FOOD & DRINKS

Loopy Doopy, the rooftop bar at Conrad New York, has created a boozy Popsicle. The frozen fruit puree treat from executive chef Anthony Zamora is dipped in prosecco and served in a prosecco-filled wine goblet. The summery flavors include white peach, blood orange, mango, strawberry, and mojito.

While the cupcake trend may be feeling a bit tired, the alcohol-infused treats from Washington's Crunkcakes pack a new punch. Co-owners Faith Alice Sleeper and Raychel Sabath serve the treats at events and bars around town. The cheekily named cupcakes include the Fat Cat, made with D.C. Brau Penn Quarter Porter chocolate cake infused with bourbon, filled with salted bourbon caramel, and topped with salted bourbon caramel buttercream and a pretzel garnish.

Assaggi Osteria and Assaggi Mozzarella Bar in Washington have created four varieties of wine granitas for this summer: Gewürztraminer, Müller-Thurgau, Lagrein, and Pinot Noir.  Granita or “ice water” is a semi-frozen dessert made from sugar, water, wine, and various flavorings. The red granitas pair well with game, red meats, and aged cheeses.

Chicago's Limelight Catering created this confection for this month's American Harvest Organic Spirit Launch Party at the Ivy Room. It's similar to a flourless chocolate cake bite with a chocolate and vodka ganache.

Served at the Ritz-Carlton Washington, D.C.'s Lobby Bar and Lounge, the treats come in several vodka-infused flavors, including "Lemonade Thyme," "Strawberry Basil," and "Blueberry Mojito." These summer-only refreshers are also available in nonalcoholic versions.

Coffee-Mate Natural Bliss partnered with UV Vodka 80 and UV Vodka Whipped to create desserts including alcohol-infused madeleine cookie pops at the Colgate Optic White Beauty Bar this month at Nine Zero One Salon in Los Angeles.

At the Atlanta stop on Tinsley Mortimer's book tour for her novel Southern Charm, guests could sample Hpnotiq Harmonie- and champagne-infused cupcakes and cake pops. The cupcakes were made by local bakery Cocktail Cupcakes.

From Nantucket restaurant American Seasons, the "Bartender's Handshake" combines Italian liqueur Fernet Branca with house-made ginger simple syrup and a splash of lemon. According to general manager and beverage director Orla Murphy LaScola, swapping out the drink's traditional ginger beer for ginger syrup offers a warmer note.

Hotel Sofitel's Le Bar served a Pink Fog martini made with vodka, lemon, cherry puree, egg whites, and a dash of ginger beer. Chandon-sponsored bars served a signature cocktail of rosé poured over a dollop of lemon sorbet and garnished with a lemon wedge.

Edgar Bar and Kitchen served small cups of white chocolate cherry panna cotta topped with dark cherries.

The evening’s specialty cocktail will be the Red Carpet, a mix of pear-infused vodka, St. Germain, and champagne, complete with a paper Oscar statuette frozen inside an ice cube. "It's Oscar on the rocks," Boulud quipped.

At the 2012 Food & Wine Classic in Aspen, presenting sponsor Belvedere offered refreshing beverages made with their Lemon Tea vodka, including the Lemon Tea Classic Punch, a drink that featured sherbet, black tea, and a mint sprig garnish.

At Stella McCartney's Resort 2013 collection preview, waitstaff passed citrus-infused cocktails in Mason jars.

In July at Travel & Leisure’s annual World’s Best Awards in New York, sponsor Patrón displayed a sleek wall that housed five tanks of Patrón-based cocktails from which guests could pour their own drinks.

The "Kuro Smash," served at Chicago's Union Sushi & Barbecue Bar, blends bourbon and cognac with lemon juice, simple syrup, blackberries, and tarragon seeped in Everclear.

Chicago's Sepia will feature the "Cocoa Old Fashioned" on its menu this fall. Created by head bartender Josh Pearson, the drink combines cocoa-nib-infused rye whiskey with sherry-vanilla bitters, muddled oranges, and brandied cherries.

According to Jeremiah Krickhahn, head bartender at Chicago's Red Door, his "La Turista" is a pisco-based cocktail that uses fruit-forward brandy. "This fall, reinventions of this 'new' spirit will do away with the overused Pisco Sour," says Krickhahn, who also used an Olroso sherry to add a creamy texture and subtle nuttiness to the pisco, bitters, and locally farmed mint and lemon balm. The drink is topped off with sparkling Muscadet culled from a small biodynamic grower in France.

Sushi Samba Rio corporate beverage director Drew Peterson also says that pisco is trending for fall cocktails. The restaurant will be serving the "Chica Sour," which blends the ingredient with egg whites, cinnamon simple syrup, fresh lime juice, and other flavors.

Jordan Bushell, Hennessy's Toronto-based mixologist, created "The End Game" for fall. Using vinegar (a popular ingredient this season), Bushell also added Hennessy V.S., Zubrowka Bison Grass vodka, apple cider gastrique, Angostura bitters, and fresh-grated cinnamon.

Vikram Hegde, head bartender at Boston's Island Creek Oyster Bar, says that adding sherry to cocktails will be a fall trend. This drink, called "The Equinoccio," also contains tequila, spicy Czech bitters, house-made cinnamon syrup, Tiki bitters, and shaved nutmeg.

At Back Deck in Boston, general manager Brian Corcoran developed a brisk-weather version of classic summer cocktail the Arnold Palmer. This version, called the "Ginger Arnold Palmer," adds craft-distilled Berkshire bourbon and spicy ginger liqueur to iced tea and fresh-squeezed lemonade.

At Chicago's Barrelhouse Flat, bartender Jeff Donahue has created a red-wine-based cocktail called the "Refined Hobo." The drink combines red wine with fall-appropriate cinnamon syrup; other ingredients include absinthe, blended scotch, maraschino, lemon juice, and egg white.

Make-your-own citrus drink bar, by Design Cuisine in Arlington, Virginia

Blue Plate Catering in Chicago will be serving Hennessy cocktails imbued with fresh lemon, lavender, and honey syrup.

Another fall cocktail from Blue Plate Catering is the exotic "Thai Firecracker." The drink combines gin and champagne with cucumber water, mango, and the Thai hot sauce sriracha.

Rob Macey, the bar director at Area Four in Cambridge, is also using sriracha in his fall drinks. "The Concubine" is made with the local Bully Boy vodka, fresh pineapple juice, mint, and the hot sauce.

At Sola in Chicago, chef and restaurant owner Carol Wallack is serving up margaritas with an Asian-inspired twist. Called "Senora Geisha," the drink blends tequila with blood orange juice and house-made syrup infused with hibiscus, ginger, and serrano pepper.

Chicago-based mixologist Revae Schneider of Femme du Coupe is also making use of Templeton Rye whiskey and lavender this fall. Her "La Tenue" cocktail blends Templeton Rye with lavender bitters, blueberry-lavender syrup, lemon juice, vanilla-citrus liqueur Tuaca, and Angostura bitters.

The Hilton Orlando's new cocktail menu includes three "Breakfast of Champions" cocktails, made with breakfast ingredients like Froot Loops and bacon. The particularly autumnal "Bacon Reserve" (pictured, far right) contains Woodford Reserve bourbon that has been sous vide with brown sugar, orange zest, and bacon. The drink is garnished with a piece of chocolate-covered bacon. The "Bottom of the Cereal Bowl," (pictured, far left) mixes different flavors of Bacardi rum with raspberry syrup and half-and-half, and comes topped with Froot Loops.

As guests arrived in the coat check area, they were met by a giant King Kong statue covered in flowers—a nod to the evening's iconic venue.

Chairs surrounded the central all-white ceremony area on three sides. Black-and-white garden images were projected onto white draping that hid the altar from view as guests arrived. As the clock struck midnight, Blackmann kicked things off by singing “You Make Me Feel So Young."

Bailey made his grand entrance as a 12-foot-tall sculpture of a wedding gown, custom-designed by Reem Acra, floated down the aisle. While it appeared that Bailey himself was wearing the gown, it was actually a body double—a fact revealed to guests when Bailey himself popped out from underneath the giant, frothy skirt.

Joan Rivers officiated from underneath a canopy dripping with crystals. At one point during the ceremony, the comedienne quipped that Bailey was standing in her spotlight.

Bailey and Blackmann decided to skip a traditional sit-down dinner reception in favor of a cocktail-style after-party that lasted until after 4.30 a.m. Purple flowers and crystals hung overhead in the hallway that led from the ceremony space to the late-night shindig.

Black-and-white personal snapshots of the couple’s guests gave the hallway an art gallery-style look.

A gold-painted tree stood at the entrance to the reception space, offering guests boxes of gourmet chocolate strung from pink ribbons.

The reception room was awash in pink lighting and the dance floor displayed images of orchids, echoing the floral arrangements.

In keeping with the cocktail-style atmosphere, there was no formal seating. Instead, black Chiavari barstools surrounded tall tables topped with lush pink-and-red floral arrangements.

Caterer Great Performances served a cocktail-style menu of small plates, including mini waffle cups topped with bacon-and-egg ice cream and savory cannolis made with radishes, whipped butter, and chives.