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  • Javier Caballero - Liquid Experience: Javier Caballero
    Since late 2009 the founder and director of Liquid Experience From the roots of his professional desires he was allowed to imagine and create a new concept he calls Evolutionary Cocktails The heart of this new project is the Taller Liquid Experience a space dedicated to developing new techniques and concepts for cocktails Here he does most of his training programs and workshops for the Liquid Experience Perrier Brand Ambassador for cocktails in Spain for 2011 12 13 Creator of Signature Cocktails for the brands Perrier Bulldog London Dry Gin Sipsmith Distillery St Germain Liqueur Tequila Espinoza Tequila Único Merlet Haymans Monkey 47 Gin Tanqueray and others Collaborator with Bar Forum Magazine and Whisky Magazine Spain with an own cocktail section Judge for various cocktail competitions Competition Sidecar By Merlet Liqueur Tanqueray Gin Contest etc Among the many papers and presentations by Masterclass Javier Caballero could highlight the following Presentation Evolutionary Cocktails Concept in México within the framework twinning with Spanish Mexican Mixology Guadalajara 2012 Presentation Perrier By Mixology in the Dominican Republic two actions training for bartenders cocktail event in the context of Dominican Fashion Presentation of the concept Evolutionary Cocktail within the framework Mix Shake 2012 Valladolid Creator and rapporteur of the MasterClass From the experience we create knowledge sugars sweeteners within the BCN12 Barforum Barcelona Presentation Bulldog London Dry Gin Moskow Bar Show 12 Presentation Absolut Orient Apple Show cooking together with the Chef Andres Madrigal Chile in May 2012 Martini Bartender event at Martini Love Art Moskow June 2012 Presentation of the collection of Guillermina Baeza creating cocktail line with the aesthetic of the collection Professor at the Madrid Chamber of Commerce Bar Master Reserve 2011 12 Presentation Perrier Cocktail at Alimentaria BCN12 Barcelona Creator and Lecturer Cocktail Workshop and Gin Vodka at Verema 2012 Valencia Presentation of Evolutionary Cocktails for the semi finalists at World Class 2011 12 Diageo Barcelona Presentation Cocktail for Perrier at Alimentaria BCN12 Barcelona Creator and Lecturer Cocktail Workshop and Gin Tonics at Verema 2012 Valencia Presentation of Evolutionary Cocktails for the semi finalists at World Class 2011 12 Diageo Barcelona Presentation Cocktail for Perrier at BarForum BCN11 Barcelona Creator and speaker with Joao Eusebio and Carlos Moreno Evolution of the Gin Tonic in Spain at Barzone Berlin 2011 Creator and speaker Masterclass Evolution of Gins and the Various Techniques and Ingredients for Mixing at the Panamerican Championships 2011 Tenerife and Madrid Gourmet 2011 Creator and speaker New Techniques Master Class and Texture for the cocktail at BarForum BCN 2010 Barcelona Creator and speaker New Techniques and Textures Master Class applied to the cocktail Cocktails Art and Evolution at Hostelco 2010 Barcelona Creator and presenter of the whisky Masterclass Cocktails with Whisky at Whisky Live Barcelona and Madrid based on new techniques and textures applied to cocktails Sponsored by Compass Box Tanqueray Team Member 2010 Creator of the agenda the cocktails and Presenter for new techniques and textures applied to the cocktail for Tanqueray s second Gin Master a training session

    Original URL path: http://www.javiercaballero.es/en/JavierCaballero.aspx (2016-04-29)
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  • Javier Caballero - Liquid Experience: philosophy
    long before the first sip Importance of Experience Flavor Most important factor to have in mind at the time of working on a recipe All the rest Presentation Decoration Techniques Esthetics Concept although important are a means of obtaining the desired flavor are not an end in itself Product quality is very important at this point I D Acquires a great importance The use of technology and science to improve our cocktails be it by using new ingredients new machines or new tools that have been improved or even invented to make techniques impossible without them the I D permits a better technical control of all our creations These new techniques add do not substitute the classical techniques gets us to improve them but always with the knowledge and respect to tradition Adapting Adoption I understand as a logical evolution to adapt or adopt techniques and ingredients before proper of kitchen and bakery that we are allowed a greater variety of textures flavors and nuances that enrich our gastronomical baggage Knowledge Our success in creating a recipe will be proportional to the knowledge that we have both the raw materials and the techniques to use whether classical or modern And

    Original URL path: http://www.javiercaballero.es/en/Filosofia.aspx (2016-04-29)
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  • Javier Caballero - Liquid Experience: top recipes
    configure ES EN Javier Caballero Liquid Experience Javier Caballero Liquid Experience Taller Liquid Experience Training Consulting Cocktail Development Events Javier Caballero philosophy top recipes contact Blog top recipes Without Alcohol With Alcohol Gin Tonic in textures Tea Blazer Sacerak Experience Smoked Julep Frescor Cálido Sloe Negroni Mexhattan Pink Kiss Smoked Gin Tonic Jazmin Cocktail Watermelon temptation The End Mexican Coffee Perrier Mojito New Generation Watermelon temptation Sin Sangría Experience Yully

    Original URL path: http://www.javiercaballero.es/en/Recipes/Default.aspx (2016-04-29)
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  • Javier Caballero - Liquid Experience: contact
    to the use of cookies Accept How to configure ES EN Javier Caballero Liquid Experience Javier Caballero Liquid Experience Taller Liquid Experience Training Consulting Cocktail Development Events Javier Caballero philosophy top recipes contact Blog Contact 34 616 30 77 52 Javier Caballero Liquid Experience Javier Caballero Liquid Experience Leave me a message and I ll contact you as soon as possible Full name E mail Phone Message I accept the

    Original URL path: http://www.javiercaballero.es/en/Contacto.aspx (2016-04-29)
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  • Javier Caballero - Liquid Experience: Photo Gallery
    book Tea Blazer cocktail by Javier Caballero for Tequila Espinoza Tea Blazer cocktail by Javier Caballero for Tequila Espinoza Preparando el Tea Blazer Trailer presentación Liquid Experience by Javier Caballero Javier Caballero en la barra del L Eggs Javier Caballero en el L Eggs Amatipán U nico Experience por Javier Caballero Una Experiencia increíble en un ambiente increíble mucho mas que una receta con tequila Un viaje por Amatitán México Patrimonio de la Humanidad UNESCO de la mano de Javier Caballero para vivir una experiencia única Mexhattan by Javier Caballero for Tequila Espinoza Mexhattan by Javier Caballero for Tequila Espinoza Cata Tequila Espinoza The End Cocktail by Javier Caballero for Tequila Espinoza Para mas información sobre formaciones visite la parte de formaciones de nuestra web o pida información por contactos Gin Tonic in Textures Javier Caballero preparando el Mexican Coffee para Tequila Espinoza Smoked Julep Cóctel creado para Perrier mayo 2013 Fotografía 30f4 Photography Orient Apple by Javier CAballero Clase Maestra Perú 2013 Basil Bramble Frescor Cálido Javier Caballero Preparing the Frescor Cálido Javier Caballero preparando el Mexican Penicillin Perrier Watermellon Temptation Sangría Experience Sangría Experience Preparing the Frescor Cálido Javier Caballero Fotografía 30f4 Photography Presentación Gin Festival de Sitges

    Original URL path: http://www.javiercaballero.es/en/Gallery.aspx (2016-04-29)
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  • posibilidades creativas que es la coctelería Para asistir a nuestro cursos no son necesarios conocimientos previos de coctelería lo único que necesitas son ganas de experimentar y probar cosas nuevas el resto lo ponemos nosotros Lo que queremos es que desde la práctica te adentres en este fantástico mundo y que de la mano de profesionales del sector descubras todo un sin fin de sabores aromas colores texturas y sobre

    Original URL path: http://www.javiercaballero.es/en/Content/Partners/LiquidClub.aspx (2016-04-29)
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  • 1 3 mg l potassium 6 8 mg l magnesium and 11 8 mg l sodium It also has a unique gasification makes it worthy of the title the most sparkling water in the world with a carbon dioxide CO2 7g l of volcanic origin formed naturally in the subsoil of the park of Nîmes guaranteed richness and intensity of gas bubbles that cool or quench the thirst for uniquely We could define the hallmarks of Perrier as follows Intensely sparkling Extremely refreshing Dense Long in the mounth Pleasant bitterness with a league Do not deteriorate the aromas They usually enjoy it cold no ice with a slice of lemon The keys to a good cocktail a good bartender and good products The wealth and stability of the bubbles in Perrier makes it an ideal ingredient for the preparation of cocktails Due to it is complexity and organoleptic balance Perrier can replace a soda water advantageously providing a sparkling touch to both modern and sophisticated cocktails as well as classics like Gin Fiz enhancing the taste of quality spirits For over century Perrier is linked to the history of mixology bartenders helping the world to create and make great cocktails

    Original URL path: http://www.javiercaballero.es/en/Content/Partners/Perrier.aspx (2016-04-29)
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  • our website you agree to the use of cookies Accept How to configure ES EN Javier Caballero Liquid Experience Javier Caballero Liquid Experience Taller Liquid Experience Training Consulting Cocktail Development Events Javier Caballero philosophy top recipes contact Blog Please visit

    Original URL path: http://www.javiercaballero.es/en/Content/Partners/dash.aspx (2016-04-29)
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