Bee colonies on the roof of the InterContinental New York Barclay Hotel in midtown Manhattan pollinate the plants in the neighboring garden and produce honey that is used in the hotel kitchen and behind the bar.
The beekeepers use one of the hotel's kitchens to ensure the quality of the honey extraction.
Local honey from the New York boroughs.
The organic honey drop martini is made with Limoncello, vodka, lemon juice and a hint of rosemary simple syrup. The glass is garnished with an actual piece of honeycomb on the bottom and an organic vanilla sugared rim on top.
Executive Chef Serge Devesa designed a tasting menu to showcase the honey from the Barclay's resident bees.
Salad with honey vinaigrette dressing was among the items on the tasting menu.
Rooftop bees working hard in the Big Apple.