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Kim Haasarud on Muck Rack

Kim Haasarud

Phoenix
As seen in: ELLE, AZCentral | The Arizona Republic, Epicurious, Greatist, Liquor.com, Redbook, The Daily Meal, HospitalityNet, FSR, Difford's Guide and
Liquid Chef, Author of 101 Tropical Drinks published by @HMHCo, Mommy Mixologist for @redbookmag. Because sometimes mommy REALLY needs a drink.
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Articles

Very Sexy Cocktail Recipe

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By Kim Haasarud
| Difford's Guide Verified
WhatsApp These links will open in a new window This is a shiny new entry - please check back in an hour to personalise! Skewered raspberry & mint sprigs bouquet How to make: MUDDLE raspberries in base of shaker. Add nest 4 ingredients, SHAKE with ice and fine strain into chilled glass. TOP with sparkling wine.
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How to make sure your 2023 beverage program goes down well: 5 questions with Kim Haasarud

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By Kim Haasarud
| HospitalityNet
Learning to throw out the rule book and be flexible was among the most valuable lessons hotels learned from the pandemic. Adaptation and flexibility are still just as important now, as the industry navigates the staffing shortages, and to find out more about what that should look like in the F&B space, we have interviewed Kim Haasarud, a nationally recognized mixologist and Beverage Expert at Strategic Solution Partners. 1.
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Piña Colada

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By Kim Haasarud
| Epicurious Verified
With its storied combination of coconut, pineapple, and (two types of) rum, this frozen piña colada recipe turns out a tropical cocktail that’s creamy, just sweet enough, and utterly refreshing. The original version of this Caribbean drink is credited to bartender Ramon “Monchito” Marrero of the Caribe Hotel in San Juan, Puerto Rico. According to the hotel, his 1954 recipe combined rum and pineapple juice (not fresh pineapple!) with both heavy cream and coconut cream.
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