Across New York City, bartenders are dropping pigs and fish into drinks. And customers love it.

Drink garnishes traditionally have been safe standards such as olives, cherries or lemon twists. Now, they are taking a more playful turn.

Williamsburg’s Extra Fancy keeps a collection of miniature cookie cutters, in shapes like pigs and hearts, to use for citrus zests. The bar at Daniel Boulud’s namesake Daniel serves its Golden Girl cocktail in a gold-rimmed coupe accessorized with a delicate swatch of ballerina-inspired tulle. The Eddy’s Bedrock Fizz drink arrives with fresh meringue and a sprinkling of Fruity Pebbles cereal.