Paper Palate

Sips & Apps by Kathy Casey is an inspiring Cocktails and Nibbles book. Kathy is a “bar chef.” Like any chef, she creates new recipes; in her case, drinks recipes, and she explores and tweaks the old favorites. She has her signature cocktails, she knows her craft and she shares the results with us in this fantastic book.

I am curious about new tastes, but when it comes to cocktails, I am not very adventurous. I know a few recipes and I’ll stick to them. No more! Kathy is taking me by the hand and after my first trial a “Montreal” I am ready to follow her wherever she will take me

To start the book, she goes through the main ingredients, like say fruits and vegetables: did you know that sangria dates back to the Roman times? that you should not peel tree fruits (apples and pears) before adding them to cocktails?

Then comes the equipment and, surprisingly, not a lot is required, followed by the tricks of the trade with a very useful page on liquid equivalence and for the likes of you and me teaspoons are much easier to handle than fluid ounces.

The cocktail recipes are divided into 5 sections

• “Creative” with the likes of “Red Square Martini,” dry white vermouth/Russian vodka/raw beet
• “Inspired,” where my Montreal came from
• “For a crowd,” which I can imagine will be very useful for summer parties with its recipes for punches and sangrias
• “Clear-headed” - think of these friends who are driving
• “Liquid desserts and hot drinks” - sheer indulgence

Each recipe has “un petit chapeau” to tell you all about it. And, of course, last but not least a chapter devoted to extra delicious nibbles, which are so easy to make and will place you up there with the party gods and goddesses.

Kathy Casey’s bio:

“Kathy Casey is a celebrity chef, mixologist, TV and radio personality, and author of nine cookbooks, including the James Beard-nominated Kathy Casey’s Northwest Table. As one of the first female executive chefs in the United States, Kathy was featured as one of Food and Wine’s hot new American chefs. Kathy founded Kathy Casey Food Studios and Liquid Kitchen, a food and beverage consulting firm and research and development facility. She is also owner of Dish D’Lish cafes and specialty food line. When not dreaming up the next big thing, Kathy can be found foraging for wild mushrooms and harvesting kiwis from her urban Seattle garden. For more cocktail recipes, Dish D’Lish products and the latest buzz, visit www.kathycasey.com.”

MONTREAL

• 1 1/2 ounces rye whisky
• 3/4 ounce sweet red vermouth
• 1/8 ounce Pernod
• 3 dashes Peychaud’s bitters

For garnishing

Long orange-zest twist

Fill a cocktail shaker with ice. Measure in the rye, vermout, and Pernod. Add the bitters. Stir. Serve on the rocks in an old-sahsioned glass, or strain into a martini glass. Garnish with an orange twist.