101 Martinis
by Kim Haasarud
Wiley, 128 pp., $15.95
I admit it: I’m one of those “purists” who insists you can’t call every cocktail a martini just because it’s served in a martini glass. A martini consists of gin, a splash of vermouth – or not – and perhaps some olive juice or lemon twist, to taste. That’s a martini. Having said that, I’m not against interesting cocktails served in martini glasses (or any other kind of glass, for that matter). In turn, I found Kim Haasarud’s book a very compelling, fun, and eye-pleasing effort. The recipes range from the classic martinis to some of the most unusual drink combinations I have encountered. Haasarud’s presentation encourages experimentation and play with mixology.For instance, I entertained a couple of recent dinner guests with the Crantopia Martini, which was a huge hit. The recipe calls for cranberry relish, but I used Austin Slow Burn’s cranberry habanero jam, instead. The zippy yet subtle chile and the fresh rosemary sprig garnish added an extra dimension to this excellent drink. Another seasonal cocktail that intrigued me is the Pumpkin Martini, which could be a perfect alternative for dessert – or a great accompaniment to it – this holiday season. And for next summer, I’m already savoring the idea of the Lemon Granita Martini and the Lychee Martini. Persimmon Martini? You bet I’ll try it. And I’ll even invent my own cocktails based on her inspired concoctions.
In addition, all of Haasarud’s cocktails are labeled to pair with sweet, salty, sour, or spicy foods. This is one of the reasons she calls herself a “liquid chef” rather than just a bartender.
This article appears in December 8 • 2006.
