|
|
|
| |
 |
|
Junior Merino the liquid chef
In 2006, Junior Merino created the Liquid Chef as a means of harnessing his talents and knowledge as a mixologist and offer them to the public. The Liquid Chef, Inc. was founded to educate and to show case the artistry and mixability of ingredients and liquors from all over the world. In 2008, Junior Merino added the Liquid Team—a group of highly trained mixologists inspired by his passion.
Always eager to share his extensive knowledge of spirits and ingredients, Junior has been featured in Gourmet, Marie Claire, Time Out, Latina, the New York Times, Women’s Wear Daily, and New York Magazine, among many others, and has appeared on BBC Radio, Martha Stewart Radio and Televisa. He’s currently working on a new show called “The Liquid Chef.”
Philosophy
Balance and harmony are the essential qualities driving the artful execution of an elegant cocktail.
The cocktail should be served with food or any occasion that is uniquely suited to it. Fresh, quality ingredients, the complexity of their flavors, evolve with the collaborative talents of Mixologist and Chef. The result is a perfect pairing of food and drink.
Junior identifies five elements contributing to an enjoyable and memorable cocktail. First—the visual, the beauty of the creation. Second—the scent of the combined ingredients. Third—taste; the harmonious interplay of all parts. Fourth—balance; the creation of something greater than the sum of the parts. Fifth—the human element; the dedication, passion, the knowledge and respect—with out these none of the above would be possible. |
|
| |
|
| |
 |
|
Thyme For a Change
4/6 Lime
1/3 Kiwi
2 Thyme Branches
3/4 Simple Syrup
2 oz Leblon
1 oz Club soda
garnish with a sprig of Thyme
Muddle the first four ingredients then add Leblon, shake and double strain over ice and one ounce of club soda.
In honor of this momentous day a new president has been inaugurated into office. We as a Nation view this thyme of change as historical and fortuitous. For this auspicious occasion we celebrate by combining the delicate notes of thyme, the refreshing flavor of kiwi and the exotic notes of Leblon Cachaca.
VIEW VIDEO
|
|
| |
|
| |
 |
|
Les Toques Blanches
The Liquid Chef was presented with a plaque by Les Toques Blanches of recognition for excellence in the field of Mixology.
Les Toques Blanches is a french culinary Association with branches all over the world. This recognition was presented to Junior Merino-The Liquid Chef in the 2008 gastromy festival in Campeche, Mexico where there were around a 1000 students from these schools from all over Mexico. |
|
| |
 |
|
The Liquid Chef tours Peru
Junior Merino and select members of The Liquid Team were invited by the Associacion Peruana de Bartender to head seminars on the principals of Mixology and Molecular Mixology. Prior to the seminars The Liquid Chef and The Liquid Team were taken to the local market for a typical ingredient purchases only to find ourselves surrounded by rare and unique exotic fruits and vegetables native to that region. Everyday The Liquid Chef and the team were taken to a different local place to experience the traditional and native Peruvian gastronomy.
This tour was put together and hosted by Paulino Aguilar, President of the Associacion Peruana de Bartenders and Ernesto Rosado, Vice Presidente. They did an amazing job promoting and gathering the bartender, chefs, and local press for these demos. READ MORE |
|
| |
 |
|
Polished Palate
Spirits of Mexico
Junior Merino-The Liquid Chef was invited to participate as a judge at the Spirits of Mexico Tasting Competition in San Diego for a blind tasting that awarded the highest scores for Best in Category. These categories included Blanco, Reposado, Anejo, Extra Anejo, Mezcal and flavor Tequilas. See the link below for more details.
drinksmediawire |
|
| |
 |
|
November 15th, 2008 (Westchester Cottages and Gardens) --
COCKTAIL HOUR
Puttin On the Ritz
By Baroness Sheri de Borchgrave
HIGH-FLYING LIBATIONS AT THE COUNTY’S MOST LITERALLY RITZY PENTHOUSE RESTAURANT
When the Ritz Carlton Towers opened last year, it bumped downtown White Plains up several notches on the glam ladder, and it also upped the ante for the town as a culinary destination. The posh new hotel is home to two distinct fine dining hotspots, a branch of top Manhattan chef Laurent Tourondel’s BLT Steak chain and 42, the latter named for the high floor it’s perched on, which offers sweeping views down to Manhattan and clear into Connecticut. With a nightly themed cocktail program in its lobby bar, you can spend the evening doing a tony vertical bar crawl without ever leaving the Ritz complex. READ MORE |
|
| |
|
|
Press Links
Fox News January 2009
City Paper January 2009
Hispanic Business November 2008
Womens Wear Daily Lifestyle November 2008
Webstv November 2008
The Record North Jersey August 2008
Bloomberg August 2008
Daily News en Espanol August 2008
City Search August 2008
The New York Times (Shaken & Stirred) July 2008
El Universal June 2008
Food and Wine Magazine April 2008
Marie Claire Magazine December 2007
Bartender Magazine December 2007
The New York Observer August 2007
New York Magazine June 06, 2007
La Jornada April 2007
Cheers Magazine November-December 2006
Starchefs September 2006 |
|
| |
|
| |
 |
|
Services
PRIVATE EVENTS
The Liquid Chef/The Liquid Team offers original cocktail design and staffing for weddings, anniversaries, etc to add that special touch to your event.
CORPORATE EVENTS
The Liquid Chef/The Liquid Team offers original cocktail design for your event, such as holiday parties, corporate launches, etc.
The Liquid Chef offers workshops and seminars on bartending, mixology, liquor history, for your staff.
COCKTAIL DEVELOPMENT
The Liquid Chef will develop signature/specialty cocktails for Liquor brands/Restaurants based on the specifications of the client using ingredients and brands based on the event, needs, season, and
budget for almost any occasion.
SPECIALTY TECHNIQUES
• Molecular
• Fusion of the kitchen and bar
• Various Spherification Techniques
• Suspension
• Airs
• Foams
• Edible cocktails (gelees, marshmallows, Popsicle, etc.)
• Liquid Nitrogen
• Infusions
BRAND DEVELOPMENT
• The Liquid Chef will develop signature cocktails for your brand to aid in placement and sales.
• Will head Demos for press releases and/ or product/brand launch
• Staff training for brand reps and corporate establisments
• Monthly videos with webcast feature, featuring your brand available for purchase
• Will aid with product development flavor proflies and design.
• Aid in designing original concepts for marketing strategies.
• The Liquid Chef/The Liquid Team can develop your concept and execute it around your brand's philosophy
SEMINARS / WORKSHOPS
The Liquid Chef will provide a member from The Liquid Team to head/host seminars on a wide range of categories such as cocktails/brand facts and history, molecular mixology, tastings, edible cocktails, etc.
EXPOS / TRADESHOWS
The Liquid Chef/The Liquid Team will create and/or execute demos, cocktails press events for your brands and corporate accounts.
THE LIQUID TEAM
Hand picked and meticulously trained by The Liquid Chef, these members are available for each function with cocktails created by The Liquid Team/The Liquid Chef. |
|
| |
|
| |
 |
|
Leave it all Behind – Los Cabos Tequila Tasting
Imagine this: Sipping a cocktail while strolling down the snow white sands of The Hilton Los Cabos Mexico. The reality: A Tequila tasting for Los Cabos in the heart of New York.
The Liquid Chef was asked to choose what represented the spirit of Mexico for a tasting of Tequila. The Liquid Chef meticulously chose 10 brands that represents different terroirs, regions, cooking methods, distillation techniques, and the flavor profile of each one of them. READ MORE |
|
| |
 |
|
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. READ MORE |
|
| |
 |
|
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. READ MORE
|
|
| |
 |
|
Junior Merino and Tequilas Restaurant Launch Mixology Program
On Monday, October 20th, Tequilas Restaurant in Philadelphia and Junior Merino, The Liquid Chef are launching an exciting new Mixology Program. Over one dozen specially designed cocktails pair with Tequilas exceptional menu. Half of the cocktails feature Siembra Azul Tequila, but Rum, Gin and other Spirits are represented as well, all combined with fresh, gourmet, organic ingredients. This program is on going and developing.
Location: Tequilas Restaurant
1602 Locust Street Philadelphia PA 19103
215.546.0181
Tequilas Restaurant
Siembra Azul |
|
| |
 |
|
Trilogy
Location:
Cafe Frida, 368 Columbus Ave between (77 & 78 sts), New York City
Date:
Tuesday, September 30, 2008 5:00pm
Cost: $65 in advance or $75 on the same day per person
A unique evening together, once again. Cafe Frida (New York), Tequila’s (Philadelphia) and Oyamel (D.C.) join their talents and creativity to showcase the richness of Mexican Cuisine. Enjoy the tastings from these three great restaurants, meet the chefs and their staff at Cafe Frida. Tequila cocktail pairing by Junior Merino, The Liquid Chef and The Liquid Team.
RSVP at www.opentable.com/reserve/cafefrida or 212 712 2929 |
|
| |
|
