|
|
|
| |
 |
|
G'in Fennel
1 1/2 oz G'Vine Floraison Gin
1/2 oz Martini & Rossi Bianco
3/4 oz fresh lime juice
1/2 oz The Liquid Chef Aloe-Lemongrass Syrup
2 Tablespoons chopped fennel.
Muddle the fennel and syrup in a mixing glass. Add the rest of the ingredients and ice. Shake and double stain into rocks glass filled with ice.
Garnish with a sprig of fennel greens.
April showers may bring May flowers, but June flowers bring G'Vine Floraison. This delicate gin mixes with subtle flavors of fennel and aloe to create this great cocktail, great for sipping on a rainy day or any day.
VIEW VIDEO
|
|
| |
 |
|
La Futura
Shock your tastebuds and electrify your senses with this high voltage cocktail.
1 part or 1 1/2 oz Corzo Tequila Blanco
1/2 part or 3/4 oz Domaine de Canton Ginger Liqueur
1/2 part or 3/4 oz Pineapple Juice
2/3 part or 1 oz Fresh Lime Juice
1/3 part or ½ oz Agave Nectar
Garnish: slice of cristyllized ginger and lemon peel
Pour all the ingredients in a shaker with ice, shake and strain into a margarita glass or rocks glass.
|
|
| |
|
| |
 |
|
The Liquid Lab is in Session by Lani Chun
The Liquid Lab opened its doors to the first participating group of mixologists, bartenders, and writers that The Liquid Chef, Inc. had invited from various establishments all over New York City. Participants included: Amaury Robayo of Macondo, John Pomery of Hideout, Sami Silbert of Whiskey Park NYC, Eryn Reece of Louis 649, Justin Noel of Pranna and Contemporary Cocktails, Katherine Martinelli of Starchefs.com and Fernando Lopez of Rayuela.
Participants were treated to blind tastings in beautiful stemware that was provided by Steelite of various liquor categories followed by cocktail creating sessions in which they were able to let their imaginations run wild implementing our selection of spirits along with exotic ingredients, spices, juices, honey, and just about anything you can shake in a cocktail. Liquid nitrogen, and dry ice, along with ISI whip cream canisters, were available for the more adventurous mixologist to create a more molecular concoction. Even micro vegetables by Koppert Cress made it into more than a couple of creations.
It was exciting to watch the participants browse through shelves and shelves of ingredients to find the perfect ingredient for the cocktails that they were creating, but it was more enjoyable to watch how the group interacted with each other, learning new ideas from one another, tasting each other's cocktails, and lending a ready hand if someone had a mental block.
At the end of the session, each participant was asked about their experience and here are just a few comments that they had to say:
Justin Noel said when asked what his experience at The Liquid Lab was like said, "I really had a great time. It was a true lab and to go and play with other mixologists is a great leaning tool. Also getting to work with Junior Merino is a fantastic opportunity."
Created: ½ oz Swack, 1 ½ oz Siembra Azul Blanco, ¾ oz lemon juice, 1 oz simple syrup, 5 muddled raspberries, ¾ oz pink grapefruit juice, sprig of rosemary and a flamed orange zest.
Katherine Martinelli said, "This is a really cool program. It encourages people to experiment and gives them access to flavors and products they wouldn't normally have."
Created: 2 oz G'Vine Floraison, a pinch of Limon Cress, ¾ oz simple syrup, ¾ oz Boiron Guava Puree, ½ oz lime juice.
Eryn Reece "really enjoyed this experience."
Created: 1 oz G'Vine Nouaison, ½ oz Domaine de Canton, 1 oz Soursop Concentrate (guanabana), pinch of limon cress, 1 oz lemon juice and 1 barspoon of simple syrup.
When asked about her experience, Sami Silbert said, "Great! Hospitable, so nice, they went out of their way to make sure you had any ingredient imaginable."
Created: Combier, dragon fruit juice, The Liquid Chef Hibiscus-Spiced Syrup, egg whites, and Boiron Raspberry Puree and Liquid Nitrogen until sorbet consistency.
Amaury Robayo had "lots of flavors that helped open my palate."
Created: 1 oz Combier, 2 oz G'Vine Floraison, 4/6 lime, 8 Basil Cress, 1 oz lime juice, 1 ½ oz Aloe Juice.
"Amazing!!!!!!", wrote Fernando Lopez.
Created: 1 Tblsp of yellow bell pepper, ½ oz Agave Nectar, 1 oz lime juice, ½ oz Combier, 1 ½ oz Scorpion Anejo Mezcal.
John Pomery stated, "If you can't find inspiration in Junior's Lab, it is doubtful you'll find it anywhere."
Created: 2 oz habanero infused Siembra Azul Anejo, 1 oz Castries (peanut rum crème), ½ oz simple syrup and a bar spoon of orange blossom water.
At the end of the session, the participants were then treated to a night on the town with cocktails and dinner. The Liquid Lab's all day extravaganzas will be the most coveted invitation of the year!
Please stay tuned for the next Liquid Lab session.
READ MORE at Saborearte.com
READ MORE at nymag.com |
|
| |
 |
|
Featured Liquid Team Member of the Month: by Lani Chun
April's spotlight is on The Liquid Team's, Amaury Robayo. Amaury started bartending four years ago in NYC’s Café Ronda, following his passion for food and cocktails. It was while at Café Ronda, that The Liquid Chef, Inc. discovered Amaury and his yen for cocktail creation. He then trained extensively with The Liquid Chef- Junior Merino and led The Liquid Team at a few events such as Hedge Funds Care and assisted The Liquid Chef at La Triologia. In January 2008 Amaury relocated to Rayuela and when Macondo opened, he became the head bartender where he oversees The Liquid Chef's cocktail program while implementing weekly feature cocktails that he created.
When asked about his use of ingredients when creating a cocktail, Amaury said , "I use herbs, flowers, and leaves to aromatize the cocktail." Here is his creation: |
|
| |
 |
|
Monserrate (named after a mountain in Bogota, the city that Amaury comes from)
2 oz Earl Grey Tea and Fig infused Siembra Azul Blanco
¾ oz Domaine de Canton
½ oz Earl Grey Syrup
1 oz fresh lime juice
Garnish with a dried fig and a kaffir lime leaf
Infusion: Slice 8 dried mission figs and put into a container and add five tea bags of Earl Grey tea and allow to sit for 24 hours then strain.
Place all ingredients into a shaker, add ice, shake and pour into a rocks glass then place garnish.
Process for the Earl Grey Syrup: add 5 tea bags to 32 oz of boiling water and let it steep for 24 hours then add 2 parts sugar to 1 part of tea in a pot on low flame and stir until dissolved. Allow to cool before use.
Amaury states, "Just like a good breakfast, you will experience the dryness of the tea, the sweetness of the fig, and the spiciness of the ginger."
To try this unique cocktail, please visit Macondo on 157 E. Houston Street, NYC on the lower east side. This cocktail pairs perfectly with spicy dishes.
|
|
| |
|
|
Press Links
Philadelphia Citypaper January 2009
Fox News January 2009
City Paper January 2009
Special Events Feature Cocktail Couture
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
Artisanal Tonic Water
The New York Times (Shaken & Stirred) July 2008
El Universal June 2008
Food and Wine Magazine April 2008
New York Times March 9th, 2008 |
|
| |
|
| |
 |
|
Private Event at Fleurish Clothing by Lani Chun
The Liquid Team attended and made four of The Liquid Chef- Junior Merino's signature cocktails for a private function at Fleurish Clothing that was thrown for the Macy's corporate buyers that were visiting from California: Coming Up Roses, Tropical Mojito, La Clasica Azul (Siembra Azul's interpretation of the classic margarita) and a Vodka-Fennel cocktail.
Guests were entranced with the Tropical Mojito as well as Junior's award-winning Coming Up Roses. The Liquid Team demonstrated a few of the cocktails, step-by-step, for a few guests that wanted to be able to duplicate these cocktails at home. The beauty of the fashions of Fleurish Clothing and the creativity and potable art of The Liquid Chef, Inc came together to create an amazing trend for the evening. |
|
| |
|
| |
 |
|
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.”
READ MORE |
|
| |
|
