Drinking The World

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.

Follow up:

Since then I try to meet up with Junior whenever we are both in NYC at the same time. If I can, I'll stop by the restaurants where he showcases his cocktails. Usually it's easier to catch him at some big event when he teaches a seminar on creating and mixing fine libations. Since I'm in Maine half the time, and he is traveling the world creating and teaching cocktails, it isn't as often as I would like.

Junior Merino's Bio

At the age of 16, Junior Merino arrived in New York from Mexico and worked as a server assistant at the Boulevard Café in New York City, working up to bartending and managing. At the same time Junior went to school to learn English, get his high school diploma, and take a certifying class in computer graphic design.

After six years at the Boulevard Café, Junior moved on to the newly opening Roth's Westside Steakhouse to be the beverage manager. He created Roth's wine and cocktail list; and graphically designed and printed the menus, business cards, etc. During his spare time he was constantly creating new cocktails, as well as spending several years taking courses and getting certified from the American Sommelier Association. First as a Sommelier, then eventually working up to the rarefied level of Master Sommelier. While at Roth's, his lists earned the Wine Spectator Award of Excellence, and his cocktails were praised as the "Best Cocktails and Sangria on the Upper West Side."

In 2005, Junior won first prize at the International Bar Show's Best Cocktail competition. In 2006, he received the StarChefs Rising Star Award. As sommelier and mixologist, he designs cocktail menus and trains bar staff for some of the best restaurants and bars around the world including ANA Hotel in Tokyo, The Modern Bar at the MoMA, Walt Disney Coronado Springs Resort (Rixs Lounge and Club and The Mexican Pavilion in Epcot Center), Hilton Los Cabos, Café Frida, Café Ronda, Bombay Talkie, Rayuela, and Macondo to name just a few.

Also in 2006, Junior created The Liquid Chef to take his talents and knowledge as a mixologist and offer them to the public. The Liquid Chef, Inc. was founded to educate and to showcase the artistry and mixability of ingredients and liquors from all over the world. In 2008, Junior Merino added the Liquid Team to his portfolio. A group of highly trained mixologists inspired by his passion.

Junior has been featured in Gourmet, Food and Wine, Marie Claire, Time Out, Latina, the New York Times, Women's Wear Daily, and New York Magazine, among many others, and has appeared on BBC Radio, Martha Stewart Radio, and Televisa. He's currently working on a new show called "The Liquid Chef."

Most recently, in March 2008, Junior launched the Alchemix School of Mixology in Mexico City. Alchemix is the world's first mobile, state of the art, multi-million dollar School of Mixology. Sponsored by Beam Global Spirits & Wine, Junior designed the course and concept, and then taught a total of 700 students in four months. Each class was a 12 hour, intensive study of cocktail history, mixability, flavor profiles, as well as the balance and harmony of all ingredients. The students were taught the fundamentals of culinary and tasting techniques.
At the end of each course, the students competed in a cocktail competition in which the winner of each course represented their state at the grand finale competition. 34 top bartenders/venues from 18 states competed upon The Liquid Stage at the night club and bar show Mexico, for a prize of $10,000US. Junior Merino, the host of the competition, created the guidelines, rules and regulations.

Junior Merino's Philosophy

Balance and harmony are the essential qualities driving the artful execution of an elegant cocktail. The cocktail should be served with food or any occasion that is uniquely suited to it. Fresh, quality ingredients, the complexity of their flavors, evolve with the collaborative talents of Mixologist and Chef. The result is a perfect pairing of food and drink.

Junior identifies five elements contributing to an enjoyable and memorable cocktail.

First-the visual, the beauty of the creation.
Second-the scent of the combined ingredients.
Third-taste; the harmonious interplay of all parts.
Fourth-balance; the creation of something greater than the sum of the parts.
Fifth-the human element; the dedication, passion, the knowledge and respect-without these none of the above would be possible.

For some of Junior's cocktail creations go to the Cocktail Hour category.