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.
Photo: Courtesy of MTV
For an upscale camp-themed affair, try KG Fare Catering & Events' mess-free take on s'mores, displayed on clothespins.
Photo: KG Fare Catering & Events
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.
Photo: Courtesy of Hill & Dale
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.
Photo: Courtesy of Westside Market NYC
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.
Photo: Courtesy of Avión
The south Florida station at the Wyndham Grand Orlando Resort Bonnet Creek meeting included spiny lobster-and-blue-crab cocktails.
Photo: Wyndham Grand Orlando Resort Bonnet Creek
Runway to Hope Spring Fashion Soirée
The gala was held at Rosen Shingle Creek on May 16. Pastry chefs at the venue created a fitting dessert for a fashion show—milk chocolate shoes filled with fresh fruit and macarons.
Photo: Nielsens Photography & Design
Frankie Solarik of BarChef in Toronto puts a twist on a classic seasonal cocktail with his Daiquiri Adaptation. Served in a coconut, the tropical-inspired drink combines spiced rum, fresh lime and pineapple juices, maraschino liqueur, and house-made almond orgeat syrup. Solarik dresses the drink’s service piece with coconut-water snow, toasted coconut, lime and orange rinds, maraschino fluid gel, and rum and vanilla brunoise with edible flower petals.
Photo: Leanne Neufeld
