Liquid Lab’s Burnt Whiskers

Liquid Lab NYC Co-Founders Gregory Lucas and Parker Boase (l-r).

Liquid Lab NYC is revolutionizing the traditional method of cocktail making and turning it into a 21st century brand of mixology. Being trailblazers in their field, Liquid Lab NYC has the distinction of being first to offer exciting new services of its own invention. The company’s flagship home base is in the ever-present Williamsburg, Brooklyn, which gives the team hands-on access to the finest local organic ingredients and state-of-the-art equipment, all the while developing cutting-edge techniques that create unique recipes and experiences.

Offering molecular mixology, artisanal/Prohibition-era cocktails and health inspired cocktail concepts positions Liquid Lab NYC as a leader for innovation in the mixology field.

Print Recipe
 Burnt Whiskers
Course Cocktail
Cuisine Mexican
Servings
Person
Ingredients
Course Cocktail
Cuisine Mexican
Servings
Person
Ingredients
Instructions
  1. Rim highball glass with Stirrings Bloody Mary Salt Rimmer.
  2. Shake ingredients and strain over fresh ice into Highball or Hurricane Glass.
  3. Garnish with celery, fresh jalapeño, whole habanero pepper, lime wheel, fresh basil for aroma.
  4. Serve!
Recipe Notes

*Jalapeno Infusion: Add 3 sliced jalapeños to 1 liter of Mezcal. Let sit for a maximum of 48 hours and remove peppers.

Natasha Swords

Natasha Swords is an accomplished editor and writer with 20+ years of creative composition, reporting and management. She hails from Dublin Ireland where she held the position of Editor at Jemma Publications. Natasha honed her editorial skills by delivering engaging content on a wide range of topics, before finally focusing on the alcohol beverage and cannabis industries. She is Editor-in-Chief at Bonfort’s Wine and Spirits Journal as well as Drink me Magazine, where she leads all editorial content from story-idea generation to commissioning freelance writers and photographers. She also heads up CannEpoch, a lifestyle publication for the newly cannabis curious. In 2018, Natasha launched Bonfort’s Wine and Spirits Journal from inception, as well as the Bonfort’s Lifetime Achievement Award, a top-tier industry event connecting leading brands with key buyers. Steeped in the alcohol industry media, she was previously editor of Off-License Magazine, California Beverage News and Patterson’s California Beverage Journal (now Tasting Panel Magazine), and ran corporate communications for a number of alcohol supplier companies including TGIC (now Guarachi Wine Partners) and distributor, TITAN Wine and Spirits.

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