Master Mixologists: Co-Founders of LIQUID LAB Gregory Lucas & Parker Boase

Parker Boase's Southern family upbringing was enriched with an extensive culinary background. The passion for the service industry was instilled in Parker at a young age so the art of craft cocktails was an easy fit for him. After relocating to New York City and a brief stint in modelling, Parker focused all of his attention into the mixology world and the lush history of cocktail culture. He has since worked for several well-known Manhattan establishments and has developed a deep understanding of the hospitality industry.

Gregory Lucas started his bartending/mixology career as a teenager in Manhattan, Lucas has worked for some of the most prestigious bars/clubs/hotels in the industry that include SPA, Hiro, High Bar and opening PH-D at the Dream Downtown just to name a few. Gregory was fortunate enough to work with industry leaders and tastemakers throughout his cocktail career and journey, not knowing that it would foreshadow what was to come. Furthering his education and knowledge of the industry he studied Operation Business Management with a focus on Food & Beverage Operations at NYU.

Broadwayworld.com interviewed Parker Boase and Gregory Lucas about their careers and Liquid Lab.

When did you first become interested in the cocktail culture?

G: A few years after I started bartending in NYC (around 2003). I've always been interested in odd food combinations/ingredients so Mixology came naturally to me.

P: I had been working in restaurants since childhood, my mom is a pastry chef so the food/bev industry has always been close to my heart. I had always had a hankering to jump behind the bar and did so as soon as I turned 21, the rest is history !

What innovations in mixology and bartending do you find fascinating? (This can be new products, liquors, seasonal ingredients, etc.)

G: I always find seasonal trends fascinating. It's always challenging and exciting to experiment with the "latest spirit" and "trendiest produce item" of the moment to create a balanced and delicious cocktail.
P : Lately we have been really into incorporating seasonal homemade jams and preserves into specialty cocktails, such as The JetSetter, which is available at The Attic Rooftop this season. It gives it a nice fruity well rounded vibe and an interesting flavor. We've also been experimenting with alcoholic caviar which makes for an exceptional presentation and an innovative new way to enjoy spirits and liqueurs.

How do restaurant and bar guests encourage your creativity?

G: Parker and I are big foodies, so we are constantly getting inspired by odd ingredient combinations from restaurants. A knowledgeable bar guest can always be inspiring because you have the opportunity to experiment on them!
P : Interacting with guests and customer service is one of the most important parts of our industry. I always love it when a customer tells me what they like and allow you to customize a bespoke cocktail for them. Its a great way to stretch your creativity and theres nothing more satisfying than the look on someones face when they fall in love with something you made up on the fly.

What are your preferred "classic cocktails" and why?

G: I love the Corpse Reviver #2. Perfect example of balance and longevity. Perfection...!
P: I love a good Boulevardier, a mixture of Bourbon or Rye, Compari, and Sweet Vermouth. The combination of flavors sends you on a journey. I can drink them all night.

What are some of your favorite infusions and how you like to use them in drinks?

G: I love a good jalapeño infused tequila (too obvious I know). I also like to play with double ingredient infusions like a ginger-mixed berry (Vodka) or a pineapple-green pepper (Gin or Tequila).
P: While I'm not personally a huge Vodka drinker, I do love a good Rosemary Infused Vodka. It has an herbaceous and rustic flavor to it that pairs really well with a lot of other ingredients. I'm also a fan of our Vanilla/Chai Tea infused Gin, so smooth you forget its alcoholic.

Tell us about a few of your signature cocktails and why they are distinctive.

G: "Dusk Till Dawn" (also available at The Attic) is one of our more recent cocktails and it's been a personal favorite and a big hit with clients and friends. It's a perfect balance between spicy, sweet and bitter. It has a Tequila base, muddled jalapeño, aperol, pineapple and agave. After the first sip you immediately feel like you should be yachting on the Dalmatian Coast..! We also have a few wonderful twist on the Moscow Mule. It's the season for refreshing drinks.
P: Our "Tomato Basil Martini" has always been a hit. People always think its going to be like a Bloody Mary but its so much more complex than that, and doesn't have the thick texture of a classic Bloody Mary. People who like it LOVE it. A wonderful combination of Grape Tomatoes, Thai Basil, Hot Sauce and Fresh Citrus. We get a lot of social media hits for this cocktail after we teach people to make this in our interactive classes.

Give us your perfect pairing for a cocktail and a culinary selection.

G: The traditionalist in me loves the "Power Lunch" of the '70s combo; pairing of a vodka martini alongside a hearty steak. Lately I've been pairing a spicy meal (Mexican or Indian) with a refreshing cocktail like the Aperol Spritz. I think it's a perfect pairing because the herbs from the Amaro liqueur helps with digestion and the bubbles or seltzer keeps you refreshed.
P: I like to course out my cocktails with the food depending on what I order, similar to wine pairings. I typically start with something spirit forward like a Manhattan or a Gin Martini, and then something more refreshing midway like a Moscow Mule, or Aperol Spritz, and then finish with either a digestif or something on the sweeter side. Im a sucker for an Espresso Martini Paired with any Dessert.

Tell us a little about your company or restaurant.

G & P: Our Company, Liquid Lab NYC, has been around now for 4 years. We started the company in Williamsburg BK on the side as we were still bartending. Both of us having a similar background in the industry and an obsession with food/ingredients/cocktails so it just made sense. Being the first company in NYC to offer an array of services allowed our company to grow rapidly. We've been pretty fortunate with our wide array of high profile corporate clients who are passionate about what we offer.

Everything has been an organic progression and at the beginning it was mostly through word-of-mouth. We've now traveled to several cities outside of NYC to produce events (D.C, Philadelphia, Chicago, Boston etc.). Our most popular service would be our Mixology Classes, We currently offer Public Classes a couple times a month, best for couples and cocktail enthusiasts, along with advanced classes for more experienced guests, but mainly keep ourselves busy with Corporate Team Building Events and customized classes for Corporate Clients. It's been amazing and we've had the pleasure of working with so many amazing teams. Another service is designing cocktails for produced private events, cocktail parties, and fashion events, etc.

We also offer customized menu design for bars and restaurants, You can currently find our custom menus over at The Attic Rooftop in Hell's Kitchen in addition to a slew of other venues around and outside of the city. We've also customized menus in Austin, Nashville, Los Angeles, and London.

For more information on Liquid Lab, visit their web site at: www.LiquidLabNYC.com. The Attic in Hells Kitchen is located at 251 West 48th Street. Visit: http://www.theattic-nyc.com/#intro.