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Alma Blanca
1 1/2 oz Siembra Azul Bianco
3/4 oz Domaine de Canton
1 oz fresh lemon juice
1/2 oz fresh pineapple juice
1/2 oz The Liquid Chef Aloe-Lemongrass Syrup
2 Tablespoons fresh corn kernels
1 Teaspoon hierba santa (herb saint)
Muddle the corn and the syrup in a mixing glass. Add the rest of the ingredients and ice. Shake and double strain into rocks glass filled with ice.
Garnish with a habanero flower.
Here is a tribute to the Americas as Cinco de Mayo celebrates “La Batalla de Puebla”. Ingredients native to the Americas are blended together in this soft textured cocktail: corn, subtle habanero, sweet aloe vera, Siembra Azul, and hierba santa.
VIEW VIDEO
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Before Dawn
"With out honey your bar is incomplete." Taste the difference.
1/2 oz buckwheat honey
1 1/2 oz Highland Park 12 years old Single Malt
1/2 oz Cherry Heering
3/4 oz fresh lime juice
1 oz fresh pink grapefruit juice
Garnish: slice of crystallized ginger and and flamed lemon peel
Pour all the ingredients in a shaker with ice shake and strain into a martini glass.
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The Liquid Lab: Creativity with No Boundaries. by Lani Chun
Three more groups were in attendance throughout the month of April at The Liquid Lab, a program that will be in effect for a limited time with hands-on, interactive sessions of very select bar professionals.
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April 5th Participants, creations, and comments that were made about The Liquid Lab included:
Brendan Sullivan, 230 5th Ave:
1/2 oz Monin Pomegranate Syrup, 2 oz POM, 2 oz Scorpion Blanco, 1/2 oz Monin Agave Nectar, pinch of chipotle powder
"I had no idea how wonderful and complex the spirits of Mexico could be. I'll never look at tequila and mezcal the same way."
Israel Nocelo, Positano Coast & Tequilas:
1 1/2 oz Scorpion Reposado, 1 oz Castries,1 oz 1921 Crema de Tequila, muddled fresh cactus pear
"The Liquid Lab is something unique, found in a speak-easy setting, where feelings and knowledge, art and culture are discussed by Junior Merino and shared by talented professionals."
Cedric Hosy, Geisha:
White truffle honey, Domaine de Canton, Leblon, Tobacco leaves, Key limes
"I enjoyed The Lab alot, it's an amazing experience and I look forward to learning more from Junior."
Rafael Reyes, Lava Lounge:
2 oz Siembra Azul Reposado, 1 oz Boiron Mango Puree, 1/2 oz Monin Agave Nectar, 1/2 oz fresh lemon juice, 1 oz lychee aloe vera juice, 1/2 oz yellow chartreuse
What was the most innovative concept you witness today?
"It was a learning experience in all fields and just having the opportunity to create new cocktails from the awesome selection Junior has."
Moises Galarza, Gabriela’s Restaurant:
1 1/2 oz Scorpion Blanco, muddled apples, 1/4 oz Monin Ginger Syrup, 1/4 oz Monin Elderflower Syrup, 1/2 oz Boiron Mandarine Puree, 1/2 oz Combier
"It was great to be able to share knowledge with fellow professionals."
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April 12 Participants and creations included:
Wilmer Lopez, Iguana Café:
2 oz Siembra Azul Blanco, 1 1/2 oz Combier, 1 oz lime juice, three muddled gooseberries
What was the most innovative concept you witnessed today?
"How one can integrate all of the elements of the kitchen with the bar, with no limits."
Rafael Aguila, Cuba:
1/4 oz Boiron Raspberry Puree, 1/4 oz Boiron Blackberry Puree, 1 slice fresh, muddled ginger, 2 oz Domaine de Canton, 1 1/2 oz G'Vine Floraison, 1 oz Moet and Chandon Imperial Brut, 1/2 oz St. Germain
Which concepts will you be implementing in your establishment?
"Koppert Cress Micro Vegetables and The Liquid Chef's Salts"
Ben Demarchelier, Monkey Bar
2 1/2 oz Leblon infused with black cumin & white raisins, muddled: cucumber, jalapeno, Boiron Mango Puree, splash of Monin Agave Nectar
"Informative and enlightening. I learned so much and felt like I could take so much to work from this bartender think tank."
Jason Litrell, The Randolph
1 oz Leblon infused with Kaffir Lime and Cardamom, 1 oz Brugal Anejo, 1/2 oz Boiron Kiwi Puree, 1/2 oz Combier, 3/4 simple syrup, Liquid nitrogen
"Exceptional! The Liquid Lab staff was extremely knowledgeable without pretense or motive."
Luz Milena Coeinsndt, Café Ronda:
2 oz Scorpion, 6 grassphoppers muddled, 3 kumquats muddled, 3/4 oz lime juice, 1/4 oz simple syrup
What was the most innovative concept you witnessed today?
"Fusion of the kitchen and the bar."
Alex Valencia, Havana Alma de Cuba:
2 oz Scoripion Silver Reposado, splash of Tabasco Chipotle, 3/4 oz simple syrup, 3/4 oz lime juice, 2 slices of cucumber, pinch of Koppert Cress Coriander Cress, Rim with The Liquid Chef Pasilla Salt
"Creativity in The Liquid Lab has no limits."
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April 19th Participants and creations included:
Don Dunbar, Del Frisco's, and Philadelphia:
muddled black carrot, habanero, English cucumber, Monin Lemongrass Syrup, Combier, Leblon
Which concepts will you implementing in your establishment?
"More Castries!"
John Salas, Havana Central:
1 1/2 oz Scorpion Reposado Mezcal, Mesquite oil
"Junior brings unparalleled knowledge of drinks, spirits, techniques and methods."
Steven Rodriguez, The Manhattan Club:
G'Vine Nouaison, Boiron Strawberry, Blackberry, and Blueberry Purees, Castries (Peanut Rum Crème, simple syrup, Chambord
"My experience was amazing! It was informative and very educational. Junior rocks!!!"
John Freeman, Elizabeth:
1 oz Pisco, 1 oz Averna, 1/4 oz lemon juice, 1/4 oz lime juice, egg whites, Regatta gingerbeer, and garnish with grapefruit zest.
Olga Plofincova, Elizabeth:
2 oz G'Vine Floraison, 1/4 oz pomegranate molasses, 1/2 oz Boiron Green Apple Puree, 1 barspoon of orange blossom honey, 1/2 oz fresh lime juice
What was your experience at The Liquid Lab like?
"GREAT! Everything was perfect."
Georgia Westwood, Havana Central
Siembra Azul Blanco, Domaine de Canton, Monin Rose Syrup, Boiron Guava Puree, fresh orange juice.
"Junior has inspired our bartenders and managers by enticing the creative energy commonly overlooked. It was an honor to have been invited to Junior's amazing "Liquid Lab"."
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During the April sessions, the participants were treated to one of Junior Merino's signature experiences in which he utilized spirits within a few ceviches and hors d'oevres. Junior prepared an oyster ceviche (sitting in a sauce composed of Domaine de Canton and Boiron Blood Orange Puree), a mixed seafood ceviche (marinated with Combier, Siembra Azul Blanco, and POM) with bay scallops, shrimp and crab, and a tuna lollipop (marinated in sesame and pine peppercorn infused Highland Park 12). Heidi Merino, also culinary trained, even got to showcase two of her "cocktail" dips: one with buttermilk, spices, and Kaffir lime and Cardamom infused Leblon, and a creamy crab spread with G'Vine Nouaison and Domaine de Canton and fresh herbs.
David Suro, the producer of Siembra Azul Tequila and owner of Tequilas Restaurant in Philadelphia gave a presentation on tequila for the April 5th session and on his way out, he said "It was wonderful to be surrounded by people that appreciate quality spirits. This experience was great for me as a producer to witness how these professionals can take my product to the next level. This is one of the best programs Siembra Azul is a part of."
Please stay tuned for next month’s participants’ experiences and concoctions...
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Featured Liquid Team Member of the Month: by Lani Chun
May's spotlight is on The Liquid Team's, Fernando Lopez from Mendoza, Argentina. Fernando began working in Café Ronda in 2004 and it was here a year later that The Liquid Chef-Junior Merino met Fernando, and in just a few short months, Fernando became a part of The Liquid Team and traveled all over the USA and Mexico with Junior to events in Vegas, the Hamptons, The French Culinary Institute and headed a number of events here in New York and DC.
When Fernando Lopez began to work with Junior Merino, he was inspired to enter the world of mixology and Junior was able to open new vistas and doors in this industry for Fernando. For Fernando, creating a cocktail and to see the satisfaction on guests' faces is what this job is all about as well as working with the best. Junior Merino's motto of "Taste the Art. Drink with all your Senses" is what inspired Fernando Lopez to create this cocktail called "La Mancha." (named after a play about Don Quijote)
Now-a-days, you can find Fernando Lopez at Rayuela Restaurant where he is currently overseeing the cocktail menu that Junior Merino created for the establishment as well as creating some special cocktails of his own that can all be sampled at 165 Allen Street between Stanton and Rivington.
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La Mancha
3/6 lemon
3 slices of English cucumber
1 1/2 oz G'Vine Nouaison infused with saffron
1/2 oz agave nectar
1/2 oz Inniskillin Ice Wine
Garnish with a foam made of Domaine de Canton and Lemongrass
Muddle the lemon, cucumber, and agave nectar in a mixing glass and then add the G'Vine and Inniskillin. Add ice, shake and serve on the rocks. Garnish cocktail with the foam and a slice of cucumber.
Foam instructions:
In an ISI ProWhip add Domaine de Canton, Lemongrass Syrup, lime juice, and lecithin. Add two nitrous cartridges (cream chargers) and shake vigorously.
Saffron and G'Vine Infusion instructions:
For 8 hours, allow 0.1 grams of Spanish Saffron to infuse in a container with one bottle of G'Vine Nouaison then strain.
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Press Links
Texas Monthly April 2009
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
PR Web August 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
Bev Network December 2007 |
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SAGARPA by Lani Chun
April 22, 2009
The Liquid Chef, Inc. and The Liquid Team are proud to be a part of this third edition to the new stage of Sabores Authenticos de Mexico (Authentic Flavors of Mexico). This year, SAGARPA's theme for this amazing event was "La Cantina", following the timeline from last year's theme of "Pre-Hispanic Ingredients... Indigenous Flavors of Mexico" in which Junior Merino created cocktails with Siembra Azul Tequila, fresh corn, heirba santa, and habanero and another with tejocote (Mexican Lady Apples) and Los Amantes Mezcal.
For this year, Junior Merino- The Liquid Chef created four absolutely wonderful cocktails, utilizing ingredients native to his homeland. There were two cocktails served with Cazadores Tequila: the Blanco was mixed with pulque (fermented agave juice) and orchata (a native beverage made from rice); the other cocktail with the Reposado had Damiana (a flower native to Baja California), a touch of jalapeno and apple cider vinegar. The Liquid Chef also created two cocktails with Scorpion Mezcal: using the Blanco infused with hierba santa, Junior Merino combined nance liqueur (a yellow cherry native to the Yucatan), limas (sweet Mexican lemons), and Combier; with the Anejo, The Liquid Chef mixed coconut and Castries, which was representing a traditional drink of Veracruz typically made with aged rum, condensed milk, and crushed peanuts.
Together with Chef Roberto Santibanez, guests were treated to a perfect pairing seasoned with the colors, ingredients, and sabores that can only be described as Mexico.
Please Visit These Links To See Our Coming Up Events...
NY Spirit Awards
New York Bar Show
Tales of the Cocktail
Tales of the Cocktail
Polished Palate
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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.”
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