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Absinthe Cocktail
Kick off the summer with this refreshing cocktail.
3 slices of celery
1/5 granny smith apple
1/2 oz simple syrup
3/4 oz fresh lime juice
1 oz Leblon Cachaca
1 oz Le Tourment Vert Absinthe
Muddle, in a mixing glass, the celery, apple, and simple syrup. Add the rest of the ingredients, ice, shake and double strain into an absinthe glass.
VIEW VIDEO
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The Millington
TOP SECRET!!!! Want to find out more? CLICK HERE
1 oz St.Dalfour Kumquat Marmalade (or orange marmalade)
1/2 oz Combier Liqueur D’Orange
1 3/4 oz 901 Tequila Blanco
1/2 oz fresh orange juice
3/4 oz fresh lime
rim glass with The Liquid Chef Cactus-Lemongrass Salt
Garnish: slice of crystallized kumquat and and flamed lemon peel
Pour all the ingredients in a shaker with ice shake and pour shaker contents into a rocks glass rimmeed The Liquid Chef Salt.
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The Liquid Lab: Smokin' by Lani Chun
Two more groups were in attendance throughout the month of May at The Liquid Lab, one group from New York and one group from Philadelphia.
The NY Participants, creations, and comments that were made about The Liquid Lab included:
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Hal Wilson, www.amuddledthought.com:
2 oz fresh grapefruit juice, 2 1/2 oz habanero infused Siembra Azul Tequila, 3/4 oz Boiron Strawberry Puree, Boiron Passionfruit Puree, Chocolate Extract
"I felt like a kid in a candy store, only in this store the candy was cocktails."
Alaina Kauffman, Sushi Samba:
1 3/4 oz Kaffir Lime and Cardamom infused Leblon Cachaca, 1/2 muddled orange, 1 oz Combier, Koppert Cress Basil Cress, 1 oz orange juice, 1/2 oz simple syrup
"Awesome! Eye-opening and impressive…the vast amount of knowledge & creativity was inspiring."
John Proville, www.starchefs.com :
1 1/2 oz G'Vine Nouaison, Koppert Cress Borage Cress, 1/2 oz Domaine de Canton, 1/2 oz simple syrup, sprinkle of The Liquid Chef Cactus-Lemongrass Salt
"The Liquid Lab is the holy grail for mixologists, nestled right in uptown NYC. Every conceivable toy for the bartender is here."
Paul Sablocki, www.cocktailbuzz.com :
1 1/2 oz pisco, 3/4 oz Castries, 1/2 oz lime juice, 4 muddled purple grapes, 1/2 muddled lime, 1 oz Boiron Blueberry Puree, 1 egg white
"Junior & Heidi took me out of my comfort level. I was challenged & greatly appreciated it."
Maud Declercq, Koppert Cress:
2 barspoons Monin Blood Orange Syrup, 2 Koppert Cress Sechuan Buttons, 3 oz Boiron Mandarine Puree, 1 oz Combier, 2 oz Siembra Azul Blanco, 1 barspoon of simple syrup, crushed sechuan buttons on the rim.
What was the most innovative concept you witnessed today?
"1. Dry Ice- I had never seen it before.
2. Savory Spirit Infusions..
3. That all the Koppert Cress micro-vegetables can fit in great cocktails (even rock chives, sakura cress, borage, etc.)"
Romain Guille, Combier:
1 1/2 oz Leblon, 1 oz Boiron Banana Puree, 1 oz Combier, 1/2 oz house made cherry bitters.
"I went to seee how Combier can be used with all the brands that Junior is working with for The Liquid Lab project and found it is very appropiate to mix with each of the spirits demonstrated by Junior Merino."
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The Philadelphia Participants and creations included:
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Stephen Seibert, Amada:
1 1/2 oz Russian Standard , 3/4 oz Domaine de Canton ,1/4 oz lemon juice, 1/2 tomato muddled, 1 oz Castries
"My experience at the Liquid lab was superb. It was intense and a great way to learn."
Thomas Pittakas, Alison Two:
2 oz G’Vine Nouaison, 2 oz fresh watermelon juice, 1/2 oz Combier, 1/2 oz The Liquid Chef Agave Nectar, Koppert Cress Green Shiso Cress, 1 oz fresh lemon juice, 1 demarara sugar cube
"I can't think of a better place to spend a Sunday, the Lab is like Six Flags on crack."
Pheobe Esmon, Chick’s Wine Bar & Café
1 1/2 oz Kaffir Lime & Cardamom infused Leblon, 1/2 oz Leblon, 1/2 oz fig arak, 1/2 oz tamarind puree
"It was great to witness Junior’s method."
Katie Loeb, The Randolph
2 oz habanero infused Siembra Azul Reposado, 1/4 oz lime juice, 1/2 oz Cherry Herring, 1/4 oz Domaine de Canton, lemon bitters
"What could possibly be more inspiring than spending an afternoon with access to excellent products, hosted by gracious knowledgeable folks and being around fellow like minded professionals in a bartender 'think tank'-type environment? It's impossible not to be creative or do your best work under those circumstances... A pleasure from start to finish."
Keith Raimondi, Chifa:
1 1/2 oz Scorpion Reposado, 1 1/2 oz cashew juice, 1/2 oz simple syrup, 3 dashes Angostura bitters
What was the most innovative concept you witnessed today?
"I had a great time. It was amazing and extremely intense... but in a good way."
Andres Sanchez, Positano Coast:
2 oz Leblon, 1 oz Vue 7 water (herbal blend #7), 3/6 muddled lime, splash of sechuan button syrup
"Magnificent experience, a true mixologist wisdom."
Even The Liquid Team got in on the creation action. Heidi Merino and Eric Villa created a cocktail:
1 oz mamey, 1 1/2 oz Sazerac Rye, 3/4 oz house made cinnamon syrup, 1/2 oz Matilde Peach Liqueur, 1/4 roasted apple , 1 oz evaporated milk all blended together in a Vita-Mix BarBoss Advance.
During the May sessions, Junior gave participants a peak of a few surprises. Firstly, he showed off his well kept secret of savory infusions: smoky mezcal with spicy salami, sweet gin and prosciutto, sake and eggplant, bourbon and cheddar, blue cheese and single malt just to name a few. And secondly, continuing with the whole smoked theme, Junior also introduced the participants to The Smoky Express and smoking glasses and garnishes for a truly aromatic experience.
Please stay tuned for next month's participants' experiences and concoctions...
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La Cactelería Desde Nueva York
Las Tendencias Norteamericanas Contadas Por Un Verdadero Referente
The Liquid Chef in Argentina
Junior Merino (32) es un destacado maestro de mixólogos de Nueva York. Su empresa "The liquid chef" (el chef líquido) es una de las mas prestigiosas consultora que desarrolla el arte de la coctelería, capacita sobre bebidas, técnicas e investigación sobre la forma de brindar una mejor experiencia al consumidor. Una empresa con franquicias en M&3acute;xico y Japón, que contribuye a crear nuevos perfiles de sabor a las compañías de bebidas, para adaptarse a los mercados actuales.
Un experto en NY
Sin dudas, La "Gran Manzana" es una las reconocidas mecas mundiales del Cocktail. Londres por la vanguardia y La Habana por historia, tal vez compartan un protagonismo reservado para pocas ciudades. Centro cultural de infinidad de ramas del arte y las ciencias, Nueva York también se distingue por sus "bares and drinks". Allí Junior Merino, un eximio bartender mexicano ha hecho una gran carrera, hasta convertirse en un indiscutido referente del tema. Además de EE.UU., este "maestro de mixológos" ha brindado conferencias en España, Canadá, México, Perú, Francia, Japón y Martinica, más visitas por trabajo a Alemania y Puerto Rico, algo nada común ni siquiera entre los mejores. Por ello, pocos tan indicados como él para informarnos cuáles son las verdaderas tendencias en Mixología, impulsadas desde el país cuna del Cocktail.
READ MORE
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Featured Liquid Team Member of the Month: by Lani Chun
June's spotlight is on The Liquid Team's, Heidi Merino. Born in Hawai'i, raised in New York, and had her first bartending experience at 16, while at Marymount International School in Rome, Italy. Heidi Merino was also highly fortunate to have spent time all over Europe, studying the art, theater, food, and culture of each destination: Ireland, Paris, Monaco, Frankfurt, Barcelona, Madrid, Toledo, London, Glasgow, and Amsterdam, not to mention, frequented different parts of Italy (Venice for Thanksgiving, Calabria for summer holidays, and various other cities). Heidi is no stranger to fresh, local ingredients, great food, good wine, and international culinary experiences.
After meeting Junior Merino, Heidi was inspired by Junior's knowledge and quest for flavor perfection and his strict work ethic to go to culinary school, where she graduated in the top 3% of her class. Heidi also worked an internship in Puebla, Mexico, giving her a broader understanding of the spectrum of native Mexican produce, products, and spirits. Since then she has worked in amazing restaurants such as Tabla, Crema, and Rayuela, amoung others and at the same time, leads The Liquid Team all over the globe, and is the Director of Operations for the US division of The Liquid Chef, Inc. Heidi has been trained meticulously by Junior Merino, and works side by side with him in every aspect of life.
Below you will find Heidi Merino's creation that was inspired during David Suro's tequila presentation at The Liquid Lab. The fields of agave reminded her of the fields of pineapple from her lush homeland of Oahu and she felt that this cocktail was a perfect marriage between Hawaiian flavors and Mexican tradition. |
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Mo'a Hala-Kahiki (cooked agave(pineapple))
1/4 oz agave nectar
1 oz fresh pink grapefruit juice
1/2 oz house made jalapeno jelly
1/2 oz roasted pineapple juice
2 oz Siembra Azul Tequila Blanco
pinch rosemary
rim of li hing mui* powder
Add all the ingredients in a shaker, add ice, shake and double strain into a tall glass filled with ice, that has been rimmed with li hing mui* powder.
*Li Hing Mui Powder is a very popular flavoring agent in Hawai'i. It is preserved, sweet and salty plums that has been dehydrated and ground up. Kamaina (local people) use it to flavor everything from margaritas and slushies to sprinkling it on pineapple, mango, and other fresh fruit , but is mostly enjoyed as a whole seed. |
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Press Links
Expo CDC
New York Spirits Awards
The Polished Palate
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The New York Bar Show
Sunday June 14, 2009
1:30pm-2:30 pm
Room A 103
Join The Liquid Chef - Junior Merino for The Liquid Lab experience where you will able to taste various Mezcals, Tequilas, and Cachacas. You will also be treated to a selection of cocktails, especially prepared by Junior Merino and executed by The Liquid Team in which Junior Merino will showcase the diversity of these spirits, both culturally and culinarily. Panelists David Suro, owner of Siembra Azul Tequila and Tequilas Restaurant in Philadelphia and Gerard Schweitzer, owner of Leblon Cachaca will join Junior Merino to guide you through the different styles, techniques, history and flavor profiles of these amazing spirits. Come and Taste the Art while drinking with all your senses as you are all welcome to our fiesta.
THE NEW YORK BAR SHOW
Also visit the New York Spirits Awards web site for more details
Also on Monday June 15, 2009, Junior Merino-The Liquid Chef, will be judging the IS Vodka New York Cocktail Competition at the New York Bar Show, where bartenders will compete for $3000.
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Canapes and Cocktails @ The James Beard House
June 25, 2009
Join Junior Merino-The Liquid Chef as he mixes magic with canapes by various chefs from different restaurants such as Butter, Smith's, Elettaria, and 10 Downing. at The James Beard House for a cocktail and food pairing you won't want to miss. Seats are limited so please visit the following link to buy your tickets.
THE JAMES BEARD HOUSE
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Expo CDC
Mexico D.F.
The Liquid Lab Experience
July 8, 2009
12:40-17:40
Click on "visitantes", then "talleres", then the arrow upon entering the site to see more info and to buy your tickets. During this seminar, The Liquid Chef-Junior Merino will demo molecular mixology techniques such as various spherification techniques, foams, airs, etc. as well as how to implement them successfully at you establishment. The Liquid Team will be passing out samples of some of Junior Merino's signature cocktails, such as Coming Up Roses.
Haz un click en el link que esta abajo despues en "visitantes" despues en "talleres", y despues en el signo de flecha para ver los detalles. Durante este taller, The Liquid Chef- Junior Merino demostrara tecnicas de mixologia molecular como las diferentes variadades de esferificar, espumas, aires, entre otras tecnicas. The Liquid Team pasara las bebidas insignia de The Liquid Chef- Junior Merino a los participantes. Algunas de las bebidas que podran ser deleitadas por los participantes son Coming Up Roses, Texturas, y otras. Espacio limitado los boletos los pueden comprar en el siguiente link.
EXPO CDC
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Tales of The Cocktail, in NOLA
Cocktail and Food Pairing at Bayona Restaurant- Spirited Dinner
July 9, 2009
8:00pm-11:00pm
Chef Susan Spicer of Bayona Restaurant and Junior Merino- The Liquid Chef will be pairing cocktails and food for a spirited event. David Suro from Siembra Azul Tequila and Ron Cooper will also join the festivities to make this an unforgettable dinner and cocktail pairing.
For reservations, please call 504.525.4455. Visit the link for more information.
SPIRITED DINNER
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Leblon Caipirinha Competition
July 10, 2009
9:00pm-10:30pm
At Pat O’Brian on The River, Leblon Cachaca presents the USBG Caipirinha Competition, in which Junior Merino will be judging along with Francine Cohen, editor of Food & Beverage Magazine, Tony Abou-Ganim, The Modern Mixologist, and Naren Young.
LEBLON CAIPIRINHA COMPETITION
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Agavepalooza- Spirit of Mexico Seminar
July 11,2009
4:30pm-6:00pm
Riverview Room
Join Moderator Steve Olson, and Panelist Junior Merino, David Suro, Dr. Rodolfo Fernandez, and Ron Cooper as they pay their respects to the artisan producers that have truly mastered this craft, as they pay homage to the heritage, the history, and the culture of Mexico's national spirit, the pride of an entire nation, and explore with them the historical implications of the possibilities of distillation in a Mexico before the Spanish conquest.
Please visit the link below for more information:
AGAVEPALOOZA |
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Ernesto Neto @ The Park Avenue Armory by Lani Chun
May 15, 2009
Upon entering the Park Avenue Armory for Ernesto Neto's exhibit entitled "Anthropodino", I was visually greeted by gauzy strips pulled and stuffed with amazing scents: tumeric, black pepper, cumin, cloves, and ginger. 2,4000 guests were delighted with what was there... down to the soft pillows, and ball pit... an adult playground for the senses.
The Liquid Team had to slice and juice thousands of limes, hundreds of lemons, 9 cases various other fruits, and made hundreds of pounds of syrups to maintain the standards of the Liquid Chef.
My experience was made complete with three amazing caipirinhias with Leblon Cachaca created by Junior Merino-The Liquid Chef and executed by The Liquid Team where I was truly able to taste the art and drink with all my senses. To entice not only the nose, Junior tickled the palate using the same aromatics that Ernesto Neto used within his bigger than life exhibit. I enjoyed a black cumin, golden raisin, and fenugreek infused caipirinha with hints of ginger, another one with spicy Brazilian black pepper and clove, and a tumeric, cashew, and sechuan button cocktail. Junior was also shaking up some classic caipirinhias for the more traditional guests. |
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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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