As a special feature to SipNorthwest.com, bar-chef movement leader and mixologist extraordinaire Kathy Casey gives a sneak peak to her column in the current summer issue of Sip Northwest. For the full story, sign up for a print subscription today!
They say not to judge a book by its cover but when it comes to cocktails, often the first impression is the lasting one. Whether it’s a beautiful garnish, intriguing glassware or an alluring aroma that knocks you off your stool, the cocktail you will remember is the cocktail that shows you something special right off the bat!
TASTE: Addition Cocktail Spice
Headquartered in the Georgetown neighborhood of Seattle, Addition Cocktail Spice is just the thing to add a drop or two of exciting flavor to your next cocktail.
From spicy and savory Szechuan Pepper, Pink Pepper and Curry, to Rosemary, Sage, Tarragon, and Thai Green Chili, Addition uses a traditional maceration process that highlights the delicious and distinctive flavors. I love the green notes of Addition Tarragon with sweet summer peaches and the herbal notes of gin in my Frothy Summer Peach Sour.
MAKE: Frothy Summer Peach Sour
The method of this cocktail uses minimal ice, egg whites and flash blending, making for a refreshing and frothy cocktail. This recipe easily doubles.
Makes 4-6 cocktails
6 ounces (¾ cup) Fremont Mischief Gin
2 ounces (¼ cup) fresh lemon juice
3 ounces (1/3 cup) Peach Elixir (recipe follows)**
3 tablespoons pasteurized or organic egg white
8-10 drops Addition Tarragon Cocktail Spice
1 cup of ice
Garnish: peach wedges and fresh tarragon sprigs
Measure cocktail ingredients in a blender with ice. Blend on high until ice is totally blended and drink is frothy. Pour into coup or small wine glasses. Garnish with peach and tarragon if desired.
**Peach Elixir
Makes about 24 ounces (3 cups)
2 cups fresh chopped ripe peaches with skin
2 cups water
2 cups sugar
Place ingredients into a small saucepan. Bring to a simmer over medium-high heat. Simmer for one minute then turn off heat. Let steep for 30 minutes. Once cool, puree and strain through a fine mesh strainer. Store refrigerated for up to two weeks.
Recipe by Kathy Casey Liquid Kitchen®
