In the last few years, the mojito has become a staple cocktail at summertime parties and bars across the country. This simple mix of rum, fresh muddled mint leaves, and lime juice served over ice with a splash of soda is the perfect drink for cooling down on a hot, sunny day.
With that bit of intel, the book to own for summer parties this year is another beautiful tome presented by Kim Haasarud, titled, “101 Mojitos and Other Muddled Drinks.”
Some of the fantastic drinks included are Black & Blue Mojito, Cucumber Cilantro Mojito, Cucumber Tomato Mojito and Strawberry Basil Smash.
Kim is a liquid chef and founder of Liquid Architecture (http://www.liquid-architecture.com/)
Ms. Haasarud is a James Beard-honored mixologist, author, and beverage consultant. She is the founder of Liquid Architecture. She conceives her signature cocktails much as Alice Waters would create a specialty dish, taking inspiration from market-fresh, high quality ingredients. “Cocktails, like food, should be culinary experiences,” says Haasarud. “It is about combining ingredients to create a sensation on the palate and entice all the senses with a combination of flavors, textures, aromas, and garnishes.”
Some of her specialties include “Skinny Mojitos” with Alternative Sweetners: Kim shows you how to make low-calorie cocktails. Kim will use some alternative sweeteners (Stevia and agave nectar, etc.) and spirits to make a great-tasting cocktail with about half the calories as regular cocktails.
“Have Muddler, Will Travel”: Focus on “Building Your Own Mojito Bar,” perfect for someone planning a summer soiree or party. Whether you’re hanging out in the backyard, lounging by the pool, or eating at an outdoor restaurant, the mojito and its muddled cousins make the perfect summer drinks.
“Cool” Libation Tips: Did you know you should only slightly bruise herbs for mojitos, and you should stop muddling citrus as soon as you can see the white pith (makes the drink bitter!), and that to muddle cucumbers and apples you should throw in an ice cube to break it down easier? I had no idea.
Kim can show you how to make a mojito like the pros – how to crush ice so it acts like a sieve between the muddled components and your mouth so you don’t get a mouthful of fruit and herb bits! Seriously, have you ever had mint covering an eyetooth? Not a good look.
Kim chats about “Farm to Cocktail” drinks (alcoholic & non-alcoholic) using local ingredients. Ingredients can range from locally grown herbs to citrus to melons to honeys, avocados and olive oils (yes, you can use olive oil and avocados in a cocktail!)
Kim has been a judge on Iron Chef America, as well doing guest appearances on the “The Today Show,” CBS’ “Early Morning Show,” “Fox & Friends Live,” “Montel Williams Show”, and Plum TV. She has been featured on various radio programs including “Good Food” with Evan Kleiman, Martha Stewart’s “Everyday Food”, “Cosmo Radio” and ABC & CNN Radio syndicate. Her cocktails have been seen in hundreds of magazines and newspapers such as the Wall Street Journal, NY Times, LA Times, San Francisco Chronicle, Saveur, Edible LA, Vogue, SELF, Wine Enthusiast, BRIDES, Woman’s World, Lucky, Glamour, Cosmopolitan, and Associated Press. She also created the official cocktail for the 2010 Academy Awards served at the Governor’s Ball – the “Golden Glamour.” She has also been featured at the Aspen Food & Wine festival (each year since ’06).
101 Mojitos and Other Muddled Drinks provides expert guidance on mixing the perfect mojito, as well as 100 variations and other muddled drink recipes that focus on fresh ingredients and plenty of ripe fruit. In addition to mojitos, you’ll find caipirinhas, caipiroskas, crushes, and margaritas as well. In fact, if you’ve got fresh fruit of any kind on hand, you’ll probably find more than enough delicious and refreshing ways to use it.