Happy Monday Thirsty Girls. Former Thursday Thirsty Girl (is it Thursday yet?!) Kathy Casey is a chef, mixologist and small screen superstar. She’s kicking off patio-party season with the third season of her show “Kathy Casey’s Liquid Kitchen” (www.liquidkitchen.tv), showcasing her passion and creativity. Casey steps back behind the bar to share her kitchen inspired drinks just in time for some summer time fun.
Kathy is a perfect example of Thirsty Girl for this summer Motivational Monday. “Principles of the kitchen have always inspired me in the bar and am super excited about this seasons episodes as so many of them feature seasonal produce, local honey and homemade ingredients and infusions. I hope to get viewers creative juices really flowing for the summer.” Get those creative juices flowing!
Keep an eye out for these new libatious episodes airing every Tuesday on Small Screen Network. The season line-up includes a bevy of cocktails and a sprinkling of appetizer pairings, including a Luxury Gin & Tonic with a Cucumber Lime Foam, Sake Sangria (recipe follows), Metaxa Sangria and a Blended Peach Whisky Sour.
Check out Kathy’s recipe (and video!) for how to spike up your Monday.
1 (750 ml) bottle sake
6 tablespoons honey
2-inch piece of fresh ginger, peeled and thinly sliced
1 stalk fresh lemongrass, halved lengthwise, then cut into 3- to 4-inch pieces (use the entire stalk)
1/2 lemon, thinly sliced
1 small tangerine or orange, thinly sliced
1 large plum or apricot, pitted and cut into thin wedges (optional, if not in season)
In a large pitcher, combine all the ingredients and stir with a spoon, crushing some of the fruit. Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving. Serve over ice, and including some of the fruit in each serving.