Cocktails with Kathy Casey

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June 22, 2009 by Amanda | Comments (0)

Kathy Casey our favorite celebrity chef and mixologist just published her new book Sips & Apps. The book was created for all skill levels—it has more than 100 recipes (69 cocktails and 35 appetizers), as well as more than 60 color photographs to guide and inspire you.

For your next dinner party, wow your guests with a Tuscan Rosemary Lemon Drop (recipe below) or a Cucumber Elderflower Fizz. Throw a vintage cocktail party and revisit the classics with a Peach 75 or a Dubious Manhattan. Serve an icy pitcher of Berrylicious Sangria at your next poolside barbecue. Tantalizing finger foods such as Croque Monsieur Puffs and Fennel-Roasted Walnuts, expertly paired with just the right cocktail, will make yours the happiest happy hour.

The book also includes a bar-basics section, insider tips and techniques, recipes for infused syrups, original garnishes, and fresh fruit purees, as well as some nifty extras (like a pair of ribbon markers labeled “sips” and “apps”) to create a great guide for home cocktail “chefs” and bar professionals alike.

Visit kathycasey.com to buy.

Tuscan Rosemary Lemon Drop – Makes 1 drink
Rosemary Sugar (recipe follows)
1 sprig fresh rosemary
1 1/2 ounces vodka
1/2 ounce limoncello
1/2 ounce fresh lemon juice
1/2 ounce Simple Syrup (recipe follows)
For garnishing: Fresh 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 food processor or spice grinder until finely ground. Store in a tightly sealed container for up to one month at room temperature.

Simple Syrup – Makes 3 cups
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.

2 cups water
2 cups sugar
Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.

Tip: If you don’t have limoncello, then increase the lemon juice and simple syrup to 3/4 ounce each.

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