Marina Kitchen, the signature restaurant at the Marriott Marquis San Diego Marina, launched an urban beekeeping program in 2015 as a way to encourage environmental efforts on the 1,360-room property. In late 2019, the restaurant officially released its Marina Kitchen Honey Barrel Whiskey, created with liquefied honey from those rooftop beehives, and made in partnership with San Diego distillery Malahat Spirits. To create the spirit, bourbon barrels are coated with fresh honey and the bourbon whiskey is aged for six months. The result, according to tasting notes, is “a sweet and steady bourbon boasting hints of vanilla, caramel and honey.”
This MK Honeycomb Collins is one of several honey-infused cocktails guests can enjoy, while beehive bourbon supplies last, at Marina Kitchen.
INGREDIENTS
2 oz. MK Honey Barrel Whiskey 1 oz. simple syrup
1 oz. fresh lemon juice splash of soda water
DIRECTIONS
Place first three ingredients in a shaker. Shake, then pour over ice into a Collins glass. Top with soda water and garnish with a lemon wheel and fresh mint.
