Behind the Bar: Passions in FashionMay 15, 2020 01:45PM ● By Photography by Jessica Freels
From behind the bar at Lafayette’s Batch & Brine, award-winning
mixologist, Casey Carr, carefully crafts cocktails for his loyal patrons. His “Sochu
Think You Can Dance”—whiskey, apricot, citrus tea, Chenin blanc, saffron and
ginger recipe—won Carr the distinction of “mixologist of the year” at the 2019 Art of
Mixology bartender competition.
We asked Carr to create a sophisticated cocktail for Walnut Creek Magazine readers to toast happy hour in quarantine.
“Passions in Fashion”
1.5 oz. Bourbon
.5 oz. Campari
1 oz. Fresh Squeezed Lemon
.5 oz. Passion Fruit or Pineapple Juice
.25 oz Orgeat Syrup (available at liquor or grocery store)
Mint Sprig & Lemon Twist
Shake it, pour over ice, garnish.