PRODUCTS, PLACES & INSPIRATION
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MK Honeycomb Collins
NEW VENUE SPOTLIGHT»
SANTA MONICA PROPER HOTEL OFFERS ELEVATED MINGLING AND EATS
T
he Santa Monica Proper Hotel opened in June and it’s been one of the hottest addresses on LA’s Westside from day one. Just seven blocks from the beach, the 271room property is located on 7th and Wilshire in a reimagined 1920s landmark building. Among the most bustling spots here is Calabra, the expansive rooftop restaurant with ocean views and a soulful menu of beautiful elevated Mediterranean dishes that are prepared with ingredients from the nearby Santa Monica Farmers Market and are perfect for sharing. Group dining might start off with meze, a collection of Middle Eastern dips, move on to small plates like a baby octopus salad or sweet potato with harissa pomegranate molasses, and then to mains that include two-day slow-cooked pork belly, Spanish chorizo and clams over fresh linguine in a saffron broth, or a strip steak with smoked plum sauce. With over 7,700 square feet, Calabra offers three distinct event spaces, including the lounge, bar and pool deck, with a total capacity of 500 for a reception and 250 for a seated event. In all, Santa Monica Proper Hotel offers more than 24,000 square feet of flexible event space, with chic interiors by Kelly Wearstler. Options include four meeting rooms, a ballroom, courtyards and terraces. properhotel.com/hotels/santa-monica
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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. Recipe courtesy of Marriott Marquis San Diego Marina, marriottmarquissandiego.com
P H O T O S : M A R R I O T T M A R Q U I S S A N D I E G O M A R I N A ; S A N TA M O N I C A P R O P E R H O T E L ; T H E I N G A L L S ( O P P O S I T E ) M A R K C O M P T O N ; R E B E C C A W I L KO W S K I
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.
| WINTER 2020
2/20/2020 1:47:56 PM
