I was lucky enough to be invited to a Midsummer Night’s Dream ball on Saturday. It was the smartest hog roast I have ever attended. Two conjoined tipis were awash with ivy and there was a competition for every round table, seating ten guests, to see who could produce the most impactful table centrepiece.
Ours was a delicate moss construction simulating a woodland scene with nodding aquilegias and bellis daisies – extremely pretty. Others had fairy lights strung among their foliage and a symbolic ass’ head suggesting the fairy spell on Bottom, a character from the Shakespeare play. However the most fun, by a long and noisy way, was the birdbath festooned in white flowers and filled with mojito – quite a lot of people’s favourite cocktail. Special, half metre-long black cocktail straws had been purchased to make drinking it possible. Indeed there was only one place around the table I could reach – but I made it.
In fact this table did not win, more points being awarded to the wonderfully deserving creative confections and floral artworks, but it gave us all a lot of laughs – funny how the most popular path to the dance floor led right by it.
The trend to cocktails sees no sign of abating – whether alcoholic or otherwise, a home party or a night on the tiles. Simple but effective ideas include using jam jars, plus freezing flower heads and herb tips into ice cubes or dipping a glass in egg white then popping candy for a crackling fiesta.
For something more complicated:
Create the Flaming Volcano – in Bryant’s cocktail lounge, Milwaukee, Wisconsin, they make a vodka liqueur with an orange flavour, topped with a fresh apricot with 151 proof rum on its tip. This is lit with a match and the top of the drink is engulfed in flames. Sounds dangerous for anyone with busy eyebrows.
If you are going for all out bling, try something in line with the Tryst Nightclub at Wynn Las Vegas – they produce a cocktail made with 23 carat gold flakes, liquid gold syrup and a gold-plated straw studded with gems.
For a cheaper way to create the wow factor, put candy floss (or cotton candy) on top of rum, bitters, lime, mint – apparently this giant puff of spun sugar dissolves into the glass like a rapidly deflating balloon.
Looking for something a little more explosive? Dehydrated ginger purée reacts with a blend of champagne, cointreau and Domaine de Canton ginger liqueur with the result that sparks shoot off inside the glass!
What more ideas can you come up with for cocktail frolics and fun? I’d love to hear.
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