H2O cocktails are perfect for those wanting a real skinny drink without losing flavor and adding in artificial sweeteners and mixers. Housemade berry-infused water lends a subtle tasting note (complimenting the high-quality vodka) while also adding a beautiful tint. This dryer-style drink is light, refreshing and flavorful with a slight berry finish! For a demo on how to make this Berry Water and for other inspired sipping, check out www.LiquidKitchen.tv!
Berry H2O Cocktail
Makes 1 drink
- 1 oz Purity Vodka or high quality vodka
- 3 oz Berry Water (recipe follows)
- Garnish: Fresh berry on a pick
Serve the vodka mixed with the Berry Water—either shaken and served strained or just combined over ice.
For something non-alcoholic that’s great for a crowd, freshen up your guests glasses with this easy, quick fruit infusion drink.
Makes about 10 servings
- 1 cup mixed berries, such as raspberries, strawberries, blackberries or blueberries
- 1 long piece of lemon zest
- 4 cups distilled or bottled high-quality water
Combine the ingredients in a glass pitcher and let sit, refrigerated, for at least 4 hours—or preferably overnight, before serving.
Recipe by Kathy Casey Liquid Kitchen®
Kathy Casey is a celebrated chef, mixologist and pioneer in the bar-chef movement. She has often been touted as being the original Bar Chef. A savvy spotter of what’s hot on the culinary and cocktail scene, Kathy has been featured in numerous national and international publications and is a frequent TV and radio guest.
Kathy owns Kathy Casey Food Studios® – Liquid Kitchen®, an international food, beverage and development agency specializing in all things delicious. Her cocktail show Kathy Casey’s Liquid Kitchen™ can be seen on Small Screen Network, showcasing her passion and talent behind the bar through kitchen-inspired drinks.
An author of ten cookbooks, her latest book is D’Lish Deviled Eggs– featuring over 50 recipes of the classic American appetizer. You can find Kathy on Twitter (@KathyCaseyChef) and blogging at Dishing with Kathy Casey.