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Recipes & Ideas: English Garden Meets LA Pool Party

The Garden of Elyx brought old Hollywood glam this year to mid-July’s Tales of the Cocktail, turning Audobon Cottages into a secret English garden meets LA pool party.

All photos courtesy Laurence Hudghton Photography LTD

Set within the beautiful architecture of Audobon Cottages in New Orleans’ French Quarter, this year’s Garden of Elyx had guest appearances from world-famous bartenders including Alex Kratena (formerly of World’s Best Bar, The Artesian), Monica Berg (Himlok, co-founder of P(our) Symposium), Leo Robitschek (Eleven Madison Park and Nomad), Toby Cecchini (creator of the Cosmopolitan and owner of Long Island Bar), Maxime Belfand (Saxon + Parole), and Gareth Evans (Elyx Global Brand Ambassador).

Bartenders wore matching shirts and synchronized their movements behind the stick

The event’s bars, cocktails, and slushee stations showcased a variety of standout drinks with unique concepts and thematic vessels. Trends in creative vessels were shown, including the latest cocktail vessel from Elyx, the copper mermaid (for which the Elyx Boutique donates to Water For People with every purchase), as well as the popular gnome vessel—always an Insta moment.

The English Garden motif was picked up with colorful gnomes set amongst plants and inside pots

“Mermaids” in the adjoining pool were placed to herald the newest vessel and also provide the LA-style pool party glam

Along with the Elyx Boutique and a beauty salon, copper Elyx “mermaids” swam in the pool, saluting the attendees.

Each vessel had a specific recipe. Read on for a few recipes and inspiration!


35ml Vanilla infused Absolut Elyx
15ml Tio Peppe Fino Sherry
15ml Minus 8 Red Verjus
100ml coconut & truffle seaweed horchata
1 dash acid phosphate
Vessel: Copper mermaid 

The Apple (recipe below) is shown on the far left, “Pineapple” in the middle, and “Banana” is on the far right


30ml Absolut Elyx
40ml Brännlands Is Cider
15ml Tio Peppe Fino
10ml Noilly Prat
1 psc large ice cube
Garnish: Baby apple 
Vessel: Low ball


30ml Absolut Elyx
10ml Green Chartreuse
10ml John D Taylor Velvet Falernum
25ml pineapple juice
15ml toasted coconut syrup
15ml lime juice
1 dash Angostura Bitters
Vessel: Copper Gnome, Felix 


45 ml Absolut Elyx
45 ml Banana infused Don Nuno Lustau Oloroso
15ml pineapple simple syrup
15ml Brown Butter John D Taylors Velvet Falernum
10 drops 10% Saline Solution
4 drops Bitter Truth Chocolate Bitters 
Garnish: Cacao Nibs & Succulent 
Method: Shake and serve over ice
Vessel: Flower Pot

Frozen slushees included “Living My Zest Life” with pomelo/lemon sherbet; “U Up Hon?” with rhubarb and honey cordial; and “Bye Pealicia” containing a pea and yuzu cordial

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Kathleen Stoehr

Kathleen Stoehr is the Director of Community & Content Strategy for Catersource, which includes print and digital content, as well as live education at both Catersource, the Art of Catering Food, and Leading Caterers of America Executive Summit.