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 co-founders Parker Boase and Gregory Lucas have the distinction of being first to offer exciting new services of their own invention. The company's flagship home base is in Williamsburg, Brooklyn, which gives the team hands-on access to the finest local organic ingredients, state of the art equipment all the while developing cutting-edge techniques that create unique recipes and experiences. Offering Molecular Mixology, Prohibition-era Cocktails and health inspired Cocktail Concepts allows Liquid Lab NYC to be the leader for innovation in the mixology field. Liquid Lab NYC Specializes in interactive events, installations, and monthly mixology classes. You can find their latest creations at The Attic Rooftop located in Hell’s Kitchen. For more information, visit www.liquidlabnyc.com
- 1 egg white (optional)
- 2 Ounces rum
- 1 Ounce pumpkin spice syrup
- fresh lemon juice
- 1 Ounce pineapple juice
If using, dry shake the egg white with no ice in your shaker until it begins to froth and before adding the rest of ingredients.
Shake all ingredients (including egg white) until the consistency is frothy and shaker is cold to the touch and strain over fresh ice in a rocks glass (double strain in a tea strainer if available).
Garnish with nutmeg dusting and orange rind (rind in the photo is cut with a “waffler” for a unique checkerboard effect).