Starchefs September
The Liquid Chef was honored to have organized and hosted the mixology program for Starchefs for the 2nd year. The program consisted of six mixologists from all over the world for hands-on workshops as well as the Cocktail Congress.
Not only was The Liquid Chef the host and organizer, The Liquid Chef also headed his own seminar titled, “Textures, Densities & Sensations”. Not only did The Liquid Chef demo an innovative cocktail consisting of four layers each representing a different technique and cocktail era, the participants were also able to replicate this cocktail.
The first layer was inspired by the southern classic Mint Julep, which was stylized with Woodford Reserve and modernized with Domaine de Canton. The second layer consisted of a frozen Herradura Tequila-Rose cocktail, which pays homage to the invention of the blender in 1922 and the first frozen margarita of 1971. Granted that the Vita-Mix Barboss is much more sophisticated than the original. The third layer brings the cocktail into a more modern time of the 1948 accidental discovery of whipped cream. The Liquid Chef however substitutes the lactose for natural thickening agents with the assistance of ISI’s Thermo Whip to create the espuma (foam) with a hint of Pastis. And finally the cocktail was topped with an air created with The Liquid Chef’s Hibiscus-Rose salt and a hint of Chambord in combination with Texturas and use of a Waring Heavy Duty Immersion Blender.
