In 2015, the Marriott Marquis San Diego Marina launched its rooftop urban beekeeping program as part of its environmental conservation efforts. With so much honey on hand, the hotel has been dreaming up innovative ways to infuse more of the sweet stuff into its food and beverage offerings. Perhaps the most exciting creation is its latest launch, Marina Kitchen Honey Barrel Whiskey. Liquefied honey from the hotel’s rooftop beehives is coated on the insides of bourbon-filled barrels and left to age for six months with local San Diego distillery Malahat Spirits. Here is one of our favorite cocktails made with the honey-infused bourbon—and if you ask us, it certainly is the bee’s knees! 333 West Harbor Drive, San Diego, marriott.com
MK Honeycomb Collins
Served at Marina Kitchen at the Marriott Marquis San Diego Marina
2 oz. Marina Kitchen Honey Barrel Whiskey
1 oz. simple syrup
1 oz. lemon juice
Splash of soda water
In a shaker, mix 2 oz. Marina Kitchen Honey Barrel Whiskey, 1 oz. of simple syrup and 1 oz. of lemon juice. Shake, pour over ice, and top with soda water. Garnish with a lemon wheel and fresh mint.
Photography by: Marina Kitchen
