Photography: SARAH A. MILLER | Sept./Oct. 2017
Lane Casey, a barista at Juls restaurant in Tyler, Texas, shares two of his signature cocktails on his variation on the classic, ever-popular Manhattan
SUMMER DAZE – This is one of Lane’s signature drinks.
- 1 oz. of liquid from the shrub
- ½ oz. lime juice
- ½ oz. Aperol liquor
- 1 oz. lemongrass syrup
- 1½ oz. Atlantico rum
- Shake it, strain it and pour it into a tall glass. Top it with bit of pebble ice and a spritz of soda to lighten it up. Garnish with a maraschino cherry and small edible flowers.
The secret to its success: Lane says it is all about the shrub: a few slices of peaches, blueberries, strawberries and thyme mixed with granulated sugar which ferments 1 to 3 days until it forms a syrupy liquid that he strains through a cheese cloth. To this he adds from a quarter cup to one half cup of blood orange vinegar.
Why it works: The sweetness of berry flavored shrub and balances the savoriness of the liquors. “These flavors will come at you in a lot of different ways.”
THE REFRESHER – Another Lane original
- Take a slice of cucumber, 3 fresh basil leaves, 5 mint leaves and muddle (smash) them into it an intensely flavored liquid
- 1½ oz. fresh squeezed lemon juice
- 2 oz. Belvedere vodka
- 1½ oz mint syrup (equal parts mint infused water and sugar)
- ½ oz. Cointreau
- splash of raspberry syrup
- Add ice and shake and then strain. Pour into a Tom Collins glass. Garnish with a slice of cucumber and mint leaf.
- At the end add a splash of raspberry syrup.
The name: “I came up with the name when I asked people what was the first thing you think of when you drink this drink and every single time they said it was refreshing.”
What makes it so good: “Using fresh ingredients is key.”
Why it works: “Honestly, it ‘s the basil. Basil and cucumber and light liquors play very well together.”
Lane says: “If you leave out the alcohol, it makes a great mocktail.”
THE PERFECT MANHATTAN
- 3 oz. Booker’s 6-year bourbon (rye works as well)
- ½ oz. dry vermouth
- ½ oz. sweet vermouth
- Dash of orange bitters
- Dash of cinnamon infused maraschino cherry syrup
- Add ice and stir for about 75 revolutions (don’t skip this step). Strain it into a cocktail glass. Garnish with an orange peel and Luxardo brandy soaked cherry and maraschino cherry.
Lane says: “This is the classic night cap. “Very Very traditional cocktail. You don’t want to change it too much.”
Lane’s spin on the drink: He adds a dash of cinnamon infused maraschino cherry juice for a touch of sweetness and spice.