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Apple Calvados Anejo
1 1/2 oz siembra azul anejo
1/2 oz applejack
1/2 oz simple syrup
1/4 of a green chopped green apple
1 oz lime juice
garnish with a rainbow of slices of apples
Press the green apple with a muddler, then add the rest of the ingredients, ice, shake, and strain over ice in a rocks.
With the turn of the season and as we wind down the jubilation of summer into the glory of fall, we toast the bounty of the harvest and the majesty of the beauty of the change of color. Crisp and bright greens will give way to the glowing ambers and fiery reds of the fall. Say "Salud" with this great cocktail while ringing in the new school year.
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Mixology Bootcamp
Fall in! The new season of The Liquid Lab has started. We have revamped the program, changed the menu, added a few more brands, made the blind tasting more intense, and of course have added a whole new plethora of herbs and spices for the aroma architecture segment in which we add to your catalogue of scents and flavors.
Here are our latest "labees" and their creations:
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Seanan Forbes, writer: Ilegal Blanco, Dainzu Hibiscus Syrup, pink grapefruit juice, egg white, Mexican cinnamon syrup, club soda, rhubarb bitters
Click here for more on Seanan's experience at The Liquid Lab
Claudia Maia, Richard Sandover Restaurants: Lemon juice, Koppert Cress Pepquinos, jalapeno, Scoprion Blanco, simple syrup, green apple
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Amaury Robayo, Rayuela: La Diablada Pisco, Domaine de Canton, Dainzu Aloe & Lemongrass Syrup, Lemon juice, green grapes, dragon fruit, Regatta Ginger Beer
Wendy Giman, writer: Chateau Laubade VSOP, orange peel, Combier, Dainzu Ginger & Elderflower Syrup, Maple Liqueur
Christian Aporto, Webster Hall: Compass Box Asyla, Mexican cinnamon syrup, Lemon juice, Roi Rene, club soda, marigold flowers
Gonazalo Marin, Macondo: Leblon, kiwi, Dainzu Agave Nectar, basil
Zac Overman, www.starchefs.com: Dainzu Agave Nectar, lime juice, cardamom bitters, Siembra Azul Blanco, Royal Combier
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Elana Effrat, Dry Dock Wines & Spirits: Coca infused Macchu Pisco, lime juice, simple syrup, aromatic bitters, egg white
Abigail Gullo, www.ryegirlnyc.com: smoke Chateau Laubade XO, Domaine de Canton, Roi Rene, blackberries, cocoa nibs, Jr's chipotle bitters, blazing marshmallow
Kurt Weaver, Queen Vic Pub, TX: Compass Box Oak Cross, Cherry Heering, cherry bitters, lemon juice
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Virginia Alvarado, El Diario: cucumber, mint, Chairmans Reserve, Combier, Lime juice, Dainzu Aloe Syrup
Emmanuel Mendoza, Elizabeth: kumquat, orange juice, pineapple juice, Dainzu Agave Nectar, Ilegal Reposado
Jody Rodriguez, Queen Vic, TX: Scorpion Anejo, bell pepper, Coriander Cress, orange juice, St. Germain
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Dimitrios Zaharialis, The Hills, CT: Macchu Pisco, lemon, cucumber, Dainzu Agave Nectar, pepquinos, Fresh Origins Lemon Mint
Enrique Jardines, Ofrenda: Siembra Azul Anejo, Ilegal Reposado, lime, pink grapefruit juice, simple syrup
David Roth, USBG CT VP: Chateau Laubade VSOP, Dainzu Cactus Pear & Strawberry Mixer, lemon mint, bitters
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Daniel Gifeisman, The Elbow Room, CT: Compass Box Peat Monster, Dainzu Gomme Syrup, Roi Rene, bitters, peach
Jonathan Forester, writer: Leblon, sechuan buttons, kumquat, passion fruit, Domaine de Canton, bitters, simple syrup
Douglas French, Scorpion Mezcal: Scorpion Blanco, orange juice, Dainzu Agave Nectar, Dainzu Pasilla & Cinnamon Salt
Edward Henwood, mixologist: Ilegal Reposado, Combier, egg white, buffalo sauce, Tajin
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Tanya Robinson, Astor Wines & Spirits: Pink grapefruit juice, Roi Rene, La Diablada, Castries
Douglas Carver, Monbusi, Singapore: Chateau Laubade XO, black currant, lemon, Domaine de Canton, Dainzu Hibiscus Syrup
Scott Walker, The Whiteface Inn Lane: Leblon, cantaloupe juice, maple syrup Rosemary, lemon juice, cucumber
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Geoff Weber, The Gibson: Chairman's Reserve, walnut honey, Roi Rene, Regatta Ginger Beer
Marcelo Arras, Mojito Cuban Cuisine: Ilegal Reposado, Castries, Cocoa Nibs
David Suro, Jr, Siembra Azul Tequila: Muddled: Lime, apple, cherry, orange & Siembra Azul Blanco, grapefruit juice and cantaloupe juice
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Chris Amirault, Cook & Brown Public House: Raisin bread infused Scorpion Reposado, madiera, Castries, egg yolk, bitters
Jesse Hedberg, Fluke Wine, Bar & Kitchen, RI: Oak Cross, Domaine de Canton, St. Germain, Crème de Violette, peach bitters, Fresh Origins Hibiscus Flower.
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Joshua Pekar, Koji New Haven, CT: La Diablada, Jr's chipotle bitters, rhubarb bitters, 3 Koppert Cress Pepquinos, red currants, apricot, Dainzu Gomme Syrup, lemon juice
Matthew Cusson, Wood and Tap, CT: Chateau Laubade VSOP, Royal Combier, lemon juice, orange mint & orange peel
Michael Lester, L'attitude Modern Eatery: Siembra Azul Anejo, ginger, watermelon, Jr's chipotle bitters, lime juice, Domaine de Canton
Daniel Bernabe, Consultant: Leblon, pineapple juice, Dainzu Gomme Syrup, Cr&eaccent;me de Violette, crushed ice
Eric Davis, Casa Mezcal: Spiced Chairman's, Royal Combier, Casties, Godiva, Chambord, chocolate bitters
Chrystal Parker, Uptown Magazine: muddled blueberries, Dainzu Agave Nectar, Roi Rene, Tabasco, lime juice, Ilegal Reposado, Dainzu Hibiscus Salt
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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.
READ MORE
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