Home / Food & Culture / Signature cocktails

Signature cocktails

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.”



  • 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.




About Danny Mogle

Leave a Reply

Your email address will not be published. Required fields are marked *