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.
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.
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.
