Busy bees at the Barclay
{{#rendered}} {{/rendered}}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. (Meghan McGovern)
The beekeepers use one of the hotel's kitchens to ensure the quality of the honey extraction. (Meghan McGovern)
Local honey from the New York boroughs. (Meghan McGovern)
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. (Meghan McGovern)
Executive Chef Serge Devesa designed a tasting menu to showcase the honey from the Barclay's resident bees. (Meghan McGovern)
Salad with honey vinaigrette dressing was among the items on the tasting menu. (Meghan McGovern)