SPRING COCKTAILS INSPIRED BY THE GARDEN

Guest Blog

by Kori Carter Gillespie, The Catered Affair, an ECEP member

DISCOVER GARDEN-GROWN COCKTAILS

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 like tomatoes, herbs, and carrots. These spring cocktail are perfect for vegan and vegetarian catering events and offer a bold, sophisticated twist. Go beyond the salad—toast the season with garden-to-glass creativity.

The creative process begins with one standout ingredient from the garden 🌿

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 vegetables’ natural, earthy qualities rather than sugary, fruit-forward flavors. He feels, “There’s a certain elegance in the subtlety of each season.”

Spring Fever

SPRING FEVER

Lemongrass-infused Tito’s Vodka, Gekkeikan Sake, Sugar Snap Pea, Lemon, Egg White

Crisp and subtly sweet, the sugar snap pea brings 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.

The natural sweetness and earthiness of carrots shine in this cocktail.

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.

A playful take on tomato consomme

YOU SAY TOMAH-TO

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 the culinary team at TCA, 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 is to say that we’re planning more produce-themed dinner parties this year.

The perfect setting for spring vegetable cocktails!

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.

Kori Carter Gillespie is a Boston-based content writer with a passion for storytelling and a knack for crafting compelling narratives for hospitality and lifestyle brands such as The Catered Affair.