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.
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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.
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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.
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From Bacar, the cucumber-based Hendrik's Afternoon features a cuke garnish; guests expect fresh, seasonal garnishes and even locally distilled spirits, management says.
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Aperitifs are gaining ground at Tristan; here, the Sunset features Campari, blood orange juice and champagne.
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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.
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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.
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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.
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Custom cocktail service Liquid Chefs puts a spin the common mojito with blackberry and mint accents. Also a hit: pear-and-cardamom sidecars.
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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.
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Pretty pineapple-ginger martinis from Liquid Chefs.
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Why not? Here, a cherry stands in for the predictable olive in a martini from Good Gracious Events.
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Bold American Catering gets really bold: here, Tang-flavored Jell-O shots take center stage.
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Apple slices make for fun garnishes for apple martinis from Thomas Preti.
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Thomas Preti offers trays of vivid blue margaritas garnished with star fruit slices in summer; in winter, pomegranate margaritas are a hit.
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The Ritz-Carlton Philadelphia creates custom cups of hot chocolate laced with Cointreau and raspberry vodka.
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A mix of pretty martinis from Blue Plate; infused fruits provide both color and flavor accents.
