The world of today and its fascination with “Lifestyle” has introduced some new takes on an old standby…the Cocktail Hour.

Just a few days ago I had the pleasure of being educated in what may now be referred to as “artisanal cocktail catering. ” And I immediately became a fan! Talk about ramping up a drinks party. This is its own form of entertainment, another element that can perk up your gathering and also function as an initial ice breaker…think stunningly staged bar, captivating drinks, very attractive (emphasis on “very”) and personable bartenders serving creative, delectable sips.

Which starts, of course, with Willa van Nostrand, the mastermind and mixologist extraordinaire and founder of Little Bitte, a garden-to-glass cocktail catering company. She doesn’t look like a farm girl, with her love of fashion-keyed to-cocktails-with-some-flowers-thrown-in, but then Willa is not your grandfather’s bartender. She brings her upbringing on an herb farm in Massachusetts to the finer details of these new cocktails – locally sourced ingredients, flavors, tastes, how various components interact – driven by experimentation and a passion for this new avocation. Did I mention that she also has a flair, to say the least, fueled by a background in visual art, theater and acting?

Let the show begin! And begin it did the day she came to Parterre…searching out just the appropriate glasses from my china closet and bars, scouting the garden for perfect locations to pair with each cocktail, choosing the dress she should wear to compliment each offering…even down to the flower garnishes that were supplied by her friend, Phoebe Poole, of Weatherlow Farm, who also has a clever witty, tag line — “from seed to glass” (it is Phoebe who designed the floral necklace that Willa wears in one image).

Here are 5 cocktails, from a long list of “signature drinks and new spins on old classics,” as she likes to say. Some of these ingredients may not be familiar (they weren’t to me…) but that’s part of the fun. And you may also decide you’d like a certain mixologist to do the honors at your next party. Either way, you’re in for a treat (and you’ll learn about some new, exotic small batch spirits). Willa’s inspiration for each cocktail provides its own provocative read.

Honey Bee Daiquiri

For the love of sailors in summertime, have a daiquiri! A lauded Cuban classic, this update involves little more than rum, fresh lime juice and native honey syrup. Choose your favorite honey and be whisked away to your own private paradise. I adore wildflower honey in this recipe and find that Aquidneck honey is a gorgeous foil to the tropical, confectionery notes of Plantation Three Stars Silver Rum.

Violette Spritz

What’s not to love about a Spritz? Add a bit of casual glamour to cocktail hour with your favorite coupe glass and that irresistible shade of pink. Top The Violette with your favorite brut champagne, a dry prosecco or cava to balance its delectable floral palate, an effervescent ode to magic hour.

The Venetian

The Venetian is a bright, modern take on a martini (traditionally gin, dry vermouth & orange bitters) featuring Cocchi Americano, an aperitif wine made with quinine. Cocchi is the Italian cousin of a French quinquina and blanc sweet vermouth. The base spirit is Caledonia Spirits Vodka (from VT) that’s distilled from raw honey and gives the martini a smooth, nectarous flair with a fresh floral accent of orange blossom.  Careful, this darling packs a punch! The perfect sipper for vodka aficionados and martini lovers alike.

The Daisy

Daisies are one of the longest enduring categories of cocktails in the canon of modern mixology defined as base spirit, fresh citrus, sweetening agent and bubbles. In the early 20th century, grenadine, orange cordial or gomme syrup would have been the sweetening agent, but here in 21st century Rhode Island, we reach for something a little more exotic and refreshing/outside of the box — Cheongsam Jade Oolong Tea Liqueur. The spirit was developed by Tyson Davenport and Manda Shen, a husband and wife team that met  ten years ago in Shanghai and now make their home in Providence. Botanical gin provides an aromatic backdrop for the sweet, herbaceous tea liqueur. Hot tip: Swap in Cheongsam tea liqueur to  any cocktail recipe that calls for simple syrup or triple sec for delightful variation.

Spicy Paloma

The Paloma (Spanish for ‘the dove’) is a most flirtatious cocktail in three glorious steps. Essentially a tequila and grapefruit soda, The Spicy Paloma is pepped up with a sweet and spicy kick that encourages each enduring sip. Swap mezcal for tequila for a sultry smoked variation and add the spiced lime wheel to your glass for a zesty sipping experience. The Spicy Paloma is paired perfectly  for a day spent poolside — all of the flavor with little to no fuss best suited for margarita and tequila lovers. Skip the grapefruit soda and add equal parts fresh grapefruit juice and sparkling water for the natural approach — just as tantalizing, a little less sweet. Olé!

We’re shaking it up for summer.

You can reach Willa van Nostrand at www.littlebitte.com and littlebittedrink@gmail.com.