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Hibiscus & Bacardi Cocktail
1 1/2 oz Bacardi 8 Rum
3/4 oz Lillet Rouge
1 1/2 oz Harney & Sons Mango Tea
1/2 oz Dainzu & Junior Merino's Hibiscus Syrup
1/2 oz lime juice
garnish with a hibsicus flower
VIEW VIDEO
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Jr's Coquito
1 1/2 oz. Rum (We used Chairman's Reserve Rum)
1 1/2 oz. Castries Peanut Crème Liqueur
1 oz. Coconut milk
1/2 oz. Pineapple juice
1/2 oz. Maple syrup
1 Egg yolk
Dehydrated coconut flakes
Cinnamon powder
Dip the rim of the glass in pineapple juice then dip in the dehydrated coconut flakes. Pour all the ingredients in a shaker, add ice, shake, and strain into cocktail glass. Then, sprinkle some cinnamon powder.
latina.com
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Don Roberto Launch: East Coast & West Coast by Lani Chun
From the pages of history to your favorite cocktail, Don Roberto Tequila is made by tradition, and enriched by heritage to pour a clean and vibrant tequila with mixability and complexity that can be enjoyed on its own or in cocktails Junior Merino created specifically for Don Roberto Tequila's Launch in New York at Rayuela Restaurant and in San Fransico at Cantina:
Guadalajara Silver: made with Don Roberto Blanco Tequila, agave nectar, pink grapefruit juice, Domaine de Canton, granny smith apples, and a demerara sugar & cinnamon rim.
Don Roberto Refresher: Merino added his own flair to the classic Mexican punch called cazuela. Merino starts with Don Roberto Reposado then adds grilled grepefruit juice, grapefruit soda, Merino's own line of hibiscus syrup, Combier, and citrus juices. He then rims the glass with his own line of salt-pasilla & cinnamon.
La Charrita: Merino's take on the classic margarita, utilizing Don Roberto Anejo Tequila with his cactus & lemongrass salt.
Each launch was attended by press and mixologists in which Merino presented the history and process Don Roberto Tequila and then walked them through each of the three types: blanco, reposado (rested), and anejo (aged) as well as his cocktails. Junior Merino also another classic accompaniment of tequila called a sangrita- but of course, with his own sabor. Merino made it with a yellow vine tomato base and then added herbs, spices, citrus and habanero pepper.
examiner.com
alcademics.com
drinkhacker.com
guestofaguest.com
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Kevin Denton, Grammercy Park Hotel:
1 oz Chairman's Reserve Rum, 1 oz Domaine de Canton, ¾ oz lemon juice, 3 drops coriander concentrate, ½ oz honey, top with wheat beer
What was the most innovative concept you witnessed today?
"Generally speaking…the whole darn thing!!!!!!!!."
Jonathan Forester, writer, www.drinkingtheworld.com :
2 oz Leblon Cachaca infused with cardamom and kaffir lime leaves, 1 oz Boiron Pineapple Puree, ½ oz Royal Combier, 4 dashes house made cherry bitters, 3 slices of orange bell pepper
"A fantastic experience to spend a whole day tasting spirits and then experimenting with hundreds of ingredients to make cocktails."
Rodolfo Mayor, Pio Pio UES:
1 oz La Diablada Pisco, 1 oz Macchu Pisco, ¼ oz Boiron Kiwi Puree, ¼ habanero, 2 Koppert Cress Pepquinos, 2 Koppert Cress Sechuan Buttons, ½ oz simple syrup, ½ oz lime juice
"An opportunity to learn from having all different types of liquor in hand and to be able to process all of your ideas."
Harry May-Leline, Crosby St. Hotel:
2 oz Scorpion Anejo, ½ oz lime juice, ½ t. sugar, ¾ oz Domaine de Canton, rim glass with house made demerara & cinnamon sugar
"Excellent! Junior has extensive knowledge in everything cocktails. I learned as much in one day as I would in a month!"
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Avelin Dis, Nios:
2 oz Siembra Azul Blanco infused with habanero, 1 oz Dainzu & Junior Merino's Pineapple & Elderflower Mixer, ½ oz Boiron Pineapple Puree, top with Cuisine Solutions & Junior Merino's Ginger – Passion Foam.
"A great meeting of the minds and many different walks of bartending."
Selena Ricks, blogger: www.thedizzyfizz.com
1 ½ oz Leblon infused with kaffier lime and cardamom, 1 oz Dainzu & Junior Merino's Aloe & Lemongrass Syrup, ¼ oz lemon juice, ¼ oz Dainzu&Junior Merino's Agave Nectar, Regatta Ginger Beer, muddle 10 white grapes, ¼ oz Combier Liqueur D'Orange
"The selection for the blind tastings are top of the line, a good variety of origins&distillates. I will be writing about this unique opportunity for Mixologists."
Enzo, Lim, Minetta Tavern:
¼ muddled black tomato, 2 oz clamato, ¼ oz Valentina hot sauce, 5 drops Maggi, 5 drops Tabasco, ¼ oz Combier Liqueur D'Orange, 1 ½ oz La Diablada Pisco, Dainzu&Junior Merino's Pasilla Pepper&Cinnamon rim
"I think the most valuable lesson I learned here at The Liquid Lab was learning to use only what is necessary. Also, taste everything twice!"
Brian Matthys, Izakaya Ten:
2 oz Chairman's Reserve Rum, ½ oz Castries Peanut Rum Crème, 1 oz Vita Coco Coconut Water, 2 dashes mole bitters, 2 barspoons Dainzu&Junior Merino's Hibiscus Sryup
"The selection for the blind tasting showed a true range in every category both in terms of price and aging, where applicable. The vodka tasting is truly eye opening for anyone who thinks all vodkas taste the same."
Aaron Fitas, Pio Pio (Midtown):
1 ½ oz Siembra Azul Blanco, ½ oz Royal Combier, ½ oz pink grapefruit juice, ½ oz house made cumin&coriander syrup, lime&kiwi berries muddled
"Very positive in all aspects. It has been one of the greatest experiences for me professionally."
Michael Petrillo, Marriot Marquis View Lounge:
1 ½ oz Scorpion Blanco, ½ muddled cactus pear, ¾ oz key lime juice, ¾ oz Dainzu&Junior Merino's Agave Nectar.
"I learned A LOT!."
Julieta Ballesteros, Executive Chef-Crema Restaurant:
1 lime, juice of 3 limas (mexican sweet lemons), 1 ½ oz Russian Standard Vodka, ½ oz Combier, splash simple syrup
"Amazing!!! Professional, interesting, surprising!"
Dennis Condon, O"Neils
1 oz Siembra Azul infused with habanero, 1 oz Siembra Azul Anejo, 1 oz Domaine de Canton, 1 oz pulque, 3.4 oz cucumber juice, ¾ oz Dainzu&Junior Merino's Agave Nectar, 3.4 oz lime juice, sprinkle of Dainzu&Junior Merino's Cactus&Lemongrass Salt.
"My experience was nothing short of amazing. Very well organized, welcoming environment, exposure to brands and methods that are new!"
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Junior Merino's Cocktail Lab Brings Together Bartenders for Boozy Experiments, Complete With Lab Coats by Chantal Martineau
If you're a bartender, you've likely heard of Junior Merino's Liquid Lab. If you haven't scored yourself an invite yet, it's well worth it to try, if only for a chance to glimpse the lab itself. The space, accessed via an Old World-y courtyard in Riverdale, houses more booze than most people will ever set eyes on in one place.
Junior Merino has turned cocktail consulting into a global business. His drinks can be found on airplanes, cruiseships, and in a dozen or so restaurants around New York and beyond. He hosts the Lab, he says, to encourage discussion and experimentation among his colleagues. And because he never knows where his next brilliant idea will come from. READ MORE
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Quick, Robin, to the Liquidlab! by Michael Dietsch
Two weeks ago, I was in the Riverdale section of da Bronx, getting all mad scientist in Junior Merino’s Liquid Lab. Junior's a consultant and former bartender who created the Liquid Lab in a Riverdale apartment, as a facility where he can create and test new recipes for cocktails and food flavored with spirits. The Lab is stocked with thousands of bottles of spirits, liqueurs, mixers, and bitters–many of which are otherwise unavailable in the United States. READ MORE
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Mixers
by Lani Chun
This month, Dainzu&Junior Merino would like to introduce an amazing way to ensure consistency and speed with this great product. Merino, in conjunction with Dainzu, has created a line of mixers, made with fresh, natural and high quality ingredients. All you need is the mixer and your favorite spirit to create amazing and simple cocktails that are complex and original. Perfect for everyone from catering companies, to your next party.
Dainzu's flavors include:
Passion Fruit&Pineapple
Strawberry&Cactus Pear
Pineapple&Ginger
Pomegranate&Citrus
Passion Pineapple Mojito
1 ½ Leblon Cachaca
2 ½ Dainzu Passion Fruit-Pineapple Mixer
mint
pour all the ingredients in a shaker with ice, shake and pour into a tall glass. Garnish with mint.
Dainzu products are available only at select accounts in the United States, but in 2010, will be soon at establishments or stores near you.
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AYUDA for the Arts 5th Annual Gala Fundraiser by Lani Chun
AYUDA for the Arts is an alliance dedicated to helping students with a financial need, pursue their education in art related fields. It offers undergraduate scholarships and mentorship to advance their studies in their chosen field of the arts.
For this event, Junior Merino and The Liquid Team served up an impressive array of cocktails featuring the sponsoring brands from the evening's soiree. Gin with lavender liqueur and egg whites, scotch with roasted apple juice and cinnamon, Leblon Cachaca with thyme and kiwi, and a spiced rum mojito with guarapo (sugar cane juice) and topped with a ginger-passion foam- Merino's own line of foams, made by Cuisine Solutions.
If you would like to order the foams, please visit:
www.cuisnesolutions.com
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The Night Club & Bar Show: Providence, Rhode Island by Lani Chun
Held at The Twin River Casino in Providence, Rhode Island, this massive event was just a spectacular show of spirits, mixology, flair, etc, with Junior Merino, The Liquid Chef as an amazing center piece. Merino had a large bar and booth in front of the center stage in which he and The Liquid Team mixed up some amazing libations! One of the most popular cocktails The Team served was the Banana Peanut Batida, made with Leblon Cachaca, Castries Peanut Rum Crème, and whipped into a smooth deliciousness in a Vita-Mix BarBoss Advance.
At the booth, besides Merino's tempting treats, Merino and The Liquid Team also hosted a bartending competition in which event goers were invited to test their creativity by creating cocktails on the spot with a wide array of spirits, mixers, syrups, herbs, fruits, and vegetables. The winner of the competition got an all expenses paid trip to participate in The Liquid Lab, Merino's bartender extravaganza in New York.
Merino also officiated in the Iron Bartender Competition as a judge.
Following the festivities of The Nightclub & Bar show, Merino and his Team scoured Rhode Island in search of antique glassware and barware all over the state. One shop clerk stated, "If you keep buying up glassware in Rhode Island, we will have to just erect a monument for you here in town."
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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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