Doug Fir Sparkletini with Kathy Casey

Natalie drops in on Kathy Casey at her food studios for the holidays. As America’s first female executive chef, Kathy has been working in the restaurant world for years. She was deemed the original “bar chef” by Dale DeGroff and has been instrumental in bringing fresh ingredients behind the bar. In this episode Kathy mixes up her very festive, and very Northwest, Douglas Fir Sparkletini from her ninth book, “Sips and Apps”.


1 1/2 oz Douglas Fi infused gin

3/4 oz fresh lemon juice

3/4 oz white cranberry juice

1/2 oz simple syrup


Shake with ice.

Top with a splash of brut Champagne or dry sparkling wine.

Garnish with small sprig of douglas fir and one cranberry.


Federico Cuco 22 Dec 2009
6:18 am

Thank you very much for uploading this interview to the website.
Best regards

Federico Cuco

Lawrence Spies 22 Dec 2009
6:24 am

Interesting! I want to start infusing liquors with different flavors, Might have to start with this one! I wonder how Spruce would taste? Also want to use Chipotle Peppers as an infusion ingredient, I was thinking of 7 oz of Chipotle in adobo sauce and a whole bottle of Triple Sec or other orange liqueur for 24 hours…

blair frodelius 22 Dec 2009
11:51 am

Great video Natalie!

I wanted to let your viewers know that when doing infusions, always check to make sure the additives are not hazardous to your health.  In addition, check the infusion every 24 hours to make sure it is not too intense. 


Blair Frodelius

Natalie - The Liquid Muse 8 Jan 2010
9:55 am

Hi Federico, Lawrence and Blair,
Thanks for the input and for watching Inspired Sips. We appreciate your support!

Cheers! Natalie

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