Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
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South of the Rio
By Jonathan M. Forester on Feb 27, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes) | 1 feedback »
photo by Peter Pioppo from Studio P
South of the Rio created by Junior Merino
4/6 lime
2 slices of English cucumber
1/6 of Jalapeno, seeded
¾ oz The Liquid Chef Agave Nectar
2 oz Leblon Cachaca
Rim the glass with The Liquid Chef Hibiscus-Rose Salt
Muddle the first four ingredients, then add Leblon, ice, shake and double strain with a hawthorn strainer and a fine mesh strainer into a martini glass.
This cocktail is available at Tequilas Restaurant, 1602 Locust St, Philadelphia, PA 19103
The Peanut Cracker
By Jonathan M. Forester on Feb 26, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes) | Send feedback »
photo by Peter Pioppo from Studio P
The Peanut Cracker created by Junior Merino - The Liquid Chef
2 oz Castries Peanut Liqueur
1 oz Dewars 12
½ oz Butterscotch Liqueur
garnish with currants
Pour all the ingredients in a mixing glass, shake, and strain into a special glass.
Junior says: "The name of the cocktail was inspired by The Nutcracker as it was created for the holiday season. Easy to make, so most places that carry the Castries Peanut Liqueur, will be able to make it." (Or you can track down the Castries Peanut Liqueur and make it at home. -JMF-)
Junior Merino - The Liquid Chef
By Jonathan M. Forester on Feb 26, 2009 | In Mixologists & Cocktailians, Cocktail Revolution | 4 feedbacks »
Welcome to The Cocktail Revolution! New, exciting, wonderful, stimulating, tasty, tangy, creamy, frothy, complex, unusual, thoughtful, icy cold cocktails are making the scene. We're in the Second Golden Age of Cocktails and you ain't seen nuttin' yet! Here at Drinking the World we're going to delve into All Things Cocktail on a regular basis. How To tips, History, the Future of Cocktails, Spotlights on Mixologists, New Spirits, Liqueurs, Ingredients; and of course, Recipes.
Today we're going to put the spotlight on Mixologist and Educator, Junior Merino - The Liquid Chef.
I've known Junior for several years. We first met when I was invited to a food and cocktail event at a small pan-Latin restaurant where he was pouring his cocktail creations with a flair all his own. Junior is always impeccably dressed in smart suits and classy ties, looking like a cross between a GQ model and businessman. I was just getting into the new, premium cocktails that were making the scene and was very impressed. I chatted with Junior off and on all night, taking photos and being a pest. He was gracious, charming, and fun; and he immediately invited me to another event a few days later.
