Jesse Casey

Jesse Casey

@jessecasey.com

I guess I'm posting my cocktails now

557 followers857 following1.1K posts

Party Hat 🍸 recipe by Lindsay Matteson, Amor y Amargo via The Mix with @robertsimonson.bsky.social 1½ oz bourbon (Old Grand Dad subbing for Elijah Craig) ¾ oz Cocchi Americano ¾ oz Montenegro 2 ds orange bitters orange twist Stir, strain into rocks glass over ice

It's Fall. Finally season for an Up-to-date 🍸 this one modified with raisin aragh 2 oz rye 1 oz Amontillado sherry ½ oz orange liqueur ½ oz aragh 2 ds Angostura bitters Stir, strain, orange twist

An experimental Manhattan 🍸 using a fun new ingredient 2 oz bourbon 1 oz sweet vermouth 1 oz SAG Persian raisin aragh 2 ds Angostura bitters orange twist It's super interesting. The raisin is definitely there. I should try next in a drink template that typically uses sherry. Maybe an Up-to-date?

Sandia Cooler 🍉🍸 an invention that's become a staple during 🍉 season 2 oz reposado tequila 2 oz watermelon juice ¾ oz lime juice ½ oz agave nectar 2 ds peppercorn tincture 5 drops 1:4 saline Shake, strain into a highball glass. Top with seltzer.

Saladito 🍸 2 oz mezcal ¾ oz lime juice ¾ oz 3:1 honey syrup 1 ds 1:4 saline Shake, double-strain into a coupe, garnish with a pinch of cayenne. I love lime with honey.

Naked & Famous 🍸 one of my favorite Joaquin Simo creations with a bonus pic of the card from my Paradise Cocktail Lounge game 1 oz mezcal 1 oz Aperol 1 oz Yellow Chartreuse 1 oz lime juice 5 drops 1:4 saline Shake, double-strain into a coupe. No garnish.

Scarborough Fair Martini 🍸 in 80 year old Czech crystal Sarah's grandfather brought home after the war 1½ oz navy strength gin 1 oz dry vermouth ½ oz ultrasonic parsley/sage/rosemary/thyme tincture* 5 drops 1:4 saline Stir, strain into tiny coupes. Express and discard a lemon twist.

* 🌿 tincture was from last weekend's experiments with the ultrasonic bath. 20g total of the herbs in 200ml 151 proof neutral spirits, vacuum sealed and ultrasonic bath for 30 min, filtered and added 100ml water to get the ABV close to 50% Other experiments included dill and blueberry skins.

Also experimented with mint in different solvents (151 everclear, 80 proof vodka, 1:1 simple syrup). The vodka ABV was too low to prevent browning from oxidation. The syrup pulled less flavor, but didn't immediately brown.

Bourbon Peach Smash 🍑🍸 2 oz bourbon (Old Grand Dad bonded) 1 oz lemon juice 1 oz peach syrup* 5 drops 1:4 saline Shake, strain into rocks glass filled with crushed ice. Garnish with a spring of mint.

* 🍑 syrup: juice peaches in a cold-press juicer. Measure sugar content (11 brix for these peaches) and add enough sugar to get to 50 brix. Blend in a blender (on low to avoid creating heat) until sugar is integrated.

Basil Daiquiri 🍸 more fun with this weekend's ultrasonic basil tincture 1¼ oz rum ¾ oz ultrasonic basil tincture 1 oz lime juice 1 oz simple 3 5 drops 1:4 saline

Here's the tincture process. It's still very green several days later, no sign of oxidation

Jesse Casey@jessecasey.com

* Tinctures were made with my newest toy, an ultrasonic cleaner 100ml 95% ABV neutral spirit 11g flavor (peppercorns, cinnamon sticks, or basil) Vacuum seal, then 30min in the ultrasonic bath, then filter Add 100ml water to proof down to 47.5%

Basil Martini 🍸 2½ oz gin ½ oz basil tincture* 1 oz dry vermouth 2 ds peppercorn tincture* 5 drops 1:4 saline Looks like Ecto Cooler. Tastes pretty good!

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* Tinctures were made with my newest toy, an ultrasonic cleaner 100ml 95% ABV neutral spirit 11g flavor (peppercorns, cinnamon sticks, or basil) Vacuum seal, then 30min in the ultrasonic bath, then filter Add 100ml water to proof down to 47.5%

Next time I'd make a bigger batch of the basil using a nice gin as the solvent and no down-proofing. Might be great in a tomato water Martini.

Basil Martini 🍸 2½ oz gin ½ oz basil tincture* 1 oz dry vermouth 2 ds peppercorn tincture* 5 drops 1:4 saline Looks like Ecto Cooler. Tastes pretty good!

Rooftop Strawberry Daiquiris 🍸 celebrating that we finally have some furniture up here 2 oz rum 1 oz lime juice 1 oz strawberry syrup 5 drops 1:4 saline

This afternoon's 🍸 break between assembling deck furniture 2 oz bourbon 1 oz lemon juice 1 oz mixed fruit syrup* 1 bsp Chartreuse Elixir Vegetal 5 drops 1:4 saline Shake, strain onto crushed ice Garnish with a spring of mint

* Syrup is leftovers from making peach, strawberry, and cherry sorbet. Measured the sugar content of the combined puree and then added sugar to get it to 50 brix.

Agave Martini 🍸 3 oz Gracias a Dios agave gin 1 oz Cocchi Extra Dry vermouth 2 ds King Floyd's Buddha's hand bitters 5 drops 1:4 saline grapefruit twist

Test Agave Martini 🍸 2 oz agave gin 1 oz dry vermouth 2 ds Buddha's hand bitters 5 drops 1:4 saline grapefruit twist Tasty! The botanicals of gin with the backbone of a vegetal mezcal

Jesse Casey@jessecasey.com

Some fun new bottles to try. L to R, Jean Cavé Blanche d'Armagnac, Paranubes Café de Olla liqueur, Gracias a Dios Agave Gin

Coconut-blasted Boulevardier 🍸 2 oz rye 1 oz Campari 1 oz sweet vermouth 2 ds coconut blast* orange twist * Overproof rum fat-washed with coconut oil, inspired by The Rockwell Place

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VoteHub projects Chris Rabb to win the Democratic primary for Pennsylvania U.S. House District 3.

Olive Oil Negroni 🍸 (olive oil gin, day 2) 2 oz olive oil gin 1 oz sweet vermouth 1 oz Campari orange twist Day 2, the emulsion was mostly intact, just a slight film on top that reintegrated with a shake In a Negroni, the olive oil flavor is less present, but the added body is still apparent

Jesse Casey@jessecasey.com

Olive Oil Martini 🍸, experimenting with the "densing" technique developed by Iain McPherson at Panda & Sons in Edinburgh 2¼ oz olive oil dense gin* ¾ oz dry vermouth 3 ds peppercorn tincture 5 drops 1:4 saline lemon twist

Pistachio Daiquiri 🍸 2 oz pistachio dense rum ¾ oz lime juice ¾ oz Natty Boh lager syrup 5 drops 1:4 saline See quoted skeet for info about densing

Jesse Casey@jessecasey.com

Olive Oil Martini 🍸, experimenting with the "densing" technique developed by Iain McPherson at Panda & Sons in Edinburgh 2¼ oz olive oil dense gin* ¾ oz dry vermouth 3 ds peppercorn tincture 5 drops 1:4 saline lemon twist

Olive Oil Martini 🍸, experimenting with the "densing" technique developed by Iain McPherson at Panda & Sons in Edinburgh 2¼ oz olive oil dense gin* ¾ oz dry vermouth 3 ds peppercorn tincture 5 drops 1:4 saline lemon twist

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Olive Oil Martini 🍸, experimenting with the "densing" technique developed by Iain McPherson at Panda & Sons in Edinburgh 2¼ oz olive oil dense gin* ¾ oz dry vermouth 3 ds peppercorn tincture 5 drops 1:4 saline lemon twist

I read about "densing" – creating a stable alcohol-fat emulsification by blending under a vacuum – and I was curious. When I found a vacuum lid for the blender I already owned, I knew I had to try it.

* Olive oil gin 300g gin 5g olive oil 1) Sous vide for ~20 min at 120F so everything is the same temperature 2) Put in the blender and pull a vacuum 3) Blend for 2 min, rest for a minute 4) Repeat 2x 5) Release the vacuum and bottle

Pineapple juice cocktails, day 2: an improv 🍸 2 oz gin 2 oz pineapple juice ¾ oz Faccia Brutto Centerbe ¾ oz lager syrup (50 brix) 5 drops 1:4 saline Would be nice with a bouquet of mint