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Junior Merino and all of us here at the Liquid Chef, Inc. would like to wish everyone happy holidays and to thank everyone who was part of our success and growth for the year. Please accept our wishes for a prosperous new year and the best of 2012 and raise a glass and toast to new memories, experiences and successes. Salud!!!
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FEATURED COCKTAIL |
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Ponche Navideno a la Merino
Junior puts a spin on this traditional Mexican punch served during the Holiday Season. Tradition calls for teyocotes, a regional, apple like fruit with a unique flavor and texture, raisins, sugar cane, Brandy or Rum, and other fruits and spices.
As part of the Merino family tradition, this punch is usually rested overnight for optimum flavor then reheated and shared with the whole family.
Jumex Brand Juice, dried hibiscus flower, tamarind, guavas, sugar cane, and tejocotes can be bought in Mexican stores. Fresh fruit is available seasonally, however, tejocotes can be found "en conserva" in a syrup. Xtabentun can be found online.
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1/2 a Granny Smith Apple, chopped
6 Cinnamon Sticks
4 cups of Water
4 cups of Jumex of Tamarind (or Jarrito de Tamarindo)
32 whole dry Hibiscus Flowers
16 whole Tamarind Pods, peeled
6 Mexican Guavas, quartered
20 All Spice
20 small Sugar Cane Sticks
1 Navel Orange Cut in small pieces
1/2 cup of raisins
8 whole Prunes
2 Mexican Vanilla Beans (from Papantla), cut in half length wise
6 fresh Tejocotes, cut into 8 pieces & seeded
2 cups of Brown Sugar
1/2 cup of Xtabentun (Mayan Anise-Honey Liqueur)
1 cup of Mezcal Joven or Reposado
4 cups of 100% Tequila Reposado or Anejo
Put all the ingredients except the liquor into a big pot. Then place the pot onto a medium fire. Stir occasionally and let it boil for about 4 minutes, then turn off the heat. Add the liquor. Serve while hot or for a cold version, let it cool and then add the liquor. Serve with no ice if desired. |
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ABOUT |
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Junior Merino the liquid chef
Junior Merino is proclaimed the best mixologist on the planet by various publications and is the founder of the fusion of the kitchen and the bar. He has revolutionized the mixology industry with his innovative concepts and unique philosophy. Between his commercial ventures, his partnerships with global corporations, top spirit brands and restaurants around the world, his public appearances and teachings; and his unsolicited press, Junior's name and brand – The Liquid Chef, Inc. – have been seen by over 66 million people worldwide, making Junior's brand the most recognized in its field.
It is no surprise Master Mixologist Junior Merino- The Liquid Chef has built his career on fusing exotic, unexpected flavors: He grew up in a culinary melting-pot of cultures and traditions. 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.
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