BRIDES magazine editors have concocted libations that are sure to be the life of your next party.
What to serve: Pump up a rye and ginger with a little Monin Ginger syrup.
How to serve it: In a glass perked up with adhesive dots that match the color of your party. "Leo" glass, $2.50, Crate & Barrel. Sheer color dots, $1.50 per sheet, Mrs. Grossman's.
What to serve: Put a new-age spin on the gin and tonic and fortify your spirits with exotic flavors (courtesy of a Tea Forte lemongrass-mint infuser) and sweeten it with simple syrup.
How to serve it: With a lemongrass-stalk stirrer and flowering spearmint.
What to serve: Spruce up white sangria with a bounty of seasonal fruits—steep thin slices of nectarines, apples, and grapes in Chandon Riche sparkling wine, and add a hint of lime syrup.
How to serve it: With a forked garnish stick, so guests can pick out deliciously drunken fruit. "Palladio" footed flute, $20 for four, Bormioli Rocco. "Paddle" garnish stick, $10 for 200, Pick On Us.
What to serve: Go sweet and spicy with a margarita containing Corzo Reposado tequila, agave nectar, lime juice, a dusting of Mexican-style chocolate (chocolate powder and chili powder), and chocolate shavings.
How to serve it: With a jalapeno pepper hanging from the rim of every glass. "Ypsilon" margarita glass, $30 for four, Bormioli Rocco.
What to serve: Liven up usually clear cocktails with flavored liquor, like a Van Gogh Oranje Vodka and soda.
How to serve it: In an orange-tinted tumbler and with an orange-peel lollipop, to match the fruity inspiration of the drink. (To create the lollipop, roll a thin strip of peel into a spiral, then spear it with a wooden swizzle stick.) "Zombie" tumbler, $4, CB2.
What to serve: Make a flowered-up a spritzer, fashioned from St. Germain elderflower liqueur, dry white wine, and a splash of sparkling water.
How to serve it: With a dendrobium orchid tied to each stem of the glass. "Atelier" cocktail glass, $30 for four, Luigi Bormioli.
—Yolanda Crous, BRIDES magazine