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  1. Catering & Design
  2. Beverages

cocktails

May 30, 2013
This summer, Ainsworth Park in New York will offer its take on sweet tea, made with Belvedere Lemon Tea vodka, Aperol, lemon juice, simple syrup, and iced tea, served in a summer-appropriate Mason jar.
This summer, Ainsworth Park in New York will offer its take on sweet tea, made with Belvedere Lemon Tea vodka, Aperol, lemon juice, simple syrup, and iced tea, served in a summer-appropriate Mason jar.
Photo: Courtesy of Ainsworth Park
The Floozy, a cheekily named cocktail served at Hill & Dale, a new gastro-lounge in New York, is made with vodka, fresh lime, simple syrup, and muddled strawberries, then topped with a fresh daisy.
The Floozy, a cheekily named cocktail served at Hill & Dale, a new gastro-lounge in New York, is made with vodka, fresh lime, simple syrup, and muddled strawberries, then topped with a fresh daisy.
Photo: Courtesy of Hill & Dale
V.I.P. guests at GoogaMooga also sipped on Quiet Storms, a mix of Bulleit bourbon, lemon juice, extra-dry vermouth, simple syrup, and ginger beer.
V.I.P. guests at GoogaMooga also sipped on Quiet Storms, a mix of Bulleit bourbon, lemon juice, extra-dry vermouth, simple syrup, and ginger beer.
Photo: Courtesy of Bulleit Bourbon
Like strawberry shortcake in a glass: the Red Velvet Shortcake cocktail includes 1½ ounces of the new Zing Red Velvet vodka, two ounces of cream soda, two muddled strawberries, and a splash of lemon juice.
Like strawberry shortcake in a glass: the Red Velvet Shortcake cocktail includes 1½ ounces of the new Zing Red Velvet vodka, two ounces of cream soda, two muddled strawberries, and a splash of lemon juice.
Photo: Courtesy of Zing Vodka
Frozen berry and bourbon lemonades with strawberries, blueberries, blackberries, and raspberries, topped with mint and served in Mason jars, by Tasty Catering in Chicago
Frozen berry and bourbon lemonades with strawberries, blueberries, blackberries, and raspberries, topped with mint and served in Mason jars, by Tasty Catering in Chicago
Photo: James Atkins for BizBash
Boozy Jell-O shots: margarita; Tom Collins with a maraschino cherry and candied ginger; and John Daly, topped with lemon zest and slice, by Word of Mouth Catering in Austin, Texas
Boozy Jell-O shots: margarita; Tom Collins with a maraschino cherry and candied ginger; and John Daly, topped with lemon zest and slice, by Word of Mouth Catering in Austin, Texas
Photo: Nadia Chaudhury/BizBash
The Summer-Thyme: lemon cocktails mixed with vodka, St. Germain, and honey-thyme lemonade, by Sweet Hospitality Group in New York
The Summer-Thyme: lemon cocktails mixed with vodka, St. Germain, and honey-thyme lemonade, by Sweet Hospitality Group in New York
Photo: Carolyn Curtis/BizBash & Andrew Martin for BizBash
Grown-up “Bug Juice” cocktail with vodka, pear juice, house-made cranberry syrup, and lemon juice or gin, cucumber and lime juices, simple syrup, and cucumber bitters, by Relevant Events in Brooklyn, New York
Grown-up “Bug Juice” cocktail with vodka, pear juice, house-made cranberry syrup, and lemon juice or gin, cucumber and lime juices, simple syrup, and cucumber bitters, by Relevant Events in Brooklyn, New York
Photo: Courtesy of Relevant Events
At a party celebrating the Toms for Target partnership in Los Angeles last year, colorful nonalcoholic drinks were presented in glass decanters.
At a party celebrating the Toms for Target partnership in Los Angeles last year, colorful nonalcoholic drinks were presented in glass decanters.
Photo: David Crotty/PatrickMcMullan.com
Garden Brunch guests could choose from three types of tomato juice and a variety of vodkas and garnishes at a make-your-own Bloody Mary bar, sponsored by the Distilled Spirits Council.
Garden Brunch guests could choose from three types of tomato juice and a variety of vodkas and garnishes at a make-your-own Bloody Mary bar, sponsored by the Distilled Spirits Council.
Photo: D. Channing Muller for BizBash
For its Fall Ball in 2014, the New York-based art nonprofit Creative Time created a sleepover followed by a late-night dance party. For the sleepover portion, a bar served milk and cookies. But instead of milk, the offering was white Russians served in milk bottles.
For its Fall Ball in 2014, the New York-based art nonprofit Creative Time created a sleepover followed by a late-night dance party. For the sleepover portion, a bar served milk and cookies. But instead of milk, the offering was white Russians served in milk bottles.
Photo: Christos Katsiaouni for Creative Time
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Health-conscious guests will be happy to pop a few of New York-based Elegant Affairs’ gluten-free lemon-scented hummus and zucchini roulades into their mouths while lounging poolside.
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Canned cocktails are trending in the world of mixology right now. At the Manhattan Cocktail Classic gala in May, Campari served up canned Negronis, made with gin, sweet vermouth, and the Italian aperitif. Red-and-white-striped straws added a summery touch.
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This summer, the Ritz-Carlton Los Angeles is serving cocktails made with freshly picked herbs and fruits from its rooftop garden. The drinks include the Kalamansi Lemonade, made with vodka, lemon puree honey-lemongrass syrup, Sprite, and lemon juice; the Rhubarb Shiso Fizz, made with Ketel Oranje, rhubarb simple syrup, and shiso leaves; and the Pinarita, made with pineapple tequila, Luxardo Triplum, lime juice, simple syrup, and Thai basil.
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Nelson encourages planners to be mindful of what everyone else is drinking, so guests choosing nonalcoholic options don't feel deprived or like they have a target on their backs. One company that does this well? The Tempo by Hilton hotel brand; properties feature a menu of handcrafted “Spirited” and “Free-Spirited” cocktails. The “Free-Spirited” selections mirror the “Spirited” cocktails in every way—presentation, flavor profile, mouthfeel, and sophistication—but are made without alcohol.
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