Black & Blue Mojito from Kim Haasarud
“Cocktails, like food, should be culinary experiences,” says Kim Haasarud. “It is about combining ingredients to create a sensation on the palate and entice the senses with flavors, textures, aromas, and garnishes.”
Kim bartended her way through college, and continued to indulge her cocktail passion after going to work in film and television at industry parties. “They served the same, boring drinks alongside very creative food,” says Haasarud. “I realized that a great cocktail experience could add flavor and dimension to each event.” Form following function, Haasarud established her company, Liquid Architecture.
Headquartered in Manhattan Beach, California, Kim’s fresh approach to “liquid cuisine” has stirred up a bi-coastal following. She recently created the bar program for Bottega Louie in downtown Los Angeles, and other restaurant and wine and spirits clients—Four Seasons, Ritz-Carlton, OMNI Hotels, Wyndham, TGI Fridays, Moet-Hennessy, and Pepsico among them—have commissioned her specialty cocktails. Her cocktail recipes have run in hundreds of magazines and newspapers, and on various radio programs including, “Good Food” with Evan Kleiman, Martha Stewart’s “Everyday Food”, and ABC and CNN Radio syndicates. She has been featured for the past four years at the Aspen Food & Wine festival, and will serve as a guest judge on next season’s Iron Chef America.
Here’s a recipe from 101 Mojitos and other muddled drinks by Kim Haasarud.
In a mixing glass, muddle the berries and mint with the lime juice and simple syrup. Add the 10 Cane rum. Top with crushed ice. Add a splash of soda water and stir. Garnish with mint sprig and additional berries.
Recipes from 101 Mojitos and other muddled drinks by Kim Haasarud (Wiley & Sons 2011)
2 oz 10 Cane Rum
1 oz lime juice
1 oz simple syrup
pinch of mint
Splash of soda water
to you by Amy Tobin
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