Cook, Eat, Drink, Live, Tastings NYC
This was the second year that The Liquid Chef and The Liquid Team where invited to participate on the main stage of Tastings NYC on Pier 94. Here, The Liquid Chef was introduced by renowned Chef Franklin Becker and Junior Merino gave a seminar entitled “No Passport Required-Around the World with The Liquid Chef.” This seminar consisted of ingredients and spirits from all over the world harmonized to make incredible creations.
Following the seminar, The Liquid Chef and The Liquid Team participated in Behind the Stick. This was an occasion for the guests of Tastings to get a chance to sample the cocktails that were demonstrated during the seminar and to get to know The Liquid Chef and The Liquid Team. 3 booths boasted 3 phenomenal creations as well as 3 little surprises.
The Liquid Chef’s central booth boasted a cocktail that paid tribute to the Americas with ingredients such as corn and hierba santa, and of course, Siembra Azul Tequila. The little surprise here was a margarita marshmallow. The first of the Liquid Team’s two booths was serving a holiday cocktail with G’Vine Gin, a floral, grape distilled gin from France, rhubarb bitters, cranberry syrup, and sloe gin. The Liquid Chef’s surprise here was a gelee made from G’Vine and Domaine de Canton. The other booth was serving a cocktail made from Leblon Cachaca that was infused with thyme, kiwi, and The Liquid Chef’s own brand of Aloe-Lemongrass syrup. Here, guests were treated to a gummy bear made with La Fee Absinthe and Leblon.
