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COCKTAIL FEATURE |
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The Big Apple Cocktail
2 oz Tutthiltown Whiskey
1/4 oz Xtabentun, Mayan honey & anise liqueur
1/2 oz grilled Empire Apple juice
1/2 oz cinnamon syrup
3/4 oz lime juice
3 dashes Peychauds Bitters
To make the grilled apple juice: blister Empire apples on a grill. Allow apples to cool and then peel skin. After coring apples, put apples through a juicer.
To make the cinnamon syrup: put two cups of sugar, one cup of water, and 6 cinnamon sticks in a pot. Turn heat on to low and allow sugar to dissolve. Then shut off heat. Do NOT allow to boil, as sugar will crystallize.
Pour all ingredients into a mixing glass, add ice, shake and strain over new ice into a rocks glass. Grate whole nutmeg over the top to garnish.
This cocktail has been deemed by guests, "the official cocktail of the Bloomberg administration for the City of New York." Served now for the 2nd consecutive year at Gracie Manor's Taste of New York, this cocktail is ranking high with city officials. |
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EVENTS |
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WITNESS
For the second year in a row, The Liquid Chef, Inc. worked with Leblon Cachaca in making WITNESS a spectacular event. What better way to celebrate the accomplishments of this great organization than with some caipirinhas designed by Master Mixologist, Junior Merino- The Liquid Chef?
Shaking up the crowd, while The Liquid Chef shook up those cocktails was an amazing performance by Cheryl Crow and the hypnotic voice of Jimmy Cliff. This was an amazing star-studded gala hosted by legendary rock star Peter Gabriel and award winning Maggie Gylenhaal.
WITNESS is an international human rights organization that provides training and support to local groups to theme video in their human rights advocacy campaigns. Beyond providing video cameras and editing equipment, WITNESS is committed to facilitating exposure for their partner's issues on a global scale. They help broker relationships with international media outlets, government officials, policymakers, activists, and the general public so that once a video is made; it can be themed as a tool to advocate for change.
READ MORE ABOUT WITNESS |
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NIGHTCLUB & BAR EXPO, RHODE ISLAND
For the second year, The Liquid Team was able to show off some cocktail skills at The Nightclub & Bar Expo at Twin Rivers Casino in Rhode Island. Thousands of attendees came through the Liquid Lounge and tasted cocktails created by Junior Merino. The featured cocktails were: Cubico (an amazing concoction made with grilled pineapple, tobacco infuse Tequila Anejo, and vanilla Liqueur, with Dainzu Hawaiian Salt with saffron around the rim), a black pepper infused whisky cocktail with Domaine de Canton Ginger Liqueur, and a refreshing cocktail made with Leblon Cachaca, kumquat marmalade, Dainzu Elderflower & Ginger Syrup, and ginger beer. |
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T.I.P (The Tequila Interchange Project)
"The Tequila Interchange Project (TIP) selects a group of highly regarded and talented bartenders and mixologist and invites them to Mexico's tequila region for a first hand tour of the terroir and appellation of origin. Among those talented mixologists was Junior Merino; he joined us for the very first TIP trip in September 2010.
The trip begins with a tour of the terroirs within the appellation of origin in Jalisco. Exploring the Highlands and the Lowlands regions, getting to see and experience in person what each region brings to the production of Tequila. The tour objective is to challenge each bartender's and mixologist's knowledge by having the regions tour guided by university professors, producers and even jimadores, to get an overall perspective of the tequila culture.
Close to the end of the trip the mixologists and bartenders engage with the local community and its industry professionals by sharing one of their tequila cocktail secrets! Among the cocktails shared by Junior Merino that night was the Rose Petal Margarita, Bicentenario, and Cubico. The concept is to show to the young and enthusiastic community in Guadalajara what is happening here in USA with tequila and mixology.
Our mission as the Tequila Interchange Project is to create a highway of knowledge between teachers, workers, and connoisseurs of the culture of tequila, from the agave fields in Mexico to the cocktail bars across the USA. We are a network of connections and partnerships. We are both professor and pupil. We are the bridge of communication towards the future of tradition for tequila culture."
READ MORE ABOUT TIP |
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SABORES AUTENTICOS DE MEXICO CELEBRATES MEXICO'S BICENTENNIAL
Viva Mexico! 2010 celebrated the bicentennial anniversary of the independence of Mexico from Spain. With this momentous occasion as the back drop, Sabores Autenticos de Mexico and Junior Merino teamed up to tour USA to celebrate and share the ingredients, flavors, produce, products, and traditions of Mexico. Each city had a theme behind it to mark a different time in history of Mexico and with it of course, cocktails and entrees reflected both the theme and the spirit of that time period:
New York City-Bicentennial Kick Off
Junior Merino showcased the diverse cocktails that represented each time period were celebrated in different cities in the USA, but the cocktail created for the bicentennial is called:
CC or Bicentenario: huitlacoche, blackberries, tamarind, Tequila Anejo, and Xtabentun (Mayan honey & anise liqueur)
Miami: Convent Times
Showcased Cocktail: Castries Peanut Rum Crème, Kekua Chocolate, egg yolk, Tequila Reposado, orange, coconut milk, sherry, maple syrup
Austin: Independence
Showcased Cocktail: guava, serrano, Damiana, lime, Dainzu Agave Nectar, Tequila Blanco, and Mezcal Blanco
Chicago: Porfiriato Era
Showcased Cocktail: orange, Pink Grapefruit, Dainzu Aloe & Lemongrass Syrup, Champagne, lemon, Tequila Blanco, Jarritos Grapefruit, sugar cane, tejocote
Los Angeles: Mexican Revolution
Showcased Cocktail: nixtamal, tejocote, Dainzu Aloe & Lemongrass Syrup, St. Germain, pulque, Mezcal Blanco, lemon |
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STAR CHEFS INTERNATIONAL CHEFS CONGRESS
"ICC is a three-day culinary symposium where more than 70 of the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers. The 2010 ICC lineup includes preeminent figures in the food and beverage industry including Junior Merino (The Liquid Chef), Thomas Keller (The French Laundry), Albert Adria (Inopia Classic Bar)...
READ MORE AT STARCHEFS.COM
This year's theme focuses on the fundamental and, some might argue, paradoxical forces that every successful culinary professional draws on, whether breaking down an animal, choosing a perfect beverage pairing, or plating an elaborate dessert. What's involved in the creative process–and how the individual defines his or her own role in it–has long been a subject of debate. There is art in charcuterie just as there is craft in creating a beet gel. The intersections are many, and are ripe to be explored. We look forward to a vivid conversation and robust debate of this year's theme, Creativity: Art vs. Craft."
And as always, The Liquid Chef and The Liquid Team lead the mixology portion of the ICC, Congress Cocktail and showcased some amazing cocktails during the products fair. Merino of course facilitated an amazing seminar about mezcal's diversity and mixablitity. Participants tried their hand at making a few cocktails, one of which is absolutely sensational- popcorn infused mezcal reposado, chamoy, tejocote (crab apple) liqueur, xoconoxlte (sour cactus pear) marmalade, and Dainzu Ginger & Elderflower Syrup. |
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MEX MADRID FUSION, GUANAJUATO
The famous gourmet food and tradeshow of Spain joined forces with Mexico and Mex Madrid Fusion was born. Many recognized chefs from Spain and Mexico came together for a culinary explosion of cultures and flavors. Its birth is intended to approach the latest trends of chefs and gastronomy professionals, as well as to the necessity of the existence for a forum for learning and knowledge; an interchange at all levels and between different cultures.
And who better to start the festivities, then of course, Junior Merino-The Liquid Chef. Merino, along with a local chef of Guanajuato, put together an event for government officials to officially kick off the week long celebration of the cross promotion of food and culture. Merino and The Liquid Team served up cocktails all around the theme of the evening, the most basic part of Mexican cuisine- corn. Merino used four types of corn for four extremely one-of-a-kind creations: popcorn, huitlacoche (Mexican truffle), fresh corn kernels, and nixtmal (a hominy type of kernel that is acidulated and is the base of corn tortillas)
Next, for Junior Merino and Team, would be the following day at the Theater of Ideas in which Merino packed the house with young chefs, media, industry professionals, and guests in which Merino gave a seminar to about 1200 individuals about the fusion of the kitchen and the bar. As Junior Merino is adamant about opening your mind to different styles and techniques, Merino lectured about the importance of utilizing "kitchen" ingredients in harmonizing cocktails to make your bar a destination for new experiences for guests and consumers.
Merino was then lead to a media circus in which flash after flash, which was followed by smile after smile, and interview after interview about his impact of mixology in Mexico, about his use of uncommon ingredients, about his creativity, about his inspiration... it was a whirl wind of people and questions, but Merino was, as always, humble and sincere. |
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Hacienda
The Liquid Chef, Inc developed the cocktail program for the Mexican Pavilion in Epcot Center, where Junior Merino proved that you do not have to sacrifice quality in order to serve quantity. With the thousands that view The Pavillion volume is a necessity. With over 20 million customers per year, Junior's program now serves over 5000 cocktails daily while maintaining great quality and high standards. In order to meet the huge demand, Junior implemented a new system for cocktails which is similar to the draft beer system, where he has three people juicing and mixing all day and putting the results in huge tanks to maintain consistency. In addition, Epcot uses many of Junior's line of gourmet mixers, syrups, foams, and rimmers called Dainzu.
Here is a comment from one of the guests about one of Junior's bars in Epcot:
"How could the Mexico Pavilion get any better... add a tequila bar!!!
I know it has been a year since it has been open, but it never gets old. The specialty margaritas are Phenomenal!! My favorite is the Blood Orange Margarita! And it is topped with this blood orange foam! And one that is totally worth a try is the Avocado Margarita. The put chunks of avocado, tons of tequila and Midori! It gives more of a smoothie feel to it and is kinda filling, but it kills!! I love it! But be ready to spend a good $13... but in Disney terms... that isn't too high.
Now... if you are not feeling the fantastic salt rimmed bev, go for the Tequila Flight! OMG!!!! by the time you make it to Norway, you will be loving the world and every tourist who walks by! So delicious and very strong! This is one of my mamas favorites!"
READ MORE AT FOODARTS.COM |
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Casa Mezcal
If you find yourselves in the lower east side of Manhattan, and are in the mood for a unique experience, stop by Casa Mezcal. Nestled on the corner of Broome and Orchard, this picturesque restaurant is inviting. With its warm colors, and rich art, it is a beacon for those who enjoy art and for those who would like to "taste the art". Merino has really outdone himself on this unique cocktail menu utilizing native ingredients with modern touches that makes this restaurant an experience to remember.
READ MORE ABOUT CASA MEZCAL |
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HOLA (Hispanic Organization of Latin Actors)
HOLA, founded in 1975 by a group of Hispanic actors concerned with the images of Latinos in the media, now functions as a leading advocacy group in the industry for such actors working on stage, on television and in films. In one well-documented case in the 1990s, for instance, HOLA successfully collaborated with Actors Equity Association to shine a light on questionable casting practices being employed at the time on Broadway and Off-Broadway. The show in question then was "Death and the Maiden." Since that time the number of Latinos on Broadway has increased steadily over the years.
READ MORE ABOUT HOLA
This year's lifetime achievement award went to Rita Moreno, more famously known for her amazing work in West Side Story. And of course, to celebrate this momentous occasion, Junior Merino-The Liquid Chef, designed a signature cocktail for guests to sip for the evening. Guests, such as the stars from Broadway's West Side Story and stars of TV's Ugly Betty were all seen toasting The HOLA-Rita. |
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The Liquid Lab, Washington DC
The Liquid Lab went on the road and hosted a session with SAGARPA & La Camera Nacional de la Industria del Tequila with DC bartenders, mixologists, chefs and restaurant owners at the Mexican Embassy in Washington, DC. The focus, of course, being on agave spirits: tequila, mezcal, bacanora, pulque, sotol etc.
Like The Liquid Lab in Riverdale, Merino lead this talented group of professionals through the distillation and processes of different agave spirits and regions. The group moved into an amazing space, overflowing with produce, herbs, citrus, fruits, and various other ingredients. Merino then walked everyone through the aroma architecture portion in which he familiarized everyone with the organoleptic nuances found in agave spirits. Junior unveiled in the USA his sensorial kit of aroma oils. This kit is the first of a series and this one focuses on the scents and flavors of agave spirits.
And no Liquid Lab session would be complete without the creating and sharing of cocktails utilizing the fresh produce, spices, and of course, tequila and mezcal.
READ MORE AT GAYOT.COM |
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NEWS |
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February 2011
Le Bien Public
Un as du cocktail made in América en visite à Dijon
Dans le Bronx, où il vit à New-York, on le connaît sous la drôle d'appellation de "Liquid Chef". Un surnom qui est devenu sa marque de fabrique : Junior Merino, Américain d'origine mexicaine est, à 33 ans, l'un des grands spécialistes du cocktail.
READ MORE |
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January 2011
Gayot
Junior Merino, Mixologist - Feature
No "Mad Man" dubbed Junior Merino "the liquid chef." His patrons named him.
"I had a knack for making unique cocktails," recalls the 33-year-old Merino, who was working at a steakhouse in New York's Upper West Side when he discovered his talent as a bartender.
"I used a lot of unusual ingredients like carrot and beet juices, and I'd mix them equally with unusual spices," he says, "and that's how I gained a reputation as the liquid chef." And, a faithful following.
READ MORE |
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December 2010
Buena Mesa
¡Apoyo Sus Raices!
Justo al abrir sus puertas, el restaurante The Modern, dentro The Museum of Modern Art (MoMA) de Nueva York, lucía cocteles basados en dos aspectos: en las obras de arte ahí exhibidas y en ingredientes mexicanos como el chile pasilla, chipotle, aguacate, mamey y maíz. Su autor era un creativo oriundo de Puebla y radicado en Nueva York, de nombre Junior Merino, quien en el 2008 fungía como encargado del bar.
READ MORE [PDF] |
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ABOUT |
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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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