Cocktails and drinks

Now available in the U.S., VNC Cocktails are low-calorie and ready-to-serve.

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.

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.

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.

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

Sangria, watermelon, and mango Campari spheres served in spoons, from Windows Catering Company

Instead of traditional mother-of-pearl spoons, Peter Callahan serves dollops of caviar on tasty flatware made of Parmesan cracker dough, topped with crème fraîche and accompanied by a chilled shot of vodka.

At the launch party for President’s Choice Black Label in September 2011, Allyson Meredith Bobbitt and Sarah Bell, pastry chefs and owners of Bobbette & Belle, served dark Venezuelan chocolate cake on edible plates made out of sugar. The two chefs molded each plate individually and hand-painted them with unique designs on site at Toronto's Neubacher Shor Contemporary Gallery.

At the grand opening of the Miami Airport Convention Center in April 2012, a "garden" was created out of toasted pumpernickel bread for dirt and included planted baby carrots, asparagus spears, and zucchini, as well as baby tomatoes and buffalo mozzarella flowers.

For the premiere of Dexter's eighth season in 2013, Magnolia Bakery came up with a killer cupcake—a red velvet confection that was spattered with caramel "blood" and sugar "glass" shards.

Inspired by Pixy Stix, Scoozi Events NYC created a dry, powder version of Nutella that resembled makeup powder for its beauty clients' events.

At the Conservancy of Southwest Florida's fund-raiser at the Southwest Florida Nature Center campus in March 2012, shrimp salad, topped with sprouting greens, was presented in "flower pots," aka edible cups by Windows Catering Company.

Austin, Texas-based Delysia Chocolatier creates personalized solid chocolate menus that can serve as replacements to traditional paper ones and be used as guest favors. Pricing starts at $19.50 each for a minimum order of 25, with a setup fee of $200.

For the opening of its Midwest flagship store in Chicago in December 2011, Kiehl's created an on-site carnival with molecular gastronomy treats, such as pieces of paper that tasted like cotton candy, by Moto chefs and Top Chef: Texas contestants Richie Farina and Chris Jones.

A popcorn-like snack that chefs called “edible packing peanuts” was dipped into dry ice for the Kiehl's store opening.

Guests at the Hope & Help Center’s Headdress Ball, held at the Hilton Orlando in September, dined on a banana tart for dessert, along with a palatable "lipstick"—a hand-rolled cylinder of raspberry-flavored white chocolate presented in a plastic tube, which worked like real lipstick.

Wine and spirit agency Charton Hobbs, along with event production company Candice & Alison, created cocktails with an edible silver dust stencil for Cadillac's electric car launch event, held at UpCountry in Toronto in March.

The Pot Pie Garden dessert from Barton G. LA features six individual pies (pecan, key lime, cherry jubilee, banana cream, rosemary apple, and Mississippi mud). Each pie is baked into an individual flower pot and topped with chocolate "soil" and a sprig of fresh herb. Muddied (aka chocolate-stained) gardening tools and gloves complete the platter.