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.

 

JW Marriott San Antonio Hill Country Resort and Spa’s restaurant, Cibolo Moon, is the first T-certified (“t” as in tequila) restaurant in Texas. The restaurant received the “Award T Recognition” from the Consejo Regulador del Tequila. As part of the recognition, the Cibolo Moon staff has been trained on tequila history, guidelines and production, as well as agave cultivation and harvesting.

 

Courtesy of Rio Grande Mexican Restaurant, Various Locations, Colorado

INGREDIENTS

—2 oz. Jose Cuervo Traditional Silver or another silver tequila 

—.5 oz. Aperol

—1 oz. simple syrup 

—1 oz. fresh-squeezed lime juice

—1 oz. fresh-squeezed grapefruit juice (Ruby Reds from Texas are best, tastiest from November through April)

—1 oz. soda water (a favorite is Topo Chico)

—5 oz. ice

—Dehydrated grapefruit wheel for garnish, optional

 

INGREDIENTS

—2 oz. Bulleit Bourbon

—.5 oz. Sandeman 10-year tawny port

—1 bar spoon smoked maple syrup

—3 dashes Angostura bitters

DIRECTIONS

Stir and serve over a large ice cube in a small rocks glass.

Garnish with three smokey scotch-misted Luxardo cherries.

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