam 7 Jun 2012
10:51 am

HI Anthony - Fresh egg whites can give a fluffier texture. Most foams made with just egg whites do fall faster and have less stability than those made with some added gelatin. I really like the gelatin and egg white combination - foams made with both have an amazing shelf life and really hold up on cockails. I use a bronze or gold style gelatin sheet. But sheets vary aroudn the world. (if using the silver very paper thin sheets - you would need to double the amount) I was just in canada and their gold sheets in BC were thinner - so i had to increase the gelatin a touch. This recipe for the cucumber foam is a great base recipe. You can switch out the Monin cucumber syrup for any of their other flavors such as peach or pear or even rose. I have an upcoming segment that i show how to do a honey lemon foam that is super tasty! Thanks for your great questions - check out my other foam recipe in the Kaiffer Colada eposide for a coconut foam that uses coconut milk instead of egg whites. Keep shaking it up! Kathy

Luxury Gin & Tonic Cocktail with Cucumber Lime Foam 2 Aug 2012
5:18 pm

For making my foams, I use the 0.5 L canister. You can find the Monin Bitters in the link below: http://www.moninstore.com/prod_Detail.html?prodID=235 Hope this helps! Kathy

Metaxa Sangria 5 Jul 2012
12:45 pm

Hi Steve, that's a great question! For this particular sangria recipe, I recommend using a merlot or syrah. I also like to use a Spanish Rioja wine, too!

Maguey Harvest Cocktail with Tim Master 14 Dec 2011
1:13 pm

Hi Rhett, Thank you for your comment and question! In regards to warming cocktails, some cocktails are just made to be warm while others are just made to be cold. The Ilegal Mezcal in Tim's Maguey Harvest cocktail comes out more when warmed, contributing a more robust flavor in relation to how the particular agave is treated. I have not seen a lot of cocktails that are served both ways, but this one works very well. It really depends on where I'm at: I live in Seattle where it's currently cold so this would be a great cocktail served warm, but I was just recently in Miami where I could have taken this cocktail cold. Cheers! - Kathy

Grapefruit Negroni Cocktail 8 Nov 2011
11:57 am

Hi Oliver, Thanks for the comment. I do agree that the purest form of a cocktail, such as the ever classic Negroni, is often the best way to enjoy it. There is also always room to play and have fun behind the bar, like putting your own spin on things. -Kathy

Zen Garden Cocktail 17 Oct 2011
8:42 am

Agave nectar is availible at well stocked grocery stores as well as on-line such as at www.monin.com or on amazon.com. Yuzu is availible bottled at asian grocers.They are mainly for flavor and have no alcohol content. Enjoy and thank you for watching!

Platinum Sparkle Cocktail 17 Oct 2011
8:44 am

HI Jacob, those bottles that I use I bought many years ago. I like to search antique stores, garage sales and second hand stores to find unique bottles and glasses. Thank you for watching! Best, Kathy

Clover Thyme Club Cocktail 22 Sep 2011
1:49 pm

Hi Rhett, Thank you for your question; yes shaking the egg whites alone first without ice is the "dry shake".. It does make for a bit fluffier drink. But if you really shake the drink super hard w ice you will still get nice results. It's fun to experiment with this. Many bartenders will take the spring off of a hawthorn strainer and put it in w the egg whites when doing the dry shake to act as a 'whisk" when shaking. Thanks for tuning in! - Kathy

Clover Thyme Club Cocktail 22 Sep 2011
1:50 pm

Hi Charlie, The syrup will last about 2 weeks refrigerated and yes! you can add like 1-2 Tablespoons vodka and it will help it keep even longer! Great comment! - Kathy

Whole Fruit Strawberry Daiquiri 29 Jul 2011
2:23 pm

I like Sailor Jerry or Cruzan 9 for spiced rums.

Port of Mischief Punch - Charlotte Voisey 6 Jul 2011
10:43 am

HI Antoine - the water is optional and i liked it without :-) For the Spiced simple syrup combine 2 cups water, 2 cups sugar, 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. Bring to a boil then chill. This will make about 3 cups. Add more cinnamon or nutmeg if you like more spice. I also like to add a pinch of ground allspice as well. Thanks for watching, Kathy

Port of Mischief Punch - Charlotte Voisey 7 Jul 2011
9:33 am

Hi Antoine, Both Charlotte and I love Sailor Jerry in this punch recipe. Of course, it's all about personal preference and what your favorite spiced rum is. Kathy

Citrus 75 Cocktail 7 Jan 2011
2:15 pm

Good question, Lawerence! Limoncello typically does not have any citrus juice in it because as citrus juice sits in products, the color and flavors of citrus tend to brown out. All the flavor of the limoncello comes from the peel, which is a different essence of the lemon flavor.

Citrus 75 Cocktail 28 Feb 2011
3:30 pm

HI George - thank you for your questions. There really arn't a lot of limoncello's out there that can compare with the taste of homeade. The ones that are commercially available in the US are all about the same quality. Sorry I cant be of more help here. Regarding anytype of beeswax or vegetable coating: a lot of produce has this. It is a natrual product and it is used to keep the "freshness in". It is a good rule of thumb to wash all fruits and vegetables before using consuming. I prefer muddling as it releases the essential oils as well in the rind - but always rinse first. Cheers! Kathy

Tuscan Martini Cocktail 3 Jan 2011
12:39 pm

Hi Blair! The best way to store the olives is in an air-tight container and keep them refrigerated for up to 3 weeks.

Tuscan Martini Cocktail 18 Apr 2011
9:53 am

Hi Tyler! Blanc is good in this recipe – but dry is also great. I think go with personal preference.

Hot Buttered Egg Nog with Rum 3 Jan 2011
11:01 am

Hi Blair! The recipe on the left is for the Buttered Egg Nog mix and will make about 7 cups (around 30-36 servings). The recipe on the right is for the actual drink itself and is good for 1 serving.

Hot Buttered Egg Nog with Rum 10 Dec 2011
12:57 pm

Hi Tomek, That is a great question! In the US, you can usually buy great eggnog during the holidays. Most higher end grocery stores usually carry some great brands.

How to Make Fruit Purees 23 Jun 2011
8:30 am

HI - glad you all like the fruit puree videos! The simple syrup and lemon bottles are ones that i have had for many years. I like to collect unique bottles to put my cockail ingredients in. Antique ones are very cool - I keep my eye out for fun pieces at antique stores, garage sales, pottery barn etc.

How to Make Fruit Purees 12 Nov 2013
11:08 am

Hi Celestino - Yes, the addition of a little sugar and acid help to stabilize them, but usually 5 days is the maximum when refrigerated. You can also freeze them for up to 3 months. Thanks for watching!

Piña Colada 23 Nov 2010
11:58 am

Hi Lawrence, enjoy!! I alos love a little passion fruit or mango puree in my Pinda Coladas!

Berry Purity H2O Cocktail 2 Nov 2010
4:32 pm

I love the complex charecter flavor of Purity Vodka and it pairs well nicely with infused waters. You can muddle the berries in the Fiji water - but i like the idea of letting the fruit infuse whole over time - giving it the beautiful pink translucent color but with lots of flavor. I feel there is a big movment to cockails that are dry and crisp and easy on the waistline. Enjoy- Kathy

How to Make Cocktail Foam 23 Nov 2010
8:33 am

HI Tony - yes you can adjust the recipe and still use 2 cartridges. I believe you shoudl be fine to use the 750 ml canister - just be sure to look at the fill line.

How to Make Cocktail Foam 23 Nov 2010
8:41 am

HI Blair, I like to recommend pasturized egg white but if using organic fresh eggs - 1 large egg = about 1 - 1 1/2 oz of white. Best to seperate and then meausre the whites. The mixture should be strained through a fine mesh strainer before being added to the iSi. Enjoy!