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.

 

INGREDIENTS

—2 oz. Bulleit Rye Whiskey

—.25 oz. Yellow Chartreuse

—.05 oz. sweet vermouth

—1 dash cherry bark vanilla bitters

—garnish with two Filthy Italian Amarena Cherries

DIRECTIONS

Pour the above ingredients into a glass and stir, then set aside.

 

Courtesy of Two James Spirits

A unique mix of bitters creates a treat for the senses in this seasonal sip from Corktown’s Two James Spirits. While typically busy hosting tours and private events or slinging craft cocktails in its tasting room, the distillery’s team has shifted its efforts during the coronavirus outbreak. It’s been producing hand sanitizer for hospitals, police and fire departments across the Detroit metro, while lifting spirits with creative curbside cocktail kits.

INGREDIENTS

 

Seattle’s Foodz Catering is preparing to move into its new home, nicknamed the “factory,” in the Georgetown neighborhood this summer. Four times the size of its current headquarters, it will include a new kitchen, offices and a warehouse. Toast the new digs with the company’s Blueberry Mule—the recipe raises the bar on the sober-curious trend.

INGREDIENTS

—3 oz. fresh-pressed blueberry juice

—juice of half a lime

—ginger beer

—shaved ice

—sprig of mint

—lime wedge