New York-based catering company Abigail Kirsch offers the Harvest Cobbler, which has vodka, pear liqueur, lemon juice, bosc pear, and cinnamon dust.
Photo: Courtesy of Abigail Kirsch
Blue Duck Tavern at Park Hyatt Washington, D.C. introduced new “garden-to-table” cocktails to celebrate fall. This Lil’ Figgy consists of fig-infused Mellow corn whiskey, grapefruit juice, and sumac rooftop honey and salt solution, garnished with a half-dried fig and honeycomb.
Photo: Courtesy of Blue Duck Tavern
American restaurant chain Eureka! has introduced a new cocktail called Your Highness. The cocktail features gin, rosemary, grapefruit, aperitivo, and Grand Hops Amaro, topped with smoked citra hops.
Photo: Courtesy of Eureka! Restaurant Group
Industry Kitchen in New York serves the Autumn Cobbler, created by head bartender Jeremy Strawn. The drink has Lairds Applejack whiskey, pear liquor, lemon juice, and cinnamon bark.
Photo: Courtesy of Industry Kitchen
Cocktail bar Bar Toscana in Brentwood, California, offers four new cocktails designed by mixologist and general manager Brighid Maguire. The Apricot Doodle features gin, house-made apricot liqueur, rosemary, and lemon.
Photo: Elisabetta Antonacci
Salad
Salad—a summer staple—can be messy, with the risk of a dressing spill onto clothing or hands. Occasions Caterers in Washington created a wedge salad bite hors d’oeuvre, served on a fork, to keep serving clean.
Photo: Tony Brown/imijphoto.com for BizBash
S'mores Sans Campfire
For a camp-theme party, skip the fire and marshmallow-melting attempts and try KG Fare Catering & Events' version of the desert: dipped graham-crackers displayed on clothespins.
Photo: KG Fare Catering & Events
Fruit-Infused Ice Cubes
To keep guests' drinks cool without watering them down, Maria Zoitas of Maria’s Homemade recommends adding fruit-infused ice cubes to drinks at summer parties. Add berries, grapes, or pomegranate seeds to the water in ice cube trays to create the refreshing treat.
Photo: Courtesy of Westside Market NYC
The National Association for Catering and Events (NACE) had an enchanted forest theme for a fund-raising gala in Washington. A nod to the poisoned apple in Snow White and the Seven Dwarfs, escort cards were attached to bright red apples.
Photo: Evelyn Alas
