Monthly Mixology with Junior Merino. A mixologist pours a drink. 2016. 2017.

Junior Merino has been working with Symrise as a creative partner for multiple years, tackling key initiatives like Sabor in America: The Latino Influence on Mainstream America, among others. Junior is the founder of The Liquid Chef, Inc. focusing on cocktail consulting, events and licensing. Since 2006, he has managed to build a global empire in the mixology industry by successfully implementing cocktail programs and building diverse partnerships.

Since 2014, Junior has been writing Monthly Mixology on in-sight, offering his views on cocktail trends, flavors, ingredients, techniques and recipes.

We're happy to bring you the best of Junior Merino's Monthly Mixology posts of 2016. You can view them all below.

To stay up to date on cocktails/mixology information, innovation and inspiration, CLICK HERE to subscribe to the weekly in-sight newsletter.

Monthly Mixology: The Rise of the Low ABV Cocktail

15 hours ago

Just like the approach of any balanced cocktail, when considering making a low ABV cocktail, I always consider the flavor profile of the main spirit, such as sherry or wine. Then bolster those flavors with additional ingredients like fruit, sweeteners, bitters, citrus peels or other liquors.

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Monthly Mixology with Junior Merino: Barrel Aging Cocktails

15 hours ago

When making either wine, cognac, rum, whiskey, tequila or scotch, the aging process in barrels plays a huge roll. It is within the barrel that the complexities and nuances are intensified. Whether the barrel is virgin, charred, toasted or previously used (ie maple syrup, whiskey, port, sherry, rum, etc), plays a large part in the final flavor profile to the given wine or spirits.

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Monthly Mixology with Junior Merino: Frozen Cocktails Are Back

15 hours ago

When it comes to cocktail trends it is important to remember that there are consumer trends (customers) and industry trends (bartenders). When it comes to frozen cocktails, consumers have been embracing and drinking frozen cocktails for decades now and the trend spikes every time the temperature does.

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Monthly Mixology with Junior Merino: Savory Cocktails

14 hours ago

By Junior Merino, The Liquid Chef The definition of the word "savory", according to merriam-webster.com is, "having a pleasant taste or smell; having a spicy or salty quality without being sweet; morally good." Now in the cocktail industry, "savory cocktail" can mean salty, not sweet and/or more "culinary forward", which is blending kitchen ingredients with cocktails such as bacon, stock, clam juice, bell peppers, cheese etc.

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Monthly Mixology: Beyond the Pumpkin Patch

15 hours ago

I have been asked time and again to submit recipes for magazines and other articles for the Autumn/Winter Season utilizing pumpkins and cranberries, but these seasons are so much more than pumpkins and cranberries.

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Stay tuned to in-sight for more Monthly Mixology with Junior Merino in 2017!

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