September is National Honey Month, a time to promote beekeeping and the use of honey as a delicious and natural sweetener. At Sonesta we like to celebrate the hard work of the honeybee year-round. Several of our hotels keep bees right on site, and their chefs make the most of the sweet nectar produced by their rooftop residents, using their hyper-local honey in food and cocktails. See below for just a few of our un-bee-lievable favorites!
The Courtyard at Royal Sonesta Harbor Court Baltimore is home to 30,000 bees who you can find hard at work at the hotel’s 7th floor herb garden first thing in the morning. The bees need approximately 50 quarts of honey to survive the winter; any excess can be gathered and used in recipes like their Harbor Court Honey Wings and Bee’s Knees Cocktail!
Bee’s Knees – made with locally distilled Sloop betty honey vodka with refreshing lime juice and honey from the hotel’s bee apiary.
In addition to honey-infused creations at the hotel, guests should check out the beehive sculpture, a sparkling piece that pays tribute to the resident bees.
When you’re located in a city called Bee Cave, keeping bees is a must! Sonesta Bee Cave is also home to their own apiary and some of the best views in Texas Hill Country. Honey harvested from the bees goes into menu items like the West Pole Margarita and Bacon Wrapped Gulf Shrimp.
West Pole Margarita – made with Olmeca Altos, Paula’s Texas Orange, fresh lime juice, Bee Friendly Honey.
Bacon Wrapped Gulf Shrimp – Crispy Jalapeños, Brûlée Grapefruit, Maple Gastrique Honeycomb.
If you’re staying Sonesta in Bee Cave, be sure to visit the Bee Cave Sculpture Park, which features a bee hive sculpture and some insight into the area’s history and buzz-worthy name.