News

Liquid Lab with Junior Merino

January 28, 2009

Junior Merino, the Liquid Chef, Hosts First Liquid Lab Session for Creative Mixologists
by Lani Chun

The Liquid Lab opened its doors to the first participating group of mixologists, bartenders, and writers that The Liquid Chef, Inc., headed by Junior Merino, the Liquid Chef (pictured), had invited from various establishments all over New York City. Participants included: Amaury Robayo of Macondo, John Pomeroy of Hideout in Brooklyn (and contributing editor to Bar Business Magazine), Sami Silbert of Whiskey Park NYC, Eryn Reece of Louis 649, Justin Noel of Pranna and Contemporary Cocktails, Katherine Martinelli of Starchefs.com and Fernando Lopez of Rayuela.

Participants were treated to blind tastings in beautiful stemware that was provided by Steelite of various liquor categories followed by cocktail creating sessions in which they were able to let their imaginations run wild implementing our selection of spirits along with exotic ingredients, spices, juices, honey, and just about anything you can shake in a cocktail. Liquid nitrogen, and dry ice, along with ISI whip cream canisters, were available for the more adventurous mixologist to create a more molecular concoction. Even micro vegetables by Koppert Cress made it into more than a couple of creations.

Participants browsed through shelves and shelves of ingredients to find the perfect ingredient for the cocktails that they were creating, but it was more enjoyable to watch how the group interacted with each other, learning new ideas from one another, tasting each other’s cocktails, and lending a ready hand if someone had a mental block.

At the end of the session, each participant was asked about their experience and here are just a few comments that they had to say:

Justin Noel, when asked what his experience at The Liquid Lab was like, said, “I really had a great time. It was a true lab and to go and play with other mixologists is a great leaning tool. Also getting to work with Junior Merino is a fantastic opportunity.”
Created: ½ oz Swack, 1 ½ oz Siembra Azul Blanco, ¾ oz lemon juice, 1 oz simple syrup, 5 muddled raspberries, ¾ oz pink grapefruit juice, sprig of rosemary and a flamed orange zest.
Katherine Martinelli said, “This is a really cool program. It encourages people to experiment and gives them access to flavors and products they wouldn’t normally have.”
Created: 2 oz G’Vine Floraison, a pinch of Limon Cress, ¾ oz simple syrup, ¾ oz Boiron Guava Puree, ½ oz lime juice.
Eryn Reece “really enjoyed this experience.”
Created: 1 oz G’Vine Nouaison, ½ oz Domaine de Canton, 1 oz Soursop Concentrate (guanabana), pinch of limon cress, 1 oz lemon juice and 1 barspoon of simple syrup.
When asked about her experience, Sami Silbert said, “Great! Hospitable, so nice, they went out of their way to make sure you had any ingredient imaginable.”
Created: Combier, dragon fruit juice, The Liquid Chef Hibiscus-Spiced Syrup, egg whites, and Boiron Raspberry Puree and Liquid Nitrogen until sorbet consistency.
Amaury Robayo had “lots of flavors that helped open my palate.”
Created: 1 oz Combier, 2 oz G’Vine Floraison, 4/6 lime, 8 Basil Cress, 1 oz lime juice, 1 ½ oz Aloe Juice.
“Amazing!!!!!!”, wrote Fernando Lopez.
Created: 1 Tblsp of yellow bell pepper, ½ oz Agave Nectar, 1 oz lime juice, ½ oz Combier, 1 ½ oz Scorpion Anejo Mezcal.
John Pomeroy stated, “If you can’t find inspiration in Junior’s Lab, it is doubtful you’ll find it anywhere.” Created: 2 oz habanero infused Siembra Azul Anejo, 1 oz Castries (peanut rum crème), ½ oz simple syrup and a bar spoon of orange blossom water.