This week on Kathy Casey’s Liquid Kitchen, I make an Apple Ginger Puree for my Harvest Dark & Stormy! Using my Vitamix The Quiet One, I puree a d’lish combination of fresh diced apples (I like using Granny Smith for their tart flavor), coarse minced ginger, sugar and water. The mixture compliments the ginger beer and the dark rum (you can also use a spiced rum) for my twist on the classic Dark & Stormy.
Cheers! -Kathy
Northwest cuisine is full of iconic flavors, and mussels are an integral part of the profile. I'm pretty equal opportunity when it comes to my love for these delicious bivalves, but I have a special soft spot for Puget Sound–grown Mediterranean mussels. This sweet...
Creative cocktails can come from all methods of inspiration. I made this particular cocktail for my dear friends who had their wedding in Tuscany. Rosemary and citrus play well together in both taste and aroma. This week on Kathy Casey's Liquid Kitchen™ I make a...
From their long and storied history as snake oils and medical panacea to their modern-day indispensability behind the bar of any good cocktail program, bitters have been there through the cocktail’s rise in popularity, fall during Prohibition and re-emergence as a...
