Junior – thank you for sparing “always inspiring more” some time to answer a few questions. You are called “the liquid chef”. What’s behind that name?
In 2001, I was working as beverage manager and sommelier for a steakhouse on the Upper West Side. At the time, I was making cocktails with vegetables, herbs, and spices. People thought I was pretty crazy, but were all fascinated by the flavor. Actually, my guests dubbed me that name. They said I was like a chef who works with liquids and one of them yelled, “You are the liquid chef!” From then, the name stuck. When I founded the company, it seemed the perfect name. Thus, the Liquid Chef, Inc. was born.
Let’s go back to the very beginning. There are so many professions in the world. How come you chose such an interesting and unusual one?Well, I began cooking at a very young age with my parents. And cooking was the first job I got when I came here from Mexico. Later I took computer graphics design and sommelier certifications. It seemed natural to combine my love of art with my knowledge of flavors and understanding of the kitchen in such an outlet of creativity: So, glass became my canvas and spirits my paint to create these organoleptic experiences. |
Mixology – that is the art of mixing alcoholic drinks. That sounds intriguing. What do you show or teach in your sessions and what skill do you need to perform that job?
Just like every Chef is a cook every mixologist is a bartender. But as chefs, mixologists are individuals who know all spirits, ingredients, etc. They have earned their prestige in creating signature cocktails. That does not just mean to change a couple of ingredients in a cocktail, but to create your own platform for creative cocktail expression that showcases the main spirit and the harmony of ingredients.
El MerinoThe fruity cocktail combines juice from mango, orange and lime with Royal Combier, Tequila Blanco and chamoy, a typical Mexican ingredient.
There are thousands of various drinks. Some of them are known for a long time, some of them disappear after a season. What do you reckon – what are the ingredients that make a successful drink?
All successful long-time cocktails evolved and changed with time and were repeatedly inspired by new flavor profiles. Creating a cocktail that becomes a staple is about its balance and visual appearance. Everyone will remember a cocktail that looks amazing and tell everyone about it.
I think the most successful cocktails are “Latin Inspired Cocktails”. They have a citrus quality to them, which is popular amongst the Latino community in both culinary and beverage applications. My own cocktail Coming Up Roses has also started cropping up in various parts of the world, and it too has a citrus quality to it.
Brazilian BreezeThe combination of the liqueur “crème de poire” with lemon juice, fresh pear juice, coconut water, lychee syrup and Cachaça gives this cocktail its exotic character.
As with fashion, food and scents – drink preferences also vary. As a trendsetter, what do you personally prefer – more traditional or fancy recipes? What is your favourite drink or recipe?
It is hard for me to pick a favorite as it depends on so many factors. It really does vary according to where I am, who I am with, what season it is, the temperature, etc. I enjoy well-balanced cocktails in which citrus, sweetness, and liquor are in harmony with the ambiance and mood I am in. It is the same as picking out a sweater for winter or shorts for summer, or spicy food on a cold night or ice cream on a hot day.
We’ve already talked about trends and personal/regional likings. When you work you meet a lot of different people and learn about what they drink. So, what’s en vogue at the moment and what trends do you see for the next years?
At the moment, the cocktail industry is all about Latin flavors such as peppers, Tequila, Cachaça, rum, Pisco, chipotle, guava, etc. I think that Mezcal and Pisco will be the next big explosion for the cocktail industry and new Latin flavors will keep trending.
Don Roberto Refresher Cazuela PunchGrilled pineapple juice is the secret of this punch which is based on Tequila, Jarritos de Toronja, Combier Liqueur and freshly squeezed lemon and orange juice.
There must have been many thousand drinks you’ve mixed during your career – easy and more complex ones. What is the most extraordinary drink you’ve ever created and what was the biggest drink challenge you’ve ever mastered?
In every drink, I put my heart, passion, and knowledge in order to leave my own imprint within each creation. I put each of these elements into creating a cocktail to create a new experience and memory for consumers. The biggest challenge I have mastered is learning about balance and harmony when creating cocktails, while keeping in mind each brand of spirit and ingredient’s intensities & sensations in order to awaken each sense and touch every part of the palate. Each day, I continue my research, with a thirst for knowledge and new discoveries as I travel the world and also in my own “backyard”.
Naturally, people connect drinks with certain feelings, situations or events. So what kind of drink would you like to create and what feelings should people associate with it?
Every time I am asked to create a cocktail I start by understanding the projection of the client. With my work I want to create new experiences. When drinking a cocktail I hope it evokes feelings of pleasure, happiness, discovery, joy, and amazement coupled with an appreciation of each flavor and sensation in what is delivered; providing a more sophisticated way to enjoy (my) libations.
Junior, besides teaching on all kinds of spirits and the interaction with food, you are famous for your knowledge of Tequila and Mezcal. There must be a multitude of various brands. But their general character unites them all. How would you describe the typical taste of Tequila and Mezcal?
Tequila and Mezcal are as complex as wine in that different regions and varietals will affect flavor profiles with different processes, fermentation, cooking methods, type of water used, soil, human factor etc. that vary from region to region.
Mezcal is an overly complex category because there are 27 varietals of agave that can be used in the production of Mezcal, in seven states within the Denomination of Origin. Each region adds its own personality due to terroir and different techniques used in production.
Your job makes you travel the world. The cultures you meet influence your creative work. What did you find out about preferences in certain regions/cultures? What is common within all drinks?
One commonality in cocktail consumption is that everyone enjoys a well balanced cocktail. No matter where I travel my cocktails are enjoyed due to the complexities and harmonies of flavors. Also, everywhere I go I tend to gravitate toward regional ingredients as it is fair to say that most people will be more “familiar” with their own ingredients. So, I fuse regional familiarity with my own twist and originality to create a unique experience.
Very often, people know exactly what they want to drink, but as often they probably ask you what you can recommend them. For these people, you must find a way to anticipate what they like. How important is it to know what tastes/drinks people want?
It is very important to read a person to be able to recommend a cocktail. This is a skill that I have honed over time. I also use my knowledge to dispel some of the myths behind drinks and to open the minds of some of the more “determined” clients. Perception is one of the hardest obstacles I have to overcome. If a cocktail has berries then it is supposed to be sweet. What people don’t consider – the seasonality of fresh ingredients. So, if I use a raspberry out of season it will be rather tart or tangy than fruity.
Over the years, you have seen a lot, experienced a lot. But your ideas seem never to run out. So where do you find your ideas, what inspires you?
I wake up and go to bed each day and night loving what I do. Passion for knowledge pushes me daily to learn new things. I fuse both knowledge and everyday living into potable creations. I hope that reflects both my passion for my art as well as wanting to give my guests an amazing experience. That I hope will turn into something memorable that will create a subtle impression that will be cherished when reflected upon.
Junior Merino – The Liquid Chef
Born on June 12, 1976 Junior Merino grew up in the culinary melting-pot of la Mixteca Region of Mexico. After immigrating to the United States at age 16, Junior rapidly progressed from busboy to bartender, and eventually to beverage manager. Experiments with creating his own cocktails spurred Junior to enter the International Bar Show's best cocktail competition in 2005 – where he won first prize for his drink, "Coming Up Roses", which is now one of Junior's signature cocktails.
By now Junior has created signature cocktails for leading restaurants and bars across the world, as well as for numerous liquor companies. He had the honor of mixing the official cocktail of his home country Mexico. Always eager to share his extensive knowledge of spirits, wine, food, techniques and ingredients, Junior has been featured in various journals and several TV-shows. He is currently working on his book.