| FRESH FACE 04.29.09 9:00 AM |
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| Shaking Things Up |
| Mixologist Junior Merino, formerly of the Modern, creates cocktails with surprising ingredients (think rose petals and agave nectar) through his multifaceted new company. |
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| A lot of cocktails are nothing more than alcohol and mixers, with maybe an olive thrown in for decoration. But if Junior Merino is tending bar, you might get organic kiwi slices, agave nectar, or thyme, not to mention small-batch spirits. With Liquid Chef, Merino aims to raise the bar—pun intended—when it comes to cocktails. “Everyone can mix a vodka-cranberry, but we create something that will project a different image and give guests an experience,” he says. The company, which launched in 2006, offers catering, private classes, brand development, and other services. |
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PHOTO GALLERY |
 | Merino's Arco Iris cocktail.
Photo: Peter Pioppo/Studio P |
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Merino says he started Liquid Chef with events in mind. “I used to go to a lot of events, and the food always looked amazing and tasted great. And I wanted to create drinks that would match the level of the food,” he says. Like any good dish, Merino’s drinks have layers of flavors: The Pina Agave is made with pineapple, lemon, agave nectar, cucumber, tequila blanco, and club soda. Specialty spirits are another trademark. “Many brands we use are family owned, and there’s a lot of pride behind them. We guide our guests toward those spirits and open their eyes to new things,” he says.
Merino, who was born in Mexico and came to the U.S. when he was 16, says his interest in drinks started with his father’s homemade sangria and punches. After working as a busboy and server in New York, Merino became beverage manager at Roth’s Westside Steakhouse. He put together the restaurant’s wine list, and passed the Court of Master Sommeliers exam to become a Master Sommelier.
He joined the staff of the Modern in 2005 and ran the restaurant’s cocktail program for two years. One of his concoctions, Coming Up Roses, a blend of raspberry vodka, Champagne, lime, rose petals, and rose syrup, won first prize at the International Bar Show.
Alan Mervish, assistant director of sales for the spirits division at Empire Merchants, remembers judging the contest. “When I saw this drink with rose petals in it, at first I thought, ‘What is this?’ But in the end, he won hands down.” Mervish has since hired Merino to run cocktail demos for Empire Merchants. “He wants to teach people, and he really takes [cocktails] to the next level. I don’t know anyone else in my life who is as dedicated to not compromising as Junior is to his craft.”
—Lisa Cericola
RELATED TOPICS
International Bar Show, Court of Master Sommeliers
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