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Hornitos Crimson Dots
Summer is over, school has begun, and the warm days are sliding into cool nights. September 15 also celebrates the Mexican Independence Day, so let’s party Mexican style (all month long) with Mexico's pride and spirit- Tequila. Salud!
1 1/2 oz Hornitos Reposado
1 oz Cointreau
3/4 oz Monin Pomegranate Syrup
1 oz POM
1/2 oz fresh lime juice
rim glass with The Liquid Chef Hibiscus-Rose Salt
Pour all the ingredients into a mixing glass, add ice, shake and serve in a highball.
VIEW VIDEO
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Ioc (means "his pulque" or "his wine" in Nahuatl)
This cocktail pays homage to ancient Mexico, in which the Nahuatl culture and the modern day Mexico combine together to create a one of a kind "Grito"* of flavors.
1/2 oz Scorpion Blanco
1 oz Siembra Azul Tequila Blanco
1 1/2 oz Pulque Hacienda 1881
1/2 Combier Liqueur D’Orange
3/4 oz lemon juice
3/4 oz Delicia Orchata Concentrate (traditional, non-alcoholic, Mexican rice beverage)
Put all the ingredients into a mixing glass with ice, shake and strain over ice in a tall glass. Rim the glass with The Liquid Chef Cactus & Lemongrass Syrup.
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* Traditionally, at the stroke of midnight on September 15, the president of Mexico stands out on a balcony and does "el grito", or "the shout" in which he yells, "VIVA MEXICO!"
"Since the late 19th century, Hidalgo y Costilla's "cry of independence" has become emblematic of Mexican independence. Each year on the night of September 15, the President re-enacts the event by ringing the bells of the National Place in Mexico City, He repeats a cry of patriotism based upon the "Grito de Dolores" from the balcony of the palace to the assembled crowd in the Plaza de Constitucion, or Zocalo, one of the largest public plazas in the world. This event draws up to half a million spectators."
- Wikipedia
Just a note: Many people in the United States of America mistake the Mexican Independence Day for Cinco de Mayo, which is actually the day that commemorates the Battle of Puebla in 1862, the day that Mexico defeated the French Empire.
Visit Mexico and fly with Mexicana Airlines and have one of The Liquid Chef Cocktails on board to begin your fiesta.
informacdc.com
soyentrepreneur.com
exonline.com.mx
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Here Comes the Sun- Equinox, Celebrity Cruises by Lani Chun
The very essence of luxury, this is Celebrity Equinox. Shimmering in sophistication from bow to stern, she will exceed your expectations as soon as you step aboard. Delight in your choice of ten exceptional dining venues; relax in spacious and well-appointed accommodations; or let the grass between your toes take you out to sea at the unprecedented Lawn Club. With every imaginable comfort, along with Celebrity's unrivaled guest services, you are bound for greatness no matter your destination.
Destinations include ports in: Norway, England (Southampton), France, Spain, Gibralter, Italy, Greece, Egypt, Israel, Canary Islands, Ft. Lauderdale, Mexico, Columbia, Costa Rica, Honduras, St. Maarten, Barbados, St. Kitts, Dominican Repulic, Panama, Belize, and St. Lucia (Port Castries).
With an occupancy of 2,850, this vessel's featured dining venues including: Silhouette Dinning (the main dinning room that is 2 stories and serves world & continental cuisine), Murano (an elegant tasting menu based on French cuisine), Tuscan Grille (an Italian steakhouse), Silk Harvest (Asian fare), and Blu (for the more health conscious diner).
During the day, grab a massage, work out, lounge by the pool, shop or enjoy an enrichment demo of hot glass blowing on the Lawn Club. When the sun goes down and dinner is over, enjoy a live show or movie in the luxurious theater, Celebrity Central, then finish the night with some dancing at Quasar Nightclub. You can stop by the casino and try your luck or retire to your comfortable stateroom with complimentary movies on your own flat-screen television.
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Of course, do not forget to stop by Galleria Tastings Molecular Bar by The Liquid Chef- Junior Merino to indulge yourself with: Dragonfly, a unique blend of dragonfruit and hibiscus and topped with the breath of the dragon (liquid nitrogen) and Russian Standard Vodka. Here you will find a "healthier drink perspective" featuring fresh fruits and agave nectar, a natural sweetener with low calories, carbohydrates and glycemic index.
To learn more on how you can create your own celebrity experience "starring you", please visit:
celebritycruises.com
cruise-addicts.com
istockanalyst.com
travelagentcentral.com
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La Cava del Tequila
Mexico Pavilion, Epcot Center, Walt Disney World, Florida by Lani Chun
Junior Merino- The Liquid Chef consulted for La Cava de Tequila and created their margarita selection that features specialty salts and foams, and of course fresh ingredients and 100% Agave Tequila.
"I'm beginning to sense a trend at Walt Disney World and that trend is Tequila. Paradiso 37 at Downtown Disney opened earlier this year and now the much anticipated La Cava del Tequila bar at the Mexico Pavilion in EPCOT has opened. I'm betting there will be a trifecta in the future." READ MORE
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Bartender Hall of Fame™ Inductee: Junior Merino - Bartender Magazine
"Born in Mexico in June of 1976, Junior Merino was exposed to different varieties of spices, fruits, flowers, and vegetables which has inspired his present creativity in mixing and matching uncommon ingredients, adding more exotic twists to his original cocktails." READ MORE
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The Liquid Lab by Lani Chun
If you are interested in being considered for a spot at these sessions, please call 646.418.0655 or email heidi@theliquidchefinc.com.
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Joe DiStefano, Food Writer:
1 ½ oz Siembra Azul infused with habanero pepper, 1 ½ oz Siembra Azul Anejo, Castries, The Liquid Chef Cactus-Lemongrass Salt, 1 ¼ oz Boiron Pineapple Puree, 4 dashes whiskey barrel bitters, Koppert Cress Coriander Cress
"Absolutely wonderrful, even as a non-mixologist."
Seth Dean Tabor, Norwood:
1 ½ oz G'Vine Floraison, 3 muddled Koppert Cress Pepquinos, ½ oz house made coriander & cumin syrup
"Amazing creativity. It was great to have access to hard to find ingredients."
Quinn Levine:
1 oz Russian Standard Vodka, ½ oz Combier, 1 oz lemon juice, splash Campari, barspoon Lucid Absinthe, muddled fennel, orange zest.
"Very informative. I want to learn more!"
Denise Villa, El Jacalito:
4 oz watermelon juice, ½ oz Boiron Pineapple Puree, 1 oz Scorpion Mezcal Blanco, ½ oz Domaine de Canton
"It was amazing to see infusions of different elements I wouldn’t have thought of such as cheddar and bourbon."
Thomas Chadwick, Imperial Dram:
2 oz Leblon infused with thyme, ¾ oz lime juice, 2 tsp. Superfine sugar, 5 muddled blueberries, liquid nitrogen
"The most amazing concept I witness today was the immense range of fresh ingredients."
Violeta Yas, Crudo:
3 muddled kiwi slices, 3 slices apricot, muddled, ½ oz Boiron Lychee Puree, 1 oz Leblon, ¼ oz Domaine de Canton, ¾ oz coconut water.
"Very enlightening, allowed me to broaden my horizons and expand my palate."
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Jerry Stilianessis, Flatiron Lounge:
1 ½ oz Scorpion Repsodado, ½ oz heavy cream, 1 egg yolk, ½ oz house made coffee syrup, grated nutmeg, ¼ oz Domaine de Canton
"Amazing! Great learning experience-Junior Merino and his team are always pushing the envelope in advancing cocktail culture around the globe."
Eamon Rockey, Eleven Madison Park:
2 oz G'Vine Nouaison, ½ oz lemon juice, ½ oz lime juice, ½ oz cream, ½ oz Combier, ½ oz Domaine de Canton, top with soda
How was the selection of spirits for the blind tasting?
"Well thought out and perfectly guided by Junior."
Ariana Lance, The Hideout:
½ oz The Liquid Chef Aloe-Lemongrass Syrup, ½ oz cucumber juice, ½ oz Harrisons & Crosfield Jasmine Tea, iced, 1 ½ oz Siembra Azul Reposado, Koppert Cress Coriander Cress, ½ oz lime juice, ½ oz Combier
"A lot to do in one day, but sooo worth it! Wonderful!"
David Rothberg, Illy Cafe:
Imperia Vodka, banana, red grape, pepper, The Liquid Chef Agave Nectar, Blackberry Sryup
"Diverse and amazing, to say the least."
Nancy Davidson, freelance writer:
Muddled starfruit, muddled nectarine, Leblon, Boiron Pineapple Puree, lime juice, house made clove syrup, Domaine de Canton
"The selection of spirits was interesting- it was nice to include some that aren’t available in the US, as well as familiar and unfamiliar brands."
Amanda Hathaway, Bullfrog and Baum:
Please visit the below link to read about Amanda’s experience at The Liquid Lab:
bullfrogandblog.com
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Featured Product
The Liquid Chef Product Line: Salts
by Lani Chun
After much anticipation, The Liquid Chef, Inc. is proud to welcome its newest member to its Team: Dainzu- The Liquid Chef Line of Gourmet and all natural Salts. (Dainzu is a Zapotec Archeological site in Oaxaca, Mexico. Literally translated, Dainzu means, "hill of the cactus.")
These salts are made from an array of salts ranging from the Himalayas to the coasts of Hawaii, combined with exotic ingredients from all over the world such as dehydrated cactus, lemongrass, saffron, and cinnamon. These gourmet salts are intended to be paired with all spirits- from neutral spirits, to brown spirits, from cremes to aperitifs. This line is also a great addition to any entrée as a flavoring agent or a finishing salt.
Here are our flavors:
Cactus & Lemongrass
Hibiscus & Rose
Chile Pasilla & Cinnamon
Hawaiian Lava Salt & Saffron
For more information for the USA contact:
Heidi Merino
Heidi@theliquidchefinc.com
646 418 0655
Mexico
http://sabordeoaxaca.com/
01 (55) 5825.6018
01 (55) 1668.5092
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Press Links
Photo session with Andy Harman
News Links from Mexico, Costa Rica, Colombia, Peru and the USA.
elespectador.com
latina.com
miciudad.batanga.com
villagevoice.com
law.com
multipress.com
saboresautenticosdemexico.com
molecular-mixology.blogspot.com.com
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Bon Vivant: A Fundraiser for Centaur Stride by Lani Chun
September 22-23, 2009
The Liquid Team was invited to participate as guest bartenders at this inaugural charity event to benefit Centaur Stride, an equestrian therapy center based in Westfield, New York.
Heidi Merino, and honorary Liquid Team member Francine Cohen, landed in Buffalo early Friday morning, excited by the opportunity to lend a hand for this worthwhile two -day event, and ready to hit the Niagara Terminal Market to gather the ingredients needed for the cocktails they were mixing up this weekend. Alongside her fellow mixologists of Hush Cocktails, the prep began Friday evening and continued on through Saturday as corn was muddled and citrus was juiced.
Guests at Saturday's VIP cocktail hour were intrigued by the heat of the Alma Blanca (Junior Merino-The Liquid Chef's signature tequila cocktail with Siembra Azul Tequila), and thrilled to learn it contained local corn. Two hours later those attending the Grand Tasting stopped by The Liquid Team's table to sample: TLC Stride (Scorpion Mezcal, Boiron Lychee Puree, and local maple syrup from Harrington Farms) and the Peanut-Banana Batida (Leblon, Castries Peanut Rum Creme, Banana). Guests enjoyed food presented by the chefs of La Fleur (an award winning French restaurant just down the road that hosted a five course champagne brunch the following day), other local restaurateurs, and wines from nearby wineries.
On Sunday, following the gourmet brunch at La Fleur, attendees piled into a trolley for a short ride to the Centaur Stride barns and riding ring where students exhibited their equestrian skills and facility owner and director Claudia Monroe and her daughter Karlyn Monroe (organizer of the entire weekend) talked about using horses for rehabilitative therapy for riders who suffer from physical ailments including multiple sclerosis, and more.
The exhibition was capped off with an invitation for Heidi and Francine to mount a horse and join the Centaur Stride staff for a trail ride around the grounds. The Liquid Team looks forward to participating in next year's event and hopes to see you there. For more information about this event, Centaur Stride, and what you can do to help, please visit the link listed below:
centaurstride.org
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SAGARPA (Secretaria de Agricultura, Ganaderia, Desarrollo Rural, Pesca y Alimentacion)
The Liquid Chef in Costa Rica by Lani Chun
SAGARPA and the Minister of Agriculture of Costa Rica hosted at The Intercontinental Hotel, an event that celebrate Mexican products and produce in the field of gastronomy and mixology. On the mixology front, The Liquid Chef-Junior Merino, featured fresh Mexican ingredients in four cocktails during the course of the evening: one with corn, chile, hoja santa, one with avocado, mezcal, and Mexican honey, one with damiana, agave nectar and tequila, and the fourth was tobacco infused reposado, Mexican vanilla liqueur, and The Liquid Chef Pasilla & Cinnamon Salt.
Guests were then treated to a dinner at an event that was entitled, "Noche Mexicana" or "Mexican Night" and were serenaded by the heart of Mexican pride-mariachi ( this particular mariachi is from Costa Rica). Carolina Cordova was flown in from Mexico to sing for this crowd. Dinner was prepared by Chef Martin and featured the bounty of Mexican produce. Some of the dishes that were prepared where: tamales, mole enchiladas, taquitos y mas (and more).
To read more about this event please visit the link below:
informacdc.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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