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Peanut Banana Batida
This cocktail embodies classic Latin drinking styles such as liquados (Mexico), batidos (Caribbean), and the Brazilian Batida.
1 1/2 oz Leblon Cachaca
1 1/2 oz Castries Peanut Rum Crème
1 1/2 oz condensed milk
1 oz fresh squeezed orange juice
1/2 a banana
Put all the ingredients into a Vita-Mix BarBoss Advance Blender with one scoop of ice. Pour contents into a glass and top with Vietnamese Cinnamon.
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Another classic Latin style thirst quencher for hot, summer days is known as "nieve" or "snow". This frozen treat, which when made in the traditional way, was made in a wooden barrel in which sat a cylindrical, aluminum container surrounded by ice and salt that was quickly turned by hand. The mixture within the container would start to freeze due to the condensation within the container, into a silky, textured "nieve". |
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Nieve de Cachaca-Jalapeno (snow)
In contrast to the original "nieve", Junior Merino-The Liquid Chef, has taken the traditional summer indulgence and brought it into the 21st Century by creating this "nieve" with Liquid Nitrogen.
1/2 oz house made jalepeno jelly (can be substituted for ready made jellies found in stores)
2 kumquats cut in half
3 basil leaves
3/4 oz fresh lime juice
1/2 oz fresh pineapple juice
1/2 oz Combier Liqueur D’Orange
2 oz Leblon Cachaca
3/4 oz filtered water
Muddle the first 3 ingredients in a mixing glass, then add the rest of the ingredients. Add ice and shake, then double strain into a bain marie. Add Liquid Nitrogen slowly into the container and stir. Repeat if necessary until the "nieve" consistency is achieved.
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By land, by sea, and by air, The Liquid Chef reaches over 60 million people...
The Liquid Chef: By Air by Lani Chun
...continued from July's newsletter
Using ingredients found on board Mexicana Airlines, Junior Merino- The Liquid Chef has created a simple cocktail program for flight attendants to execute that has such complex flavors as well as seasonality. These cocktails can be found on international flights of Mexicana Airlines as well as Mexicana VIP Lounges in Mexico.
The Liquid Chef cocktails are available on flights of over four hours and 25 mins in length, to destinations such as:
• Bogota
• Caracas
• Buenos Aires
• Sao Paulo
• Chicago
• New York
• San Francisco
• Toronto
• Vancouver
• Calgary
• Montreal
• Edmonton
• London
• Madrid
• ...just to name a few
You can read all about this program in Vuelo Magazine, Mexicana's on-flight magazine. These cocktails are an added value to customers on board as it ranges seasonally and will evolve into more complex creations with more innovative concepts. Although these cocktails are not available on domestic flights in Mexico, guests can still try them at the Mexicana VIP lounges located in the airports.
miciudad.batanga.com
quien.com
multipress.com.mx 1
multipress.com.mx 2
masaryk.tv
...stay tuned for more in next month's newsletter
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The Liquid Chef: By Land - Epcot Center, Walt Disney World by Lani Chun
There are 3 locations in Walt Disney World that are currently carrying cocktails and products of Junior Merino-The Liquid Chef: Rixs in Coronado Springs Resort, San Angel Inn and recently, at La Cava del Tequila, a bar inside of the Aztec Temple of the Mexico Pavilion.
The concept of this new bar within the Temple, was designed as tequila "cava"- which means "aging cave" with a traditional Mexican "cantina" feeling to it. Junior Merino created a sophisticated cocktail menu using 100% Agave Tequilas to represent the diversity of the Mexican culture as well as versatility of Tequila.
Some of the ingredients used include: chipotle, avocado, jalapeno, cucumber, maracuya (passion fruit), agave nectar, and of course The Liquid Chef products such as Hibiscus Syrup, Cactus-Lemongrass Salt, and Guava-Chipotle Foam.
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Equinox, Celebrity Cruises: By Sea by Lani Chun
Imagine this... 16 stories straight up... with a tree in the largest hand-decorated vase you have ever seen, suspended in the middle of the atrium. Marble, glass, carpet and crystal all together in luxurious harmony that is breath taking... an architectural masterpiece. There is a beautiful bar surrounded by art work- a place that you can truly taste the art and drink with all your senses with a masterful menu that features Liquid Nitrogen and Junior Merino’s own foam line (made by Cuisine Solutions), and The Liquid Chef products.
Junior Merino, along with one member of The Liquid Team, spent one week on board training the staff on how to meticulously prepare these unique creations. At Galleria Tastings, you will have a one-of-a-kind experience with cocktails made by using different techniques, fresh ingredients, and top quality spirits. This bar will transport you into the future where you will be able to enjoy cocktails that are made complex.
Equinox has become the innovators of the seas, by taking such a modern approach to the mundane cocktail by giving their passengers a customized experience while on board this luxurious vessel. Not only does the crew of Celebrity Cruises aim to revolutionize the palates of their guests through sophisticated cocktails, Chef Jacques Van Staden has also created an amazing array of culinary experiences in the kitchens of each of the restaurants found on board these ships.
For more info on Celebrity Cruises and/or to book your next vacation, please visit:
celebritycruises.com
directlinecruises.com
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The Liquid Lab by Lani Chun
Two more groups were in attendance throughout the month of July at The Liquid Lab.
Participants, creations, and comments that were made about The Liquid Lab included:
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Ashwin Balani, South Gate:
1 oz Russian Standard Platinum, 1 oz Boiron Rhubarb Puree, ½ oz Domaine de Canton, ½ oz house made black pepper syrup, Koppert Cress Purple Shiso
"Awesome, broadening. A truly unique experience with a comforting open forum and accessibility."
Philip Pepperdine, The Randolph:
1 oz Scorpion Blanco, 1 oz Siembra Azul Reposado, ½ oz The Liquid Chef Hibiscus Syrup, ¾ oz lime juice, 2 barspoons acacia honey, ½ oz Boiron Pear Puree
Which concepts will you be implementing in your establishment?
"Mezcal! Also more syrups, herbs, and fruits, especially kaffir lime leaves."
Morgan Young, Nios (Kimpton Hotel):
1 ¾ oz Castries, ½ oz The Liquid Chef Aloe-Lemongrass Syrup, ½ oz lime juice, 3 kaffir lime leaves, crushed red pepper
"The knowledge and creativity that Junior and The Liquid Team had to offer was so fulfilling."
Pablo Aguilar, Don Pedros:
Imperia, Habanero, The Liquid Chef Hawaiian Salt & Saffron, Combier, house made black pepper syrup, rose water
"I witnessed and learned some of the history of the spirits and extended my horizon a bit more."
Maridel Reyes, freelance writer, vitaljuice.com
2 oz Leblon infused with Kaffir Lime Leaves and green cardamom, 3 oz Harrisons & Crosfield Currant Tea, ¼ oz lime juice, thyme, ½ oz house made honey syrup
"Amazing! I love cocktails but am not a bartender- I learned a lot about tasting points & making balanced drinks."
Katie Darling, White Star:
2 oz Siembra Azul Reposado infused with tobacco, ¼ muddled kumato, ¼ oz yellow tomato juice, ½ oz lemon juice
"Incredible! I got to work with brand new flavor profiles."
Isidro Gutierrez, Country Restarurant:
2 oz G'Vine Floraison, 1 oz simple syrup, 1 oz lemon juice, Koppert Cress Coriander Cress, splash house made pasilla pomegranate molasses, splash of The Liquid Chef Hibiscus Syrup
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Participants and creations included for July 26th:
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Natalia Rodriguez, Siembra Azul Tequila:
1 ½ oz Siembra Azul infused with habanero, ½ oz house made black pepper syrup, ½ oz Combier, muddled yellow bell pepper, muddled ginger
How was the selection of spirits for the blind tasting?
"Very diverse each category provided a wonderful array of notes on each tasting, made more prominent on the second round."
Gwen Kaiser, Comida, intoxicatedzodiac.com
½ oz Castries, 1 ½ oz Gialinni Chocolate syrup, 1 oz Monin Peanut Butter Syrup, 1 oz Alchemy Chocolate Vodka, 1 cup of ice, blend in a Vita-Mix BarBoss Advance
To read about Gwen’s experience at The Liquid Lab, please visit the link listed below:
Jake B. Sher, Bar & Books:
1 ½ oz Russian Standard Platinum, ½ oz Domaine de Canton, ¼ oz Castries, ½ oz The Liquid Chef Aloe-Lemongrass Syrup, Koppert Cress Purple Shiso, dash lemon bitters
"A total eye-popping eye opener! This will totally expand my creativity when it comes to mixology."
Mark O’Neill, thrillist.com:
1 ½ oz Leblon, ½ oz Combier, ½ oz lime juice, 2 strawberries muddled, dash The Liquid Chef Agave Nectar
"An amazing education in mixology."
Tonia Guffey, Pranna:
2 oz Scorpion Reposado, ½ oz Combier, 1 oz Boiron Peach Puree, 1 barspoon date palm syrup, 2 dashes peach bitters, 2 dashes angostura bitters, fresh key lime juice
"Absolutely incredible! I was so overwhelmed (in the best way). Re-excited and psyched about mixing. I love using fresh ingredients and organic materials."
Nicholas Jarrett, Franklin Mortgage & Insurance (Philly):
1 oz G'Vine Floraison infused with Harrisons & Crosfield Earl Grey Tea, ½ oz Aquavit, ½ oz dry vermouth, ½ oz lemon juice, dash Domaine de Canton, egg white, garnish with drops of bitters
How was the selection of spirits for the blind tasting?
"It cast the brands products in both a fair and favorable light."
Ben Scorah, Bar & Books:
Imperia, dry sherry, horse radish, celery salt, pepper, muddled kumquats, muddled chili, dash lemon juice dash salt, The Liquid Chef Agave Nectar
"Inspiring, intuitive, stimulating!"
Please stay tuned for next month's participants' experiences and concoctions...
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Featured Addition of the Month:
FOAMS by Lani Chun
Meet our newest editions to The Liquid Chef repertoire - Cocktail Foams. Junior Merino, in conjunction with Cuisine Solutions, created a way to serve consistently innovative cocktails without extensive preparation, training and expense. They developed as an exclusive line of flavor-infused foams that will add depth to your beverage program and add just one more layer of complexity to your creations.
Raise the bar with these flavors:
Raspberry-Rose |
Acai-Chocolate |
Guava-Chipotle |
Cantaloupe-Fennel |
Coffee- Coconut |
Blood Orange- Carrot |
Watermelon-Elderflower |
Cucumber-Basil |
Passion Fruit- Ginger |
Rice-Lychee |
Pear-Grapefruit |
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You can order these foams by calling:
1.866.731.1964
or by going directly to the website:
cuisinesolutions.com
FOAM
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Press Links
New York Times - August 2009
Hip Hostess NYC - July 2009
Molecular-Mixology - May 2009
Bull Frog and Blog
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American Culinary Federation National Convention in Orlando, Florida by Lani Chun
July 14, 2009
The Liquid Chef- Junior Merino, along with Vita-Mix, gave a seminar on the usage of blenders and thinking outside a frozen margarita. Merino showed chefs other ways to create cocktails with new techniques such as speedy infusions and purees, quick molecular mixing, as well as batidas using the Vita-Mix BarBoss Advance. Merino also demonstrated the use of Mexican avocado oils and vinegars in the capacity of cocktail creating in conjunction with The Liquid Chef salts.
CLICK HERE FOR MORE DETAILS
For more info on these amazing blenders or to purchase your own Barboss Advance please visit: www.vita-mix.com
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Tales of the Cocktail: Blog by Jonathan Forester
Spirited Dinner: Bayona Restaurant
On Thursday I dined at Bayona Restaurant as Junior Merino, The Liquid Chef, worked his liquid magic upon us all. The meal itself was fine, but the star of the evening wasn’t the food at Bayona or chef Susan Spicer, who wasn’t to be seen or even heard of all night, but Junior and his cocktails. READ MORE.
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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."
READ MORE |
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