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.
Chef Jason Bond of Boston-area restaurant Bondir makes a cocktail inspired by the Colonial era. Called the "Flip," it's filled with cozy fall flavors. Served in a coupe glass, the cocktail contains rum, cinnamon syrup, light Amaro liqueur, heavy cream, a whole egg, and grated nutmeg and cinnamon.Â
New York catering and event planning firm Canard makes a "White Hot and Blue Sapphire" drink that (though initially created for a summertime event) reflects the traditional Hanukkah colors. The drink combines gin, lemon juice, fresh blueberries, and Sprite and is served in a highball glass. Reps suggest adding a dash of simple syrup if needed.
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.
Toronto catering firm Eatertainment serves a "Blackberry Foam" martini with fresh blackberries, gin or vodka, amaretto liqueur, and a dollop of fresh whipped cream.
The Hyatt Regency Orlando has a signature cocktail called the "Mockingbird." With a holiday-appropriate bright red hue, the drink contains muddled watermelon, organic cucumber vodka, Campari, fresh lemon juice, and house-made simple syrup.
Inspired by the fall holidays, a "Sage and Peppercorn Old Fashioned" from Chicago's Truffleberry Market combines sage-infused rye whiskey with barrel-aged bitters and peppercorn maple syrup.
Fig & Olive, which has locations in New York, Los Angeles, and Chicago, has a "Walnut Julep" on its cocktail list. The ruby-red cocktail contains bourbon, St. Germain liqueur, port, muddled black mission figs, mint, and fresh citrus; it is garnished with shaved walnuts.Â
Chicago catering firm Food for Thought offers a mulled spiced wine with cabernet sauvignon, apple cider, citrus, and spices. The drink is garnished with a cranberry skewer.
