Casey Hearts Cocktails

How to Make a Rosarito Hechizado

Translating or "Bewitched Rosarito" this cocktail is a San Diego interpretation of a Mexican hot chocolate. There's a lot going on in this one-- from the spicy notes of Acho Reyes to the cinnamon forward Horchata Vodka and onto the deep chocolate notes of the 8-Ball Whiskey, it's a decadent dessert in a glass. The pinch of salt balances the sweetness, bringing out the complex meld of flavors. This is the perfect Halloween cocktail to enjoy while the kids count their candy.

Rosarito Hechizado

2 oz 8-Ball Chocolate Whiskey

1 oz Ancho Reyes Chili Liqueur

1 oz Fugu Horchata Vodka

2-4 dashes Peychaud's Bitters

Pinch of Salt

How to Make The Zesty Potion

The Zesty Potion

2 oz 8-Ball Chocolate Whiskey 

1 oz Cointreau

1 oz Cream

.5 tsp Cinnamon

3 oz Soda Water

Add 8-ball, Cointreau, Cream, and Cinnamon to a cocktail shaker (or mason jar if you're simple like me). Add ice & shake vigorously for roughly 1 minute. Strain into a collins glass with ice, and top with soda water slowly to allow the foamy goodness rise at the top. Garnish with an orange peel and fun straw of your choice.

How to Make a Gin Sour

I'm on a gin kick, my friends. I cannot stop drinking martinis, gin & soda, gin gimlets, sours, negronis, you name it. Gin is a beautiful spirit, and I'm planning to celebrate it properly in 2019. So let's kick it off with one of my favorite classics, The Gin Sour. This bright and airy cocktail allows the glorious intricacies of gin to breathe and shine through. Somewhere along the line, a bartender in my travels introduced me to the addition of Allspice Dram for the ultimate winter feel, and I've been making my gin sours this way ever since. Not only does the warmth of the allspice round this one out, but it also balances quite beautifully with the gin and lime, bringing this one home. I hope you enjoy this one as much as I do!

The Gin Sour

1 1/2 oz Gin 3/4 oz Lime Juice 3/4 oz Simple Syrup 1/4 oz Allspice Dram 1 Egg White

How to Make a Brown Derby

A little bit sweet, a little bit sour, the Brown Derby is a mash up of the light and dark side of bourbon. The mix of bourbon and grapefruit is both sweet and tangy, and the complexity of the honey syrup adds a floral sweetness that really elevates this one. A quick Google search on the origin of this one told me it was named after an LA hot spot near the Sunset Strip in the 1930's. Once you taste it, I think you'll see why this classic has stood the test of time.

The Brown Derby

2 oz Bourbon 1 oz Grapefruit Juice 1/2 oz Honey Syrup 3-5 Dashes Peychaud's Bitters

Shake, strain, serve up and garnish with mint.

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How to Make a Mint Julep

I couldn't get out of National Bourbon Month without a Mint Julep video. Y'all didn't think I'd leave you hanging, did you? This Kentucky Derby classic is beyond simple to make. I know I do it a little bit differently than the traditional prep, but I think this makes it easiest to do at home, and it best combines the ingredients. Without futher ado, here's the Mint Julep.

Mint Julep

2 oz Bourbon 1/2 oz Simple Syrup 5-7 Mint Leaves

Muddle mint leaves and simple syrup together. Add bourbon, crushed ice, combine quickly. Pack the glass with crushed ice, garnish with a mint sprig and a straw.

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How to Make a Millionaire

I mean really, who doesn't want to drink something called a Millionaire? This one is sweet with some light orange flavors and some gentle spice. The egg whites add a bit of dry, velvety texture to this one that softens the usual bite you get from a rye. Don't be fooled though, because this one is definitely a whiskey heavy cocktail, and the rye is the star of the show.

The Millionaire

2 oz Rye or Bourbon 1/2 oz Grand Marnier 1/4 oz Grenadine 1 Egg White

Dry shake, then add ice & shake again vigorously. Strain into a coup, garnish with Peychaud's Bitters.

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How to Make The Bourbon Swizzle

If Saturdays are for having fun, then swizzles are the perfect weekend beverage. Not only are they beautiful to look at, but they're delicious to drink. This drink is sweet, citrusy, and the mint adds a bit of lightness to balance the ginger and bourbon. Note that if you don't have a swizzle stick (admittedly, neither do I) you can utilize your barspoon to get the job done!

The Bourbon Swizzle

1 1/2 oz Bourbon 1 oz Lemon 1/2 oz Ginger Liqueur 1/2 oz Simple 5-7 Mint Leaves Angostura & Peychaud's Bitters

Muddle mint, top with ice. Pour remaining ingredients over ice, top with Ango & Peychaud’s Bitters.

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How to Make The Kentuckiano

It's officially fall, and the bourbon is still flowing here! I've got another great drink coming your way today. Meet the Kentuckiano. This one came into my inbox a few weeks ago from one of the million bartending/cocktail/mixology lists I'm on, and from the moment I read it, I knew it was going to be great. The closest thing I can equate this to is a stirred version of the Paper Plane-- so subbing the citrus for the Dolin Rouge. This one is sweet, with hints of dry bitterness and round orange spice. It's a lovely stirred cocktail that will keep you warm on those chilly nights. Enjoy!

The Kentuckiano

1 1/2 oz Bourbon 1 oz Amaro Nonino 1/2 oz Aperol 1/2 oz Dolin Rouge Vermouth 5 Dashes Peychaud’s

Stir, strain into rocks glass over ice, garnish with lemon or orange peel.

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How to Make The Eastern Sour

It's the last day of summer, and I'm sending it off with a simple drink to bridge the gap from tropical tiki vibes to the warm flavors of fall. The Eastern Sour is a simple sour with a twist, featuring the delicate almond flavors of Orgeat and orange juice to soften the biting sour acidity of lemon juice. The result is a warmer profile (think of spiced orange) with hints of vanilla and almond.

The Eastern Sour

2 oz Bourbon 2 oz Orange Juice 1 oz Lemon Juice 1/4 oz Simple Syrup 1/4 oz Orgeat

Shake, strain over ice, garnish with an orange slice, mint, and 2 Luxardo cherries plus a bit of the syrup.

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How to Make Pickle’s ‘Pear’adise

Quick shoutout to my silly man for naming this drink. After tasting a few beverages from my last few videos, I told him I needed a name for this one. His first question upon inspecting the drink was, "Is this a tiki drink?"

I said, 'Eh, loosely." He then took a sip.

"This drink tastes like San Francisco." I was confused. Then I remembered the last time we visited San Francisco, we went to Smuggler's Cove.

"Are you referencing our trip to the tiki bar?" I asked.

"Yeah," he responded. He took another sip. "This is like a pear tiki drink. Since your nickname is Pickle, this one should be called Pickle's 'Pear'adise."

Cue me singing Coldplay in my head until the end of time.

This one has a lot going on, but I think overall it's pretty well balanced. There's some cinnamon going on, a little bit of warmth with caramel and vanilla notes, and then the pear cuts through. Let me know what you think of this one in the comments!

Pickle's 'Pear'adise

1 oz Bourbon 1 oz Spiced Rum 1/2 oz Horchata Vodka 1/2 oz Pear Liqueur 1/4 oz Ginger Liqueur 3/4 oz Lime Juice Top with Angostura Bitters

Shake all ingredients except Angostura Bitters together in a shaker. Half fill a tiki glass with ice, then dump the entire contents of your shaker (yup, drink and ice included) into the glass. Top with Angostura Bitters. Garnish with whatever makes you feel most excited to consume this one.

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