Serve cheery cocktails in bright red colors with sparkly sugar rims and plump berries like the ones from Chuck’s: A Kerry Simon Kitchen at the Hard Rock Hotel Chicago.
In Austin, eatery Drink Well has a "Winter White" cocktail that contains Ford's gin, rosemary-infused Cointreau, fresh lemon, and egg white.
Toronto firm L'Eat Catering serves a pomegranate cocktail during the holiday season. Called "Pom Strega Dolce," the drink melds muddled pomegranate with Mount Gay Eclipse rum, Strega (an Italian herbal liqueur), lemon juice, and fresh mint.
In Los Angeles, SBE Events and Catering shakes up a seasonal cocktail using Belvedere (Red) vodka, apple and lemon juices, simple syrup, and Domaine de Canton, a ginger-flavored liqueur.
Huckleberry Hall, a soon-to-open bar and lounge in Aspen, Colorado, will serve a "Black Cherry Sling." The fruity cocktail will combine Breckenridge bourbon with black cherry soda and lime juice. The concept is from New York-based chef David Burke, and the cocktail program will feature house-made syrups and local ingredients.
A Perfect Event also makes "Pamplemousse Punch" using prosecco, blood-orange juice, grapefruit juice, and a splash of Lillet.
In Chicago, Jewell Events Catering serves a festive "Pomegranate-Ginger Sparkler." The updated champagne cocktail includes ginger simple syrup, tart pomegranate juice, and light bubbles. The finishing touch? A blackberry garnish.
