Today, I have the pleasure of sharing with you a fun guest post from Kim Haasarud! Kim is a James Beard-honored mixologist, and author of the new book 101 Mojitos and Other Muddled Drinks (101 Cocktails).
With summer and bathing suit season right around the corner, I put in a special request for some ‘healthier’ drink options. I can’t wait to have a few friends over and try a couple of these cocktails out!
Black & Blue Mojito (AKA “Skinny Jeans Mojito”)
1.5 oz 10 Cane rum (96 calories)
1 oz lime juice (8 calories)
1 oz sugar-free sweetener (made from Splenda) (i.e. Monin) *
3 blackberries (10 calories)
10 blueberries (8 calories)
10 mint leaves (0 calories)
Splash of club soda (0 calories)
Total calories: 122
Directions: In a tall collins glass, muddle the berries and mint with the lime juice and sugar free syrup. Add the rum. Top with crushed ice and stir well. Garnish with mint sprig and berry.
Monin is a syrup company from France that offers 100+ syrups. They also have a line of sugar-free syrups ranging from a sugar-free triple sec syrup to raspberry to blackberry. They are sold at specialty grocers and online at Monin.com.
Monin is a syrup company from France that offers 100+ syrups. They also have a line of sugar-free syrups ranging from a sugar-free triple sec syrup to raspberry to blackberry. They are sold at specialty grocers and online at Monin.com.
Skinny Margarita
1.5 oz reposado tequila (i.e. 1800 Reposado) (96 calories)
1 oz agave nectar (80 calories)
1 oz lime juice (8 calories)
Total calories: 184 calories
1 oz agave nectar (80 calories)
1 oz lime juice (8 calories)
Total calories: 184 calories
Skinny Strawberry Smash
1.5 oz SKYY Infusions Dragonfruit
4 lemon quarters
1 oz cranberry juice
2 strawberries
2 packets Truvia (Stevia-based)
Directions: In a mixing glass, muddle the strawberries with the lemon quarters, cranberry juice and Truvia. Top with ice and shake vigorously. Strain into a rocks glass filled with ice. Garnish with strawberry and basil.
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ABOUT KIM HAASARUD:
Kim 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.”
Her recent programs for Moet-Hennessy, Beam Global, SKYY Spirits, PF Changs, Wyndham Worldwide Hotels & Resorts, Four Seasons Resort Maui, et al are just a few examples; each of them incorporate fresh ingredients, a focus on technique & execution, bar & mis-en-place set-up, cost control, and a sensitivity towards SKUs to create profitable, top-of-class programs.
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).
She lives with her husband Kevin, two children Holden & Maddy, and dog Emi in Phoenix, AZ.
ABOUT KIM HAASARUD:
Kim 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.”
Her recent programs for Moet-Hennessy, Beam Global, SKYY Spirits, PF Changs, Wyndham Worldwide Hotels & Resorts, Four Seasons Resort Maui, et al are just a few examples; each of them incorporate fresh ingredients, a focus on technique & execution, bar & mis-en-place set-up, cost control, and a sensitivity towards SKUs to create profitable, top-of-class programs.
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).
She lives with her husband Kevin, two children Holden & Maddy, and dog Emi in Phoenix, AZ.
