|
|
|
| |
 |
|
CC (Roman numerals for 200 = Bicentennial of Mexico) (CC=Cuitlacoche Cocktail)
5 Blackberries
1 Tblsp of Cuitlacoche or Huitlacoche
3/4 oz Delicia Tamarind Concentrate
3/4 oz Lime Juice
1/2 oz Xtabentun Liqueur (Anise, Honey and Flowers)
1 1/2 oz Tequila Reposado
Rim the glass with Dainzu Pasilla Pepper-Cinnamon Salt
Muddle the blackberries and cuitlacoche then add the rest of the ingredients, ice, shake and double strain over ice into an old fashioned glass. Garnish with Fresh Origen's Pineapple sage for an extra layer of complexity and orange twist.
To see more recipes that were created for the Bicentennial of Mexico, Sabores Autenticos de Mexico and SAGARPA please visit:
|
|
| |
|
| |
|
|
On the Trail of Mezcal by Junior Merino
Arriving into Mexico, I was greeted by the driver of Sabores Authenticos de Mexico and chauffeured to an exclusive, intimate dinner at the house of Blanca Villarello, in which I was to dine with government officials, heads of culinary schools in Mexico, and chefs. During the course of the evening I also demonstrated a few signature cocktails that I created for Sabores Autenticos de Mexico and SAGARPA, as well as showcased the cocktails that I created to commemorate the Bicentennial of Mexico. The crowd favorites were made with chamoy (a traditional condiment made of tamarind, apricots, lime, salt, and chiles) and another with huitlacoche.
The following day, I made a guest appearance at Le Cordon Bleu Culinary Academy in which I had been asked to facilitate a motivational speaking seminar for culinary students and chef instructors.
Later that evening, I was driven to my hometown, Tecomatlan, Puebla, which is about six hours outside of Mexico City, for a quick refresh and started back out at 4am to continue the trip to Oaxaca. In Oaxaca, we made a quick stop to say hi to some friends and family, and few stops in small towns to try a few artisanal mezcals. Finally we reach Casa Raab and saw the fields of Scorpion Mezcal, which has an array of six different varietals of agave: espadin, salmiana (agave pulquero), arroqueno, barril, tobala, and mexicana agave. Then we were off to Scorpion's distillery in which we were able to try unique varietal distillates, various barrels at different stages and research batches from Master Distiller Douglas French.
Then we continued our way to more palenques (mezcal producers) in the mountains, far from science and technology, where only the palate and the knowledge that is past on from generation to generation is used to produce a truly artisanal mezcal.
We then arrived back to my hometown for the festivities of my town, which spares absolutely no expense in throwing the biggest and best festival in all of Mexico. Famous bands, renowned matadors (from Spain), well know bull riders from all over Mexico, and an aerial show (voladores de Papantla), and animated image fireworks every night from Sunday to Sunday in February. There are leather vendors, fluffy palomitas, nieve, fresh fruit with Valentina sauce, hats, fresh elotes right off the farm with your choice of lime and chile or mayo and queso...
While in Puebla, I took some time out to visit neighboring farmsteads and viewed fields of strawberries, watermelon, cantaloupe, tomatoes, papaya groves, and lime orchards that were heavy in both fruit and blossoms that scented the air with beautiful bouquets of citrus.
When the festivities ended (a few days later), I continued on to Mexico City in which I took a plane to Guadalajara for the celebration of the 50th anniversary of the Camera Nacional de la Industria del Tequila. Seven hundred guests gathered for this fiesta to recognize the accomplishments of the tequila industry. Even a representative for the president of Mexico was in attendance. Also each of the distilleries bottled a commemorative limited edition to recognize this momentous occasion. I was lucky to be presented with a few of these bottles that I have on display at The Liquid Lab.
The next day dawned beautiful and again, we were off to Tequila the Don Roberto Distillery, La Purisima where I was taken on a private tour and shown the new bottling, labeling, and storage facilities. The following day was taken on a special viewing of the facilities and process for each of the marks of Casa Cuervo.
While in Guadalajara, I had a few moments to catch up with some former students of Alchemix, our mobile bartending school. I was shown different cocktails by my alumni that filled me with pride and how the retention of what they were taught was reflected in their work.
|
|
| |
 |
|
The Liquid Lab
Mixology: The Sweet Science by Joe DiStefano
Upon entering the Liquid Lab in the Kingsbridge section of the Bronx, one might think that it is the uptown lair of a mad scientist, or perhaps a liquor wholesaler. Despite the vast selection of unusual booze and tons of specialized equipment amassed by cocktail consultant Junior Merino, aka the Liquid Chef and the man behind the lab, there is nothing mad about the lab. Instead it is quite the sane center of experimentation and exploration where acclaimed mixologist and spirits educator Merino teaches daylong mixology workshops. READ MORE
|
|
| |
 |
|
Flying High: In-Flight Mixology Has Arrived
by Chantal Martineau
Airlines are tapping into the cocktail craze with their very own signature drinks available onboard. Mexicana Airlines enlisted the services of mixologist Junior Merino (a.k.a. The Liquid Chef) to create a simple cocktail program that flight attendants can execute during service. The cocktails manage to be more complex than your average Bloody Mary mix, and even take a seasonal approach. This September and October, for example, you can sample a drink called Sweet Turbulence that incorporates Cazadores tequila, lime soda, grenadine, lime, and orange juice. The changing cocktail menu is available on flights of more than 4 1/4 hours to destinations such as Sao Paulo, Buenos Aires, and Bogota. READ MORE
|
|
| |
 |
|
Cocktails on Board of Mexicana Airline
from It's The Cat's Meow
Complimentary in-flight cocktails included in the price of your airfare? Yes way! Not only does Mexicana Airlines still serve free drinks on all flights like it's 1965, they now also offer signature cocktails. Earlier this year, Mexicana, in a partnership with BACARDI®, commissioned mixologist Junior Merino, known as the "Liquid Chef", to create a new signature cocktail menu. These one-of-a-kind cocktails are served on all flights with a duration of 4 hours and 25 minutes or longer. READ MORE |
|
| |
 |
|
Foam Friendly
Yes, you can top this! A new product brings froth-coiffed quaffs with staying power to a broader audience.
by Karen Newman
Cocktail foam is no longer the sole province of high-end mixologists, who have long used strenuous shaking and whisking or complicated molecular techniques to achieve bubbly results. Cuisine Solutions, in conjunction with consulting mixologist Junior Merino (The Liquid Chef), has developed a line of flavored cocktail foams designed to go from freezer to iSi canister to glass, puffed up by nitrous oxide. READ MORE [pdf] |
|
| |
 |
|
Junior Merino
Master mixologist y creador de The Liquid Chef Inc., en Nueva York. Ha diseñado cocteles para bares en todo el mundo, como el del hotel ana en Tokio, The Modern Bar en el MoMA de Nueva York, 42 del Ritz Carlton de Nueva York y el restaurante Izote en la Ciudad de México, entre otros.
from Esquire
Este coctel, bautizado por Junior Merino como Roasted Apple, le gusta incluso a la gente que no es fan del whisky. "Y las personas que sí toman whisky tienen una opción más para poder disfrutarlo de una manera muy artística y mucho más compleja, en la que combinamos los sabores de la bebida espirituosa con las expecias, y resaltamos todo con la manzana rostizada; el cítrico sirve para balancear la dulzura de los sabores", explica Junior. READ MORE [pdf] |
|
| |
|
|
Other Links
Gourmet Latino Festival
|
|
| |
|
| |
|
|
SPAIN...
Madrid Fusion, The Glass Bar at the Urban Hotel, Sabores Autenticos at the house of the Mexican Ambassador and cocktails by air
One couldn't help but to feel like royalty, as we were being chauffeur up the driveway of the palatial grounds of the house of the Mexican Ambassador in Madrid. Huge ceilings, dazzling chandeliers, plush carpet on slabs of beautiful blue-veined marble featured what would become the centerpiece of the crown, a half moon bar draped in white, green, and blue linen. Like the colors of a knight, proudly displayed for all to see, The Liquid Chef's stage was set for an amazing night of unique cocktails elegance and sophistication that even the ambassador partook of a few... what a better overture to what would become a symphony of flavors and history.
There are great honors in this industry... and then there is the honor of being invited to participate at the Madrid Fusion Summit in Madrid, Spain while representing the flavors of the Americas and Sabores Autenticos de Mexico and SAGARPA. World renowned chefs such as Feran Adria and Jose Andres, were also featured speakers at this Summit where a theater of ideas are performed to inspire this industry to evolve... and where The Liquid Chef, Junior Merino took center stage to discuss his views on the evolution of the cocktail.
Merino and Team spent three consecutive days demonstrating the evolution of cocktails and Mexican beverages from pre-hispanic, fusion (mestizaje), present, and the future, as well as being "paparazzi-ed" at every turn for interviews for television, radio, and internet live streams. Merino began his "story" of the cocktail by showing his beginning with his signature cocktail "Coming Up Roses" and then a demonstration of history and harmony as "Ioc" was served: a delicious blend of horchata, pulque, mezcal, and tequila and rimmed with Merino's own blend of salt, pasilla pepper, and "canela" or cinnamon.
Day two of Madrid Fusion, brought Junior's time line to the present in which he showcased his cocktail "Alma Blanca", a unique blend of corn, hierba or hoja santa, habanero, Siembra Azul Tequila, Domaine de Canton, and citrus that took onlooker's palates to a euphoria of an umami of flavors.
The finale of Madrid Fusion and the culmination of Merino's journey through time concluded with an innovative cocktail that featured huitlacoche or cuitlacoche, the Mexican "truffle" that grows on corn. This delicacy was muddled with black berries and tequila, pomegranate and then the crowd stood in awe as Merino slowly poured in liquid nitrogen. As mists of cold vapor wafted through the crowd, Merino stirred his cocktail to a silky, sorbet deliciousness. Junior served it in a martini glass and was given a standing ovation from the crowd!!!
Drink with all your Senses: Cocktails by Air
After many tests and demonstrations during various Liquid Lab sessions and after tons of positive feed back, Merino used Madrid Fusion as his platform to launch his new concept of Cocktails by Air in which you truly drink with all your senses. To begin this form of "deconstructed" drinking, Merino begins by handing guests snifters of tequila blanco. Then above their heads, mists of citrus concentrates are automatically atomized while they sip their tequila, and then Combier marshmallows dusted with a salt & fizzy powder that are eaten intermittently so that one gets a simple margarita presented in a whole new and innovative way in which you get the citrus notes through smell and you eat the sweetness and salt and drink the spirit. No wonder Merino's slogan is: Taste the Art and Drink with all your Senses!
Twelve-hour days at Madrid Fusion were just an appetizer to the harrowing schedule the Liquid Team kept while in Spain. After a quick bite to eat and a brisk drive across the city, past the Plaza de Toros and some amazing architecture, Merino was THE star bartender at Hotel Urban's Glass Bar, considered the top cocktail trendsetters of Madrid, for three consecutive nights from 11pm-3am. Merino was a rock star performing for fans as he and his team strummed out cocktail after cocktail for media, guests, government officials, industry professionals, and a few lost Americans who wandered in when they saw the lines out of the Glass Bar and the sparkle of flashes of cameras.
READ MORE |
|
| |
 |
|
Hedge Funds Care
For the fifth consecutive year, The Liquid Chef, Inc was a proud sponsor of The Open Your Heart to Children's Benefit.
The first Open Your Heart to the Children benefit took place on February 9, 1999 and raised $542,000. What began as a single fundraiser has grown into an international charity, with events held and grants awarded in 8 U.S. cities and 3 additional countries: Canada, the Cayman Islands, and the United Kingdom.
The phenomenal and exponential growth of the organization over the past decade is due in large part to the many dedicated and hard-working volunteers who have raised support in their local areas. Hedge Funds Care events offer the opportunity to network with colleagues in the hedge fund industry while also raising money for an important cause: the prevention and treatment of child abuse.
The Liquid Chef served six amazing cocktails, representing the six tiers of sponsorship of Hedge Funds Care:
Beautiful Heart: Gin, pink grapefruit juice, St. Germain, Moet & Chandon Brut Champagne, orchids
Golden Heart: Siembra Azul Anejo, Navan, dark agave nectar, grilled pineapple juice, and lemon juice
Grand Heart: Whiskey, Ginger, Black Pepper, Dainzu Agave Nectar and Citrus
Great Heart: Leblon, lime, black grapes, sage, lavender
Amazing Heart: Vodka, Combier Liqueur d'Orange, lime, hibiscus, pink grapefruit juice, Koppert Cress Limon Cress, and dragon fruit juice
Heart of Hearts: Chairman's Reserve Rum, Domaine de Canton, simple syrup, lime, mint, guarapo juice
For more information or to donate to HFC, please visit: hedgefundscare.org |
|
| |
|
|
Gracie Mansion
Junior Merino and Team were invited to "shake up" New York's officials, including Mayor Bloomberg, at Gracie Mansion. Merino paid homage to New York by serving a great cocktail with Hudson Valley Whiskey and apples from upstate New York... naming this drink, you guessed it, "The Big Apple". Merino and The Liquid Team were chauffeured in an official Yukon with the seal of New York on its side, turning quite a few heads outside The Liquid Lab.
Commissioners, Senators, as well as invited guests were dazzled by Merino's take on a potable apple pie. The aromas of apples and cinnamon enticed more than a few guests into coming back for more. Even a CIA officer gave a few longing glances over at the bar that took center stage in this historical place!
|
|
| |
|
|
Island Tips
Celebrity Cruises to Give Entire Millennium Class a Makeover
January 11, 2010
by Ken
"Celebrity Cruises hosted a small gala at the Museum of Arts and Design in New York City on the evening of January 7, with President and CEO, Dan Hanrahan, in attendance. The occasion? To unveil their new "Designed for You" brand platform
|
|
| |
and 0 million project list for the coming years, which includes refurbishing the entire Millennium-class fleet so it showcases the same unbelievable amenities and dining options as the cruise line's most recent Solstice class."
Junior Merino and Team mixed up a few cocktails to tease the audience of what is to come on board. Merino's cocktails are "Designed for You" with a delicious blend of imagination and freshness.
Here are a few additions to come:
The addition of the Molecular Bar by Junior Merino in which 12 specialty cocktails will be served. Master Mixologist, Junior Merino will use fresh produce, juices, and innovative techniques that takes cocktails to the next level.
"The addition of Tuscan Grille, an authentic Italian eatery also featured on Celebrity Solstice and Celebrity Equinox.
Creation of Bistro on Five, the popular creperie on the Solstice class which offers passengers crepes, sandwiches, and soups.
The inclusion of an ice-topped Martini Bar with top-tier vodkas will surely be the "coolest" place to hang out.
Millennium class' Cova Café will be replaced with the Café al Bacio and Gelateria. Buon appetito!
Just like the Solstice class, the Millennium fleet will receive an Enomatic wine bar, the state-of-the-art wine serving system which allows guests to select and dispense wines of their choice by the glass. (I tested it out at the reveal and it's pretty incredible!)
In the accommodations department, all ships will receive more opulent suites with new furnishings, flat-screen televisions, upholstery, carpet, and bedding.
New color schemes, carpeting, and upholstery will also be added to public venues of the ships, including Celebrity Theater, Seaside Grill, and Michael's Club."
WATCH LIQUID CHEF INTERVIEW PART 1
WATCH LIQUID CHEF INTERVIEW PART 2
|
|
| |
Preston Bailey's Book Launch: Celebrations
What do Oprah, Liza Manelli, Donald Trump, Catherine Zeta Jones, and Joan Rivers have in common? Give up? How about this ultra elite event designer, Preston Bailey. Preston Bailey is known world over for his fantasy designs and creations for the crème de la crème of society. For those, like me, that doesn't have a million dollars to shell out for one of Preston's lavish designs can get his new book "Celebrations", which was launched at the Armory on Lexington Avenue in New York City.
Preston Bailey took this amazing space and transformed it into a wonderland of roses and chandeliers. To compliment this beautiful evening, Junior Merino designed a drinkable masterpiece with Leblon Cachaca, muddled black grapes and sage, lavender and lime. The vibrant color of the cocktail was a compliment to the backdrop of blues, purples, and pinks.
Pitcher after pitcher, The Liquid Team served up libations to stars such as Uma Thurman, Donna Karen, Donald Trump, and Preston Bailey himself. The Team also got to see a live performance from Gloria Gaynor on a runway of roses... This event was definitely a dazzling display of artistry where you could not only taste the art, but also indulge the rest of your senses.
For more information about this event, please visit: prestonbailey.com
|
|
| |
|
| |
 |
|
Junior Merino the liquid chef
It is no surprise master mixologist Junior Merino The Liquid Chef has built his career on fusing exotic, unexpected flavors: He grew up in the culinary melting-pot of Central Mexico. Beginning when Junior was just 10, his food-loving parents taught him to cook with local produce ranging from indigenous cocoa beans, to pomegranates native to the Middle East, to cilantro, which has Mediterranean roots. Despite all these foods' varied origins, Junior saw that in combination, they created harmony--planting in him an early passion for culinary mestizaje or blending diverse flavors. It's a technique that's helped Junior rise quickly in his field along with his intense work ethic.
After immigrating to the United States at age 16, Junior rapidly progressed from busboy to bartender, and eventually to beverage manager at Roth's Westside Steakhouse in New York all while
|
|
| |
attending high school and studying English and graphic design. At Roth's, the wine list Junior put together--his first ever--won an award of excellence from Wine Spectator. Within months, Junior was initiated into the Court of Master Sommeliers' Guild of Sommeliers. Experiments with creating his own cocktails while at Roth's and later at The Modern spurred Junior to enter the International Bar Show's best cocktail competition in 2005--where he won first prize for his drink, "Coming Up Roses".
Since then, Junior has created signature cocktails for dozens of restaurants and bars across the world, including New York's Rayuela, Cafe Frida, 42 (located in the Ritz Carlton, White Plains, NY), Rix (located in Coronado Springs Resort, Walt Disney World, FL) and the Modern; Oprah Winfrey's The Color Purple show; Tokyo's ANA Hotel; and Mexico City's famed Izote restaurant, Crudo by Don Pedro, among many others. He has also created unique cocktails for numerous liquor companies, including Leblon Cachaca, Russian Standard Vodka, Siembra Azul Tequila, Castries, Combier, and Domaine de Canton. Due to his well-known creativity, Junior has won a "Rising Star" award from Star Chefs and a special recognition from Bartender Magzine in which he was inducted to the 2007 Bartender Hall of Fame and in 2008 received a recognition by Les Toques Blanches.
2009 brought the Liquid Chef a year to remember. In just a few short months, Junior Merino launched a cocktail program on board Mexicana Airlines as well as one on Celebrity Cruises Equinox. Also, Junior launced his line of products: foams, syrups, mixers, and salts.
In 2006, Junior decided to create a company that would focus nature's bounty into creative and one of a kind drinkable masterpieces within The Liquid Lab. The Liquid Chef, Inc. was founded to educate , create new experiences, 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, Mixologists which he trained to execute his vision, philosophy and his passion.
Always eager to share his extensive knowledge of spirits and ingredients, Junior has been featured in Gourmet, Marie Claire, Time Out, Latina, Food & Beverage, the New York Times, Women's Wear Daily, and New York Magazine, among many others, and has appeared on BBC Radio, Martha Stewart Radio, Fox & Friends and Televisa. He's currently working on a book.
READ MORE |
|
| |
|
