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Whiskey Cocktail
The month of July.
1 1/2 oz Jim Beam Black (infused with black peppercorns)
3/4 oz Domaine de Canton
3/4 oz Fresh Lime Juice
1/2 oz Simple Syrup
Pour all the ingredients in a shaker, add ice, shake and serve in an old fashioned glass. garnish with a cristallized ginger. Pour one liter of Dewars in a container with one tsp of crack black pepper for 24 hrs then strain and use.
VIEW VIDEO
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Lil' Sandia
Quench your thirst on these hot summer days with this refreshing cocktail made with this unique fruit from Koppert Cress-Pepquinos.
1 3/4 oz Russian Standard Platinum
1/2 oz Domaine de Canton
1/2 oz The Liquid Chef Aloe Vera-Lemon Grass Syrup
3/4 oz Fresh Lime Juice
3 Koppert Cress Pepquinos
1/2 oz watermelon juice
5 sprigs of Koppert Cress Limon Cress
Muddle the pepquinos with the limon cress then add all the other ingredients, ice, shake, and double strain with a hawthorn strainer and a fine mesh strainer (bar chinois).
Garnish with pomegranate seeds
KOPPERT CRESS
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The Liquid Chef Takes Flight by Lani Chun
Once on board Mexicana Airlines after you have stored your personal belongings in the overhead compartments, sit down and buckle your seat belt, you pick up Vuelo, Mexicana's in-flight magazine. As you flip through it, a familiar face on page 121 catches your eye and you read the following article:
"Mix a bordo (Mixing it Up). Grupo Mexicana has teamed up with the famous Bacardi Company to bring you an exclusive cocktail service that reflects our philosophy of combining quality and innovation. We bring you four exotic cocktails made with only the finest ingredients (available on board)... created specially for our passengers by The Liquid Chef, Junior Merino, one of the most highly acclaimed mixologists on today's cocktail- making scene.
...Grupo Mexicana and Bacardi are proud to bring you these premium products, enhanced by the talent and creativity of Junior Merino."
...stay tuned for more in next month's newsletter
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The Liquid Lab by Lani Chun
Two more groups were in attendance throughout the month of June at The Liquid Lab, one group was predominantly from Washington DC while the other was from New York.
Participants, creations, and comments from the DC group that were made about The Liquid Lab included:
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Derek Brown, www.better-drinking.com:
1 1/2 oz Leblon, 1/2 oz Combier, 1/4 oz lime juice, 1/4 oz orange juice, 2 drops orange blossom water
"My experience here was great! I had fun playing with all of the various ingredients and incorporating new techniques."
David Fritzler, Tryst:
1 1/2 oz Russian Standard, 1 oz coffee berry juice, squeeze of lime, 1/2 oz The Liquid Chef Agave Nectar, 1 oz Harrison & Crosfield Jasmine Green Tea, sprig of thyme.
Which concepts will you be implementing in your establishment?
"A smarter selection of brands and styles in different spirit categories."
Chantal Tseng, Tabard Inn:
1 1/2 oz G'Vine Nouaison, 1 oz Taddy Porter, 1 barpsoon chestnut tree honey, 2 dashes rhubarb bitters
"Although a tad overwhelming at first, this experience was very exciting and educational. I enjoyed having the array of ingredients that was available."
Adam Bernbach, Proof:
2 oz Siembra Azul Reposado, 1/2 oz maple syrup, 3/4 oz lemon juice, 1/2 oz Luxardo bitter, egg white, toasted rosemary
Tiffany Short, The Gibson:
2 oz Scorpion Blanco, 1 oz Monin Concord Grape Syrup, 1/2 oz lemon juice, 1 oz Castries
How was the selection of spirits for the blind tasting?
"Perfect range in quality, illustrating just how awesome well made spirits can be."
Francine Cohen, Food & Beverage Magazine, http://www.fb101.com/:
1/16 tsp. Powdered guajillo pepper, 1/4 tsp. Ground cinnamon, 1 oz Russian Standard Platinum, 1/2 oz Castries, 1/8 muddled banana
"Eye opening! The opportunity for creativity was never-ending and the inspiration of the other mixologists around me was exciting."
Meaghan Dorman, Raines Law Room:
1 oz Boiron Pear Puree, 1 oz Domaine de Canton, 1 oz G'Vine Floraison, float of Moet & Chandon Imperial Brut
"What amazed me was the spherical margarita with salt air, as well as Junior's savory infusions of blue cheese, cheddar, eggplant, etc."
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Participants and creations included:
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Nicolas Brimao, Bistro Bagatelle:
1 ½ oz Russian Standard, ¾ oz Domaine de Canton, 3 Koppert Cress Sechuan Buttons, 2 oz Boiron Pineapple Puree, ½ oz Boiron Rhubarb Puree
"The selection of spirits was appropriate in the way that we make cocktails at our restaurants."
Frank Cisneros, Prime Meats:
½ oz Combier, ¾ oz G'Vine Nouaison, ¾ oz Boiron Kalamansi Puree, ¾ Luxardo, ¾ oz Agwa
"Amazing! Much more than I could have expected."
Maxwell Britten, Jack the Horse Tavern:
Imperia Vodka, figs, fresh lemon juice, Campari, Domaine de Canton
"I was happy to be able to have Junior speak about Mezcal and to be so helpful in some of the more detail oriented aspects of spirits lacking information in most bars."
Abigail Gullo, www.ryegirlnyc.blogspot.com:
2 oz Siembra Azul Anejo, 2 oz Castries, ½ oz thyme honey, grated nutmeg and blended.
"A dream come true! Like minded people who care about education and quality of spirits."
James Menite, Porterhouse NY:
1 oz Scorpion Mezcal, muddled chocolate and raspberries, 1 oz apple jack, Koppert Cress Green Shiso Cress
"Unbelievable!!! It was the best, friendly informal discussion where you could make cocktails and learn at the same time."
Eric Davison, Russian Standard Vodka:
2 oz Leblon, 1 oz Poire Williams, 1/8 oz Monin Lavender Sryup, 1/8 oz The Liquid Chef Hibiscus Syrup, Liquid Nitrogen
"Junior's knowledge and range of products was awesome."
Kelley Slagle, Hearth Restaurant:
2 oz Leblon infused with Harisson & Crosfield Forrest Berry Tea, 1 key lime, The Liquid Chef Agave Nectar, Top with Moet and Chandon Imperial Brut
Crystal Fanale, Domaine de Canton:
1 oz fresh orange juice, 2 oz Domaine de Canton, splash Campari, vermouth
Please stay tuned for next month's participants' experiences and concoctions...
Editor's Note: I would like to make an apology and correction to last month's newsletter. Katie Loeb from Philadelphia just opened The Oyster House in her home town and is not employed at the Randolf. Sorry to both places on that one!!!
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Featured Liquid Team Member of the Month: by Lani Chun
July's spotlight is on The Liquid Team's, Cedric Hosy. Cedric grew up in a small town on the French countryside. Between his mother's Italian roots and his father's French heritage, he became well-versed in the typical cuisines of both France and Italy. Surrounded by tradition and a rich history that celebrates both family and food, it was only natural that he took a strong interest in the art of cooking from an early age. At 12, he took on an apprenticeship in a bakery, where he mastered the unique process of baking French bread. He went on to earn a diploma in bakery and pastry from a well-known culinary institute in Lyon, where he finished in the top 5 in his class. From there, Cedric moved on to university to learn the business side of baking.
Always up for a new adventure, Cedric moved to Philadelphia where he learned English. From there he returned to France, settling in Paris, where he transferred his interest in food to drinks. Thus began his career in bartending and mixology. From Paris, the call of the U.S. pulled him back, eventually to NYC, where he landed a job bartending at Sushi Samba. Although the menu was established, Cedric would often play with the wide variety seasonal fruits, concocting his own specialty cocktails for his regular guests. From Sushi Samba he moved to Geisha located on the Upper East Side.
Shortly after, at a private event for bartenders, Cedric became acquainted with Junior Merino. Junior's professionalism and vast knowledge inspired and intrigued Cedric who then attended a lab session, where he was blown away by the magnitude of varieties of liquor and specialty ingredients.
It wasn't long before Cedric was chosen to sign on as a part of the world-renowned Liquid Team of The Liquid Chef, Inc. To sample some of his work, you can go to Manana for a variety of tequila based libations, or you can check out the new cocktail list he just created at Geisha. Both restaurants are on 61st between park and Madison Avenue.
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Fleural
1/4 of granny smith apple
3 slice celery
4 kaffir lime leaves
1/4 green cardamon syrup
1 oz and 1/4 of fresh meyer lemon juice
1/5 oz of armagnac chateau de l aubade la blanche
3/4 oz of st germain liqueur
1/4 of canton ginger liqueur
Muddle in a mixing glass, the green apple, celery, kaffir lime leaves and the green cardomon syrup. Add the rest of the ingredients, ice, shake and double strain into the glass. Garnish with 2 slices of green apple and a hint of dill.
This cocktail came to Cedric during a Liquid Lab session. He decided to make a cocktail with 100% French liqueurs because of the great diversity of their process. Cedric decided to bring an Asian flair with the green cardamom syrup and kaffir lime leaves but is balanced out by the cripsness of the apple and freshness of the celery.
Related links:
www.bartendermagazine.com
www.ardentspirits.com
www.cocktailtimes.com
www.culintro.com
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Press Links
For Tequila Lovers
Batanga.com - April 2009
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The James Beard House: Cocktails and Canapes by Lani Chun
June 25, 2009
The Liquid Chef, Inc was awarded the highest culinary honor in the United States by being invited to The James Beard House to participate at an event: Cocktails and Canapes. This event was the first of a series in which mixology took center stage. Canapes where provided by renowned chefs: Alexandra Guarnaschelli from Butter, Akhtar Nawab from Elettaria, Jason Neroni from 10 Downing, and Doug Psaltis from Smith's.
Junior Merino, along with The Liquid Team, served up cocktails featuring: G'Vine Gin with Fennel, and The Liquid Chef Aloe-Lemongrass Syrup; Russian Standard Vodka with Combier, hibiscus, and dragon fruit; Siembra Azul Blanco with grapple and jicama, and Leblon Cachaca with Castries and bananas.
The Liquid Chef also featured a culinary and mixology fusion of edible cocktail creations: truffles made with Castries, Siembra Azul Tequila, and pasilla pepper, a gummy made with G'Vine Floraison, Domaine de Canton, and Lucid Absinthe, and a Caipirinha marshmallow with Leblon Cachaca and Combier.
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901 Tequila Launch by Lani Chun
June
"What does Sammy Hager and Justin Timberlake have in common?" The answer is "tequila." (Question taken from Brian Van Flanderen's So You Think You're a Bartender?) And speaking of Justin Timberlake... The Liquid Chef helped launch a new triple distilled tequila called 901 by creating signature cocktails for the brand and making them for 300 guests. 901 is named for the time that evening ends and the night begins, as well as the time that morning officially commences.
Over 1200 beautifully garnished glasses decorated the bar awaiting fulfillment from a demanding crowd. Three cocktails were spotlighted for this event: Pepino, with cucumber, basil and garnished with a cucumber slice spiral within the glass; The Millington with St. Dalfour Kumquat Marmalade, Combier and garnished with The Liquid Chef Cinnamon Pasilla Salt and a kumquat floret; and Agave and Nectar, with honey blossom syrup, Harrison & Crosfield Jasmine and The Liquid Chef Hibiscus Rose Salt and a blue orchid.
PIctures at Zimio.com
Picture at Nightclub.com
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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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