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Kosevich’s Fall of ’75 features a garnish - ment you may not have seen, much less thought was possible: edible spray paint. Mixologists are getting more crafty these days, making a spectacle of their cocktails. 

INGREDIENTS:
—.5 oz. lemon 
—.5 oz. allspice syrup
—1 oz. Bombay Sapphire
—3 oz. sparkling wine
—1 eye drop Bittercube Blackstrap Bitters
—glass: flute
—garnish: edible gold spray paint, safflower

DIRECTIONS:
1. Spray edible gold paint on the outside of the flute in a straight line.
2. Dust wet paint with safflower and shake off anything that didn’t stick.
3. Build cocktail in tin set and short shake.
4. Add sparkling wine Strain into painted flute.
5. Express lemon disc atop cocktail and discard. 

Courtesy of NICK KOSEVICH, proprietor of Bittercube 

Sweet can mean two things: tastes great or stellar experience. There is a lot of sweetness in the U.S. Mountain West and western Canada, but I’ll limit this to talking about the new “Buzzed at Bernardus” experiences at Bernardus Lodge & Spa in Carmel Valley, California.

 

Tullibee’s bar team puts a twist on the French 75 with some Minnesota oomph for a refreshing spring cocktail. For more about the Hewing Hotel, flip to page 56.

RECIPE:
—1.5 oz. Norseman Gin
—.5 oz. lemon juice
—.25 oz. pine scented grenadine
—top with cava
—3 dashes Jamaica #2 bitters
—serve in a flute glass

Courtesy of TULLIBEE AT THE HEWING HOTEL

 

As 2016 comes to a close, thoughts turn to 2017. We’ll have a new president, a new Star Wars movie will hit theaters, and Minneapolis will host the summer X Games. 

But what can the meetings and events industry expect? Eight experts weigh in on what the New Year will bring (both in and out). Our favorites? Edible spray paint, high-end catering ware, Asian-Pacific cuisine (especially if it involves poke) and an end to pretentious bartenders. 

Sit down, take notes and think about how you can incorporate all of this into your 2017 fetes, retreats and more.