Summer

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.

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.

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.

A warm-weather take on the food-and-drink pairings trend: one-bite paella skewers served with red and white sangria, by KG Fare Catering & Events in New York.

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.

Nothing beats an ice pop when temperatures rise. At the 2013 mtvU Woodie Awards and Festival, held in March in Austin, Texas, guests beat the heat with more than 7,000 custom-flavored all-natural frozen pops from Mom & Pops.

Chicago’s Truffleberry Market reports recently receiving requests to create finger-friendly versions of classic desserts. The catering company's banana split cones feature strawberry mousse in a mini waffle cone dipped in dark chocolate and topped with fresh strawberries, banana chips, and shaved hazelnuts.

From Elegant Affairs’ clean eating menu, cilantro lime-infused crab salad cucumber cups make for a light, refreshing hors d’oeuvre.

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.

To preview its new summer menu of regional American barbecue flavors, Burger King tapped Peter Callahan to style bite-size versions of the new burgers for a tasting party at the Glasshouses in New York on May 16. The mini sandwich options included barbecue chicken salad, pulled pork, and a Carolina BBQ Whopper.

Nothing says summer quite like fresh fish. At the Carlu’s recent 10th anniversary gala in Toronto, L-Eat Catering was in charge of the fish station. Among the offerings were individual portions of liquid-nitrogen-chilled, fennel-crusted tuna with green apples and pomegranates.

L-Eat Catering also served smoked trout caviar and pickled red onion relish canapés at the Carlu anniversary gala.

The Skybar at the Mondrian Los Angeles is offering a few new takes on the classic mojito, including a spicy mango mojito muddled with serrano peppers.

For an upscale camp-themed affair, try KG Fare Catering & Events' mess-free take on s'mores, displayed on clothespins.

This summer, Fourty Four at Royalton in New York is featuring a garden-to-glass cocktail menu of fruit-, herb-, grain-, and veggie-based drinks. The Jackrabbit Margarita includes Tequila Avión, carrot juice, agave nectar, grapefruit, and lemon, with a garnish of parsley and lime.

If you’re looking for easy, classic summer barbecue fare, Weber Grill Restaurant just launched Weber on Wheels, a mobile grill party offering available in Chicago and Indianapolis. Staffers grill up the company's signature meats on giant Weber Kettles, and the extensive menu options include a build-your-own burger bar.  Set up and clean up are included, and a minimum order of $500 is required. Delivery and pick-up packages are also available.

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.

A perfect passed hors d’oeuvre for a beachside bash: Trufflebery Market’s Fish on Chips, with key lime zest and Sriracha aioli.

SBE’s XIV Summer Sessions parties will serve the Corzo Watermelon Margarita featuring fresh watermelon juice and Corzo tequila strained over ice with a splash of soda.

Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Just add berries, grapes, or pomegranate seeds to the water in ice cube trays, then toss the final product into champagne mixed with hibiscus syrup.

Served at this year’s Great GoogaMooga festival in Brooklyn was a sophisticated tropical tipple called the Uncle Buck that included Tequila Don Julio Blanco, pineapple juice, fresh lime juice, ginger syrup, and green Chartreuse.

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.

For an updated take on the classic margarita, mix Cointreau orange liqueur, Tequila Avión, blood orange juice, and fresh sour mix.

Chicago restaurant Allium served a swimsuit-friendly 500-calorie lunch at a recent beachwear fashion show at the Four Seasons Chicago. The three-course menu included beet salad with Greek yogurt, fennel, and mache lettuce; wild Alaskan halibut with smoked fingerlings, pickled ramp bulbs, asparagus, and English peas (pictured); and 99 percent pure chocolate sorbet.

Created by Otis Florence of Pouring Ribbons in New York City, the From the Vine cocktail includes the new Skyy Infusions Moscato Grape, Cynar, lime juice, simple syrup, and Pierre Ferrand Dry Curacao, garnished with basil leaves and grapes.

A lighter summery take on beef stroganoff from Truffleberry Market in Chicago includes seared Meyer lemon zest gnocchi.

Keep guests alert at a late-night bash with this boozy take on iced coffee: mix one part Avión Espresso, one part espresso, and one part soda water, then garnish with espresso beans.

For a recent meeting, the Wyndham Grand Orlando Resort Bonnet Creek put together stations themed around local fare from the various areas of Florida. The north Florida station included May Port shrimp and scallop ceviche marinated in Florida citrus.

The south Florida station at the Wyndham Grand Orlando Resort Bonnet Creek meeting included spiny lobster-and-blue-crab cocktails.

For a Yelp community event in 2009 in New York, the user review and social networking Web site kept guests cool with branded fans and misting stations near the event's entrance.

At the Pitchfork Music Festival, Heineken had a dome-shaped tent meant to represent a reinvented beer cooler. After having their IDs checked, guests entered the air-conditioned space to find open bars doling out the Dutch beer on tap. California-based Corso Communications produced the activation.

In 2010, Armani Exchange hosted its "Cool Down for a Cause" event in Los Angeles, outfitting a retro ice cream truck to serve up fall denim looks. The "A|X Chill Truck" hawked sweet treats and denim deals outside the brand's Robertson Boulevard store, with proceeds from the day benefiting the Surfrider Foundation.

In 2011, Gilt City, the event-focused arm of parent company Gilt Groupe, celebrated launching in its ninth city with a garden party in Washington, where natural cosmetics company Lush provided spritz bottles to keep guests cool.

For a luxe shaded environment at a recent pool party, the team at Swank Productions kept the decor streamlined with a mostly white color palette, mirrored furnishings, and plenty of sheer draping.

As part of Colgate's White Beauty Bar event in Los Angeles, Skintimate treated attendees to a self-serve sorbet station.

Guests at Stella McCartney's 2011 spring preview scooped up shaved ice by People's Pops in New York.

The Do Lab's central art piece at Coachella took on an ombré look this year, in colors that seemed to evoke desert flowers. The structures provided shade in the sweltering daylight hours, and they served as a meeting point and a stage for performances that included the work of Lucent Dossier.

Guests at the Lacoste Live pool party during Coachella in 2012 could cool off with snow cones at a station provided by sponsor Fiji Water.

Inflate USA's line of inflatable structures for events includes more than 30 different sizes and shapes, such as the Luna, designed to act as a portable bar area, and the Trident, a massive tent structure designed for concerts and expos that can be set up in less than five hours.

To build buzz around its summer tour series, Sunglass Hut hosted a block party in June 2012. Produced by Relevent's Tony Berger, the early evening event spanned an entire West Village block in New York and included a pool built on the sidewalk. As a way to spark interaction, guests received permanent markers to sign the wooden deck surrounding the water.

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

TEDActive guests scooped up logo water bottles upon their arrival that served as giveaways, as well as a way to stay hydrated without the use of disposable plastic bottles. Hydration stations allowed guests to fill up easily and as often as they liked.