Mixing It Up with Inspiro Tequila’s Fabulous Female Mixologist: Allie Kim

This month we are highlighting Allie Kim, a Chicago-based mixologist. Continue reading to learn about Kim’s mixology journey and the gorgeous Inspiro Tequila cocktail she crafted!

Spotlight on Allie Kim

Allie Kim has been in the hospitality industry for 20 years. For the last five years, she’s worked in beverage distribution and suppliership, helping connect distilleries and breweries with retail sellers.

Kim was inspired to create unique cocktails since she “wanted to be a part of the change in the industry where there were specially curated beverage menus that were just as integral in restaurants and bars as food was.” Kim has worked on creating many cocktail menus. Most recently she helped develop a Spanish-inspired cocktail menu for Boqueria restaurant (with locations in New York, Chicago, D.C., and Nashville).

Kim Finds Inspiration in Other Strong Women

Kim’s inspiration doesn’t stop at crafting cocktails. She’s also inspired by amazing women who make heroic efforts, such as the Hollywood starlet Audrey Hepburn. Kim says, “Many people may not know that as a young child, [Hepburn] was involved with helping the Dutch resistance during WWII. She became a Unicef Goodwill ambassador in her later years until her death. She was humble and kind regardless of her elite status.” 

Kim’s Inspiro Tequila Cocktail

The hibiscus flower was the inspiration behind the Inspiro Tequila cocktail Kim created.  This drink was a big hit at a fundraising luncheon that Inspiro Tequila sponsored. We think you will enjoy it as well.

Kim says, “Hibiscus is a lovely edible delicacy in Mexico used in Agua de Jamaica [hibiscus iced tea]. It also symbolizes feminity – so I thought it was perfect to represent that flavor with [Inspiro Tequila}, a woman-owned, woman-made brand.”

Como La Flor

INGREDIENTS:

• 1.5 oz Inspiro Tequila
• 0.25 oz Amaro Montenegro
• 0.5 oz pineapple juice
• 0.5 oz lime juice
• 0.75 oz hibiscus syrup
• Garnish with dehydrated salted pineapple seasoned with chili powder & dehydrated hibiscus flower

Hibiscus Syrup

• 1 cup hot water
• 1 cups Stevia (1:1 sugar sweetness)
• 1/4 cup dried hibiscus petals

DIRECTIONS:

• To make the Hibiscus Syrup: Bring water and sugar to a boil in a pot. Add dried hibiscus petals. Cover and let sit for 5 minutes. Strain out and discard hibiscus petals from the syrup. Store syrup in an airtight container in the refrigerator for up to a month.
• To make the cocktail: Combine all ingredients in a shaker filled with ice and shake vigorously.
• Strain into a wine glass filled with ice and garnish. 

If you want to learn more about Allie Kim, you can find her cocktails and adventures at @thespiritedmom. You can taste her fabulous drinks at Bar Goa or Rooh Chicago both in the Fulton Market District in Chicago.

If you loved reading about Allie Kim, check out Mixing It Up with Cheyenne Fountaine to read about another amazing female mixologist!

If you have a favorite female mixologist you think we should know about, e-mail us at info@inspirotequila.com. We are always looking for new women to highlight!