‘Mommy Mixologist’ offers cocktail tips using baby food

on 16/08/11 at 11:30 am

Booze News

Kim Haasarud recently discovered a unique ingredient for cocktails: baby food.

That may sound unappetizing to most people, but for the busy Phoenix mother of two who just started a gig as Redbook magazine’s monthly “Mommy Mixologist” columnist, the ingredient works surprisingly well.

“It sounds disgusting, and five years ago, I would have never considered it,” said Haassarud, a national beverage consultant. “Now there are so many brands that are basically fresh-fruit purees marketed as baby food. My little girl is an extremely picky eater and always leaves food leftover, and one day I took a bite of one and wondered how it would taste in a cocktail.”

Haasarud’s favorite brands are organic line Plum Tots, Evie’s Organic Edibles and celebrity chef Tyler Florence’s Sprout Organic Baby Food. Her August column in Redbook featured a cocktail called the Slightly Sloshed Slushie, a mix of pear vodka, the reader’s choice of pear, plum or apricot baby food, 7-Up and lemon juice.

Haasarud owns a cocktail-consulting firm called Liquid Architecture that helps restaurant groups and hotels around the country, from Applebee’s to the Four Seasons, build their cocktail programs. She talks about her new gig and shares tips for busy mothers who want to get creative with cocktails.

Question: What is the “Mommy Mixologist” column all about?

Answer: It’s geared toward moms at home who appreciate great cocktails but may not have the time to make a great cocktail. … I try to personalize the drinks with the story behind it.

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