PIMP OUT THE RIMS: Go for sparkling glamour with colored
sugar or plain sugar. (To make any item stick, first rim the glass
with a sticky, edible liquid—water mixed with either sugar or, if
color is desired, concentrated fruit juice or molasses.) Or get
creative with unusual edibles such as shredded baking
coconut, minced toasted nuts, crushed hard fruit candy or
cookie bits.
COLOR IT FABULOUS: Whether you’re creating a concoction
from scratch or just want a modern riff on an old favorite,
there’s no easier way to freshen up a cocktail than to give it a
splash of color. Cranberry juice and grenadine add a racy red
tone. Blueberry puree tints your potation purple. Booze
blended with fresh mint will go light, glorious green. Or make it
magically metallic by mixing in flecks of edible gold leaf.
SHOW THE GREAT TASTE: Edible garnishes go beyond the
lemon, lime, and Maraschino cherry. You can get to the point with
mini fruit skewers (pineapple cubes, grapes, melon, strawberries),
be bold with gummy fish, go tropical with edible flowers, get
fresh with mint, or state your sassiness with a peppermint
stick. Options are endless, but avoid items that conflict with
the drink’s flavor or could pose a choking hazard.
SAY ICE, ICE BABY: Frozen water can be fun—especially if
you add unexpected elements to your make your cubes espe-
cially cute. Throw fruit juice or food dye into the ice-cube
water and serve clear cocktails for contrast, or add fresh fruit
for edible frozen fun.
TURN A STRAW INTO GOLD: Just like heels with jeans,
dressing up a drink is as simple as adding an ornamental
element just for show. Paper umbrellas are good, albeit
ubiquitous, examples. But style can be as clever as dime-store
birthstone rings at the base of a long-stem glass (call the
cocktail the Jewel) or Silly Straws stuck in for flirty-style sipping.
