I was reading Esquire and came across this most interesting of cocktails.
In the ever fashionable trend of “Molecular Mixology” a few Esquire staffers created the Wiskeyburger Cocktail, described by Esquire’s David Wondrich as “a glass of tan liquid with some greenish froth on top and a dill-pickle slice hanging off the rim.”
According to Wondrich, the exchange went like this:
What’s this? we asked.
Okay. What’s in it?
“Beefskey, tomato syrup, mustard —