“We wanted this drink to feel unique and bold yet refreshing and adventurous. The earthy and tropical essence reflects the Springtime of year and the funky style of Lady Jane.”—Stuart Weaver, General Manager of Lady Jane
The Other Shore
1 ½ oz. Mace & Orange-Infused Ak Zanj Clairin Rum
½ oz. Heirloom Pineapple Amaro
1 oz. fresh carrot juice
½ oz. Pineapple Gum Syrup (buy from companies like Small Hand Foods and Liber & Co)
¾ oz. lemon juice
Combine all ingredients and whip shake with pebble ice and pour into a hurricane glass. Garnish with a big mint bouquet and a crazy straw.
Mace & Orange-Infused Ak Zanj Clairin Rum
For every one bottle of rum add:
1 pinch of whole mace (ground mace if need be)
1 orange peel (entire orange)
1 c. carrot pulp
Combine ingredients and set at room temperature for 24 hours or sous vide at 150° for two hours.
Ask The GM: Stuart Weaver
What’s the inspiration behind “The Other Shore”?
“The inspiration behind this cocktail is Spring! Lucas Polack and Zuri Barnes, two of our star bartenders, created this cocktail together with Spring colors and flavors in mind. We wanted an adventurous and funky cocktail that wasn’t fruity, so the earth-forward flavors from the rum and carrot juice combined with the fresh pineapple makes for a great blend of flavors.”
Tell our readers a little more about Lady Jane.
“Lady Jane is your creative, neighborhood cocktail bar. We feel our space is a true gathering place to enjoy cocktails in great company. Our staff is one of a kind, and their genuine hospitality makes for an easy-going atmosphere where you can unwind with like-minded people.”
What brought you to Lady Jane?
“I moved from Washington D.C. to Denver in 2019 and Lady Jane scooped me up as soon as I touched down. I’ve always been in the food and beverage industry, but when I moved to Colorado, I made the switch to strictly cocktails and spirits.”
What makes Lady Jane different than other cocktail bars?
“The cocktail menu at Lady Jane is extremely collaborative with each of our bartenders. Our bartenders are creative people and we are constantly introducing new drinks and changing our menu as the seasons change.”