Chicago catering firm Blue Plate is serving the inventive Into the Woods cocktail this season. The drink combines Reposado tequila and lemon with unusual ingredients including pecan-spiced maple syrup, port reduction, and 2010 Vintage Caramel Dream Pur-Eh tea. The garnish is fresh thyme.
Chicago-area restaurant House 406 serves a Box Lunch cocktail inspired by the school days. Made with dark chocolate, Licor 43, Galliano Ristretto, Thai coffee, and cream, the drink is served in a glass vessel that recalls a paper milk carton. Guests sip it through a striped straw.
The restaurant also serves a bright cocktail called the New York Delhi. The potent drink contains gin, pineapple juice, curried nectar, and—perhaps its most exotic ingredient of all—barbecue mist.
The St. Regis Aspen Resort serves ripe-for-the-season Marshmallow Cocktails. Flavors include candy apple with German apple liqueur; candy cane with peppermint schnapps; dipped strawberry with Godiva chocolate liqueur; and hot toddy with butterscotch schnapps and rum. The drinks are served in miniature martini glasses and presented in quartets.
Looking for a workday-friendly drink? Chicago restaurant Ruxbin serves house-made dry sodas in seasonal flavors such as Tamarind Apricot and Cranberry Ginger. Dry sodas are less sweet than more traditional sodas and are made with fresh ingredients and simple syrup.
The recently launched pilsner, which will be served at select Chicago-area restaurants including RPM Steak, has a unique brewing process during which Australian truffles are hand-shaved and incorporated into the mixture.
Dallas restaurant Oak has a whimsical drink called the State Fair. The cocktail, which combines pomegranate and lemon liqueurs with champagne, is topped with a stick of lime cotton candy that's made at the bar.
Toronto special events and catering firm Eatertainment adds an unusual—and visually appealing—garnish to its "Rolling Storm" martini. Made with Ramazzotti Black sambuca and Absolut Elyx vodka, the drink is topped with floating star anise.
There's also a unique garnish on the tropical-style "Toronto Sunset" cocktail. Containing grenadine, vodka, Malibu rum, and cranberry and pineapple juices, the festive drink is topped with a pineapple wheel and toasted coconut.
Highball & Harvest, the new restaurant at the Ritz Carlton Orlando, Grande Lakes, serves an inventive cocktail called the Last Wish. The drink—served with an ice sphere holding a frozen orange peel—contains whiskey, spiced cola syrup, Old Havana tobacco bitters, and orange essence.
In Chicago, Rockit Burger Bar serves an unusually meaty drink. Combining spiced whiskey with Strongbow cider, Moose Drool brown ale, and Vermont maple syrup, the drink is garnished with a slice of bacon.
Miami catering and event firm Barton G. serves ceviche cocktails. Inspired by the Latin dish, the cocktail blends raw seafood with citrus and a dash of spirits. Guests sip the drink, which is typically paired with seafood-based appetizers.
Barton G. also serves Pop Shots, which are one-bite jello shots in mojito and kamikaze flavors.
Chicago's Entertaining Company has served its champagne intermezzo as a second course on an all-beverage menu. The treat contains coconut sorbetto with a champagne splash and is served over berry compote and fresh coconut moon chips.
Though it looks like a standard flavored martini, the Lychee Luxury Drop from Chicago restaurant Sunda has a spicy twist: a touch of wasabi. The drink also contains Absolut vodka, St. Germain liqueur, lemon juice, and lychee syrup.
Downsize a favorite holiday dish into a bite-size hors d’oeuvre. Brett Galley, director of special events at Connecticut-based event planning company Hollywood Pop Gallery, suggests pork tenderloin with bacon and caramelized onion marmalade on a crostini.
SBE Events and Catering
Classically trained in Paris and with more than two decades of experience, Hugo Veltman brings expert execution and creativity to SBE Events and Catering. Prior to joining the Los Angeles-based company, Veltman worked at Patina Restaurant Group and Charlie Trotter in Chicago. Now in Hollywood, Veltman’s clients and events include major motion picture studios and premieres, like A Million Ways to Die in the West, as well as award celebrations, such as 2014’s Golden Globes after-party for the Weinstein Company.
Custom chili station with various fixings, such as cheddar cheese, green onions, jalapeños, sour cream, and Fritos, served in mini faux cast-iron skillets
"Most chefs try to show off what they can do; I aim to understand the client’s needs and fulfill them to perfection. I do this in a fresh, new, and innovative way, whether it means creating a custom menu or taking a classic and making it my own. It’s the details and execution that make my team different."
