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Creative Vessels Make Cocktails Extra Fun (And Instagram-Friendly)

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Cocktails in a traditional glass are often pretty great, but these creative vessels make happy hour extra fun.

Zombie Punch

The Golden Tiki

At The Golden Tiki in Las Vegas, the classic Zombie Punch bowl is made from the classic Don the Beachcomber recipe featuring three rums, fruit juices and spice, topped with a lime peel 'bowl' of overproof rum set alight by a torch, with flaming mint for added aroma. “We light 151 Rum on fire in a lime cup/sugar cube. It's is spritzed with a high proof Absinthe for aromatics and more flame.  We have a pretty crazy array of tiki mugs for virtually all our drinks (and one even gets in a hollowed out pineapple), so we had to go above and beyond for the zombie punch bowl--and nothing said "serious luau" as much as this giant conch shell, If you want to take it home, it's an additional $100,” says Adam Rains, head bartender.

Pressed G&T

Barrel Room

At Barrel Room at The Ritz-Carlton Reynolds, Lake Oconee  in Greensboro, Georgia, there are unique cocktail concepts including a Pressed G&T served in a French Press (that yields 2-3 servings!). The libation features Botanist Gin, dandelion syrup, pistachio, strawberry, garden herbs, tonic, and allows the customer the interactive experience of curating their own drink by pressing the plunger themselves.

Tableside Infusions

The Lobby Bar at The Ritz-Carlton, Amelia Island

At The Lobby Bar at The Ritz-Carlton, Amelia Island, the space is inspired by bourbon legends and a tribute to The Bourbon Trail in Kentucky. Theater and cocktail craft meld into a unique experience with a tableside bourbon infusion. The mixologist adds a variety of dry ingredients to fill half of the infuser such as a combination of baking spice flavors such as chocolate, nuts, apples and berries. Six ounces of bourbon are then poured into the bottom flask and heated with the burner. After heating, the vapor forces the liquid up to the dry ingredients and the liquid infuses the ingredient flavors and drips back down to the vessel. After cooling slightly the infused bourbon is poured over  large ice cube in a rocks glass. 

Night Owl

Side Bar

Side Bar in San Diego recently underwent an inspiring re-imagination and with that came a new craft cocktail menu. Side Bar’s Night Owl features Absolut Elyx vodka, autumn spice, pineapple, lime and ginger.

High Tide

Serea

Opening this summer at the iconic Hotel del Coronado, Serea will offer the High Tide, a blend of blanco tequila, meyer lemon juice, ginger beet juice, thai basil, liquid nitrogen and coconut oil. The cocktail is served in a playful glass fish as a nod to Serea’s sea-to-table inspired cuisine and location just steps from the beach.

Game of Thrones

Tim King

At Grant Grill in San Diego, spirits innovators Jeff Josenhans and Cory Alberto elevate cocktail experiences with creative themes and presentations like The Mother of Dragons, which is served in a dragon’s egg, and The Red Wedding, found in a hand etched silver and brass chalice, from the duo’s newest Game of Thrones cocktail menu. The Mother of Dragons is comprised of Nolet’s Silver, Sipsmith Lavender Sloe Gin, Bigallet Thyme Liqueur, Domaine Santé All-Sass Riesling Nectar, R&D Smoked Bitters and local citrus. The Red Wedding features Slain Irish Whiskey, Domaine Santé Bored-O Rouge Cabernet Nectar, blood orange, Chocolate Bitters and Westeros Champagne.

Bear Necessities

Hive & Honey

Irvine's newest rooftop bar - Hive & Honey – is located on the 15th floor of Marriott Irvine Spectrum. All signature cocktails incorporate homemade honey syrup and boast cheeky names such as; Honey, I’m not Home, Pollination, Bee’s Knees and Bear Necessities, which is presented in an adorable Bear-shaped vessel and features Makers Mark, coconut milk, wild honey watermelon, vanilla bean syrup, fresh lemon juice and grapefruit bitters.

The Secret Flamingo

T&T Innovation Kitchen

At T&T Innovation Kitchen at JW Marriott Desert Springs in Desert Springs, California, this drink is a secret mix of Absolut Elyx Vodka and Apricot Brandy, topped with lime juice, house made grenadine, and agave nectar, served in a copper Flamingo. “Inspired by our California Desert Oasis Citrus trees, this luscious cocktail is available in our Innovation Kitchen, where mixology is crafted by passionate design," says Christopher McLean, director of restaurants.

Look to the Cookie

Stacey Torma/Greene St. Kitchen

At Greene St. Kitchen at the PALMS Casino Resort in Las Vegas, this white chocolate martini is served with mini NYC half moons; served in a glass milk carton, cardboard straw, with black & white cookies. "These cocktails really touched home for me. Being a native New Yorker this project enticed me to really knock it out of the park. "The Look to the Cookie" served in a glass mini milk carton alongside black and white cookies is a New York staple that will make you feel like a kid again drinking out of the elementary school milk carton.  The cocktail itself is a white chocolate martini so it looks like ordinary milk, but tastes like chocolate milk. We add a splash of Grand Marnier to really give it a unique flavor (orange and chocolate have always been a secret pairing in all my chocolate martinis shhh). The mini black and white cookies are also homemade by our pastry chef who knocked it out of the park with a ricotta cookie coated in black and white frosting," says master intoxicologist Eric Hobbie for Greene St. Kitchen.

Garden Mary

David Burke Tavern

At David Burke Tavern in New York City, there’s the Garden Mary – in place of the traditional tomato juice in bloody Mary’s, this Mary is crafted with red bell pepper juice and served in a bell pepper.

Coco Chacha

GITANO Jungle Room

At GITANO Jungle Room at the James Hotel SoHo in New York City, this drink brings presentation to a whole new level. "Personally when deciding what drinks should go in what vessels you have your options pretty limited to rocks, highball, coupe, martini, wine, port, and fizz glassware.  So it is really fun to try and find new vessels for cocktails. For the Coco Chacha I was able to procure real coconuts that have been sandblasted so not only do they fit with the theme of the drink and our esthetics, they are reusable and come a great way to repurpose something that naturally occurs in nature,” says head bartender Jeremy Strawn.

Potted Plant

Arlo SoHo

At Arlo Blooms at Arlo SoHo , this drink is made with Hendrick's Gin, Campari, espresso, coffee liquor and rosemary syrup.

Hot Apple Wassail

Cian Lahart

At  The Porterhouse Brew in New York City, the Wassail contains apple cider, Applejack Brandy, Allspice Liqueur, citrus juices, ginger, cinnamon, vanilla, nutmeg. “The Wassail is an old English harvest cocktail that's served in a teacup because of the warm temperature of the drink. But to add a modern twist and to celebrate the tradition of high tea, we found the perfect saucer and teacup for the concoction,” says beverage director Barry Smyth.

Kegged Mai Tai

Anthem

In Austin, Texas, Anthem’s Kegged Mai Tai, made with Clement Select Barrel Vieux Agricole Rum, Plantation Original Dark Rum, Lime, Dry Curacao and Orgeat, is served straight out of a Chinese takeout container. “The inspiration for the Kegged Mai Tai actually came from thinking “inside the box” as much as possible of containers that would have an Asian theme, be fun and festive while at the same time being functional.  Also I always knew from my many years of Chinese takeout that these containers were impermeable and held the perfect volume,” says Anthony Hitchcock, COO and owner of Flagship Restaurant Group and the brainchild behind Anthem.

Bathtub

Bassment

The Bathtub at Bassment in Chicago is made with Tito’s Handmade Vodka, lemon, cucumber jalapeno syrup, St. Germain, lemon foam, topped with Rubber Duck and served in a bathtub. “The cocktail's inspiration was to be a fun play on the bathtub gin. It was meant to allow people to drink a fun cocktail that they can enjoy but also has familiar and approachable ingredients. To garnish the already creative concoction, we decided on a rubber duck – it takes the drink to a new level and makes it perfect for social sharing,” says Greg Innocent, beverage director.

Cochiloco

Guerrilla Tacos

At Guerrilla Tacos, James Beard Award semi-finalist Wes Avila’s restaurant in Downtown LA’s Arts District, the ‘Cochiloco' cocktail is served in a large clay piggy statue! The drink is made from Don Papa rum, SelvaRey White Rum, 151 Lemon, Hart & Son, mulled spiced Jamaica, pineapple, lemon, lime, aloe cordial, Tiki bitters, and nutmeg. For an extra flourish, a lime-peel cup is filled with an alcohol drenched sugar cube, and ignited! 

The Lightbulb

Reserve Cut

At  Reserve Cut in New York City, The Lightbulb is served cold over ice with Amaretto, Jack Daniel’s, Ginger Ale, Crème De Cassis, lime, and cinnamon. “Why have your cocktail in a glass when you can have it in a lightbulb? The Lightbulb at Reserve Cut is served cold over ice, and features Amaretto, Jack Daniel’s, Ginger Ale, Crème De Cassis, lime, and cinnamon,” said Rick Bruner, who oversees operations and brand development at Reserve Cut in New York City. “This refreshing, yet indulgent drink, is super fun to drink and has been a hit among customers since we introduced it last year.”

1887

Raffles Istanbul

At Raffles Istanbul’s Long Bar in Istanbul, Turkey, there is a Raki-infused (a famous Turkish drink) cocktail with smoky anise notes, Raffles Istanbul’s 1887 is a riff on the iconic Blue Blazer drink, from the Raffles Singapore property and created by ‘Professor’ Jerry Thomas Bartender Alper Sonuk says: “Raffles Istanbul’s 1887 is served in a traditional brass coffee pot, which are an iconic part of Turkish culture. The name is inspired by the opening date of Raffles Singapore, 1887, but coffee spread to Europe and the world through Istanbul and was first introduced in 1543 by Sultan Suleiman the Magnificent.”

Monkey's Tale

Summit House

At Summit House in Summit, New Jersey, Monkey's Tale is named for the drink's key spirit,  a spring punch comprised of Monkey 47 Gin, chamomile tea, Lemon Oleo, grapefruit juice, orange bitters and rose water. The punch is delivered in an absinthe fountain. These ornate fountains were traditionally used to pour cool water over sugar cubes into goblets holding the alcoholic drink absinthe. "Made with Monkey 47 Gin grapefruit and Chamomile tea, this tea-cup punch service is great for friends to gather around and tell a tale or two," says Summit House head bartender Robert Frascella. "And the repurposed absinthe fountains make spring drinking that much more communal."