GEM Events and Design Cuisine
top champagne with clouds of spun sugar for a festive cocktail. Photo by Jack Hartzman/Washington Talent Photo and Video.
Mixologist The Liquid Chef
blends apple, ginger and floral notes with spiced-floral G'Vine Nouaison gin to create the G'ingle Bell. Photo by Peter Pioppo/Studio P.
Flights of tiny cocktails are a hit at the May Fair Bar
at the May Fair Hotel. In front, the London martini, featuring Stoli Strasberi, balsamic vinegar, fresh lemon juice, simple syrup and a drizzle of double cream.
From Bacar, the cucumber-based Hendrik's Afternoon features a cuke garnish; guests expect fresh, seasonal garnishes and even locally distilled spirits, management says.
Aperitifs are gaining ground at Tristan
; here, the Sunset features Campari, blood orange juice and champagne.
Restaurant Bong Su in San Francisco creates cocktails that complement its Vietnamese menu. Here, a blend of vodka, pear liqueur, lemon juice, passion fruit puree and pear juice enlivened with Prosecco.
The Honey Shochu-tini from Sushi Samba
keys on the low-alcohol shochu
favored in Japan; it's known as soju
in Korea. The drink mixes muddled cucumber, shochu, vanilla liqueur Licor 43, and fresh lime juice.
A hip new take on the classic Pimm's Cup from Double Seven
, the Pimm's Rangoon blends Pimm's No. 1, lemon-lime soda and plenty of fruit.
Custom cocktail service Liquid Chefs
puts a spin the common mojito with blackberry and mint accents. Also a hit: pear-and-cardamom sidecars.
Good Gracious Events
offers a tray of lychee martinis in stem-less glasses. The caterer also turns to Limoncello and pomegranate to switch up martinis.
Pretty pineapple-ginger martinis from Liquid Chefs.
Apple slices make for fun garnishes for apple martinis from Thomas Preti.
Thomas Preti offers trays of vivid blue margaritas garnished with star fruit slices in summer; in winter, pomegranate margaritas are a hit.
A mix of pretty martinis from Blue Plate
; infused fruits provide both color and flavor accents.