Kim Haasarud's 101 Martinis
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Going with the Flow

Kelley McClain - June 2007

A forward thinking bartender converts her cocktail credo into liquid assets.

"My objective is to get out the message of making cocktails using fresh ingredients and premium spirits, working from a more culinary perspective," says Kim Haasarud of Liquid Architecture, her Los Angeles–based consulting business. That message is spelled out in her books, 101 Martinis and 101 Margaritas. In each she reaches beyond the backbar into the kitchen and to the local farmers' market. The whimsy of Haasarud's self-created title, "liquid chef," belies her fierce dedication to the mixologist's art. After getting her bar towel wet in high-volume casual chains, she joined The Fireman Hospitality Group in New York City, where she switched allegiance to high-end ingredients and learned how flavors work together. During a stint as an associate producer and casting director, Haasarud "was blown away by the money spent on events, but the drinks were always Cosmos, wine, and beer. I finally moved to L.A. and started Liquid Architecture." The party hosts became her clients, a list that has expanded nationwide to include restaurants, major hotel chains, and liquor companies.

Sangritini
Created for the Mastro's Steakhouse chain.

• 1 1/4 oz. Belvedere Cytrus vodka
• 3/4 oz. triple sec
• 1 oz. Newton Claret Napa Valley
• 2 oz. fresh sweet & sour
• orange twist

Combine first 4 ingredients in a cocktail shaker with ice. Shake vigorously; strain into a chilled Martini glass. Garnish with orange twist.

Inside Out Bloody Mary
Adapted from 101 Martinis

• 3 to 4 Spicy Mary cubes
• 2 oz. pepper or lemon vodka
• splash of lemon juice
• splash of Tabasco®
• small celery stalk
• speared red chile pepper (optional)

  1. Place the Spicy Mary cubes in an empty Old Fashioned glass. Combine the vodka, lemon juice, and Tabasco in cocktail shaker filled with ice. Shake vigorously; strain over the Mary cubes. Garnish with a celery stalk and a chile, if using. The longer you let the drink sit, the more the cubes will infuse into the Martini.

To make Spicy Mary cubes: Make your own Bloody Mary mix or buy a premade one and add horseradish, whole olives, Worcestershire sauce, or whatever else you like to put in it. Pour the mix into ice trays; freeze.

Elderflower Collins
Created for Fireside at the Omni Berkshire Place, New York City

• 2 oz. Tanqueray gin
• 3/4 oz. lemon juice
• 1 oz. elderflower syrup
• 3 oz. soda water
• 1 sprig of thyme

  1. In a cocktail shaker, combine the gin, lemon juice, and elderflower syrup with cracked ice; shake moderately. Strain into iced Collins glass; top off with soda water. Garnish with thyme sprig.

Apple Manhattan
Created for Noé Restaurant at the Omni Los Angeles Hotel at California Plaza

• 2 oz. Laird's applejack
• 1/2 oz. Berentzen apple liqueur
• 1/2 oz. sweet vermouth
• Dash of bitters
• 3 skewered griottines (kirsch-soaked cherries)

  1. Combine first 4 ingredients in a cocktail shaker with ice; stir for 25 seconds; strain into chilled Martini glass. Garnish with skewered cherries.