The Art of the Cocktail Garden
Vegetable cocktails are redefining plant-based entertaining. At The Catered Affair, we’re embracing the trend with vibrant, garden-inspired drinks crafted from fresh, seasonal ingredients, such as tomatoes, herbs, and carrots. These savory sips are perfect for vegan and vegetarian catering events, offering a bold and sophisticated twist. Go beyond the salad—toast the season with garden-to-glass creativity.
The Vision Behind Our Garden-Inspired Cocktails
Edy Mejia, Regional Beverage Manager at The Catered Affair, reveals the inspiration and craft behind his garden-driven cocktail creations. “My creative process starts with choosing a standout ingredient—something seasonal or unexpected that I want to highlight.” From there, it’s about balancing sweetness and acidity. I also experiment with complementary elements until the cocktail feels harmonious and complete.” When curating original cocktail recipes, Edy leans towards the unexpected. For Spring, he favored the natural, earthy qualities of vegetables rather than sugary, fruit-forward flavors. He feels that there’s a certain elegance in the subtlety of each season.
Discover Garden-Grown Cocktails
Spring Fever
Lemongrass-infused Tito’s Vodka, Gekkeikan Sake, Sugar Snap Pea, Lemon, Egg White
Crisp and subtly sweet, sugar snap peas bring a refreshing, vegetal brightness to this seasonal cocktail. Paired with the delicate umami of sake, the citrusy lift of lemon, and a silky egg white finish, Spring Fever is a refined celebration of Spring’s first harvest—light, elegant, and unexpectedly green. Savor this original cocktail at the Map Room Lounge, tucked inside the iconic Boston Public Library.
Down The Rabbit Hole
Tito’s Vodka, Lavender, Carrot, Lime, Italicus
Carrot’s natural sweetness and earthy elegance shine in this spring-forward cocktail, where it meets aromatic lavender and the citrusy allure of Italicus. Brightened with lime and grounded by Tito’s Vodka, Down the Rabbit Hole is a whimsical yet refined vegetarian sip—an ode to renewal, color, and the curious flavors of the season. This charming spirit is available at Folio, the restaurant in the Boston Athenaeum in historic Beacon Hill.
Tomato Consommé Ice Pops, Black Olive, Espelette Pepper
Okay, this isn’t exactly a cocktail, but it’s still a delicious vegetable-centric recipe. Created by Adam Fuller, Chef de cuisine at The Catered Affair, shares, “I explored vegetables in a fresh, unexpected way, and the bold flavors, beautiful presentation, and great client feedback made the party a big success.” This is a playful yet sophisticated nod to Spring’s early bounty. These tomato consommé ice pops offer a burst of refreshment in an unexpected form.
The chilled, crystal-clear tomato essence is intensely flavorful yet light, making it an ideal way to awaken the palate. Accents of black olive add a savory depth, while a touch of Espelette pepper brings gentle warmth and complexity. This means we’re planning more produce-themed dinner parties this year.
From Garden to Gathering
Spring is the perfect time to celebrate with fresh, seasonal flavors. Vegetable cocktails and colorful, plant-based bites bring a vibrant, modern twist to any event—ideal for vegan and vegetarian gatherings, whether a wedding, garden party, or corporate event. A veggie-forward menu adds flavor, flair, and a touch of magic.
Ready to celebrate the season? Book your Spring catered event with us and savor the fresh flavors of the season!
Kori Carter Gillespie is the Director of Brand Marketing at The Catered Affair, blending her passion for storytelling with her expertise to craft memorable narratives for hospitality and lifestyle brands.