Honeybee hives on the rooftop of Provenance Hotels, Portland. (Courtesy Provenance Hotels)
Things are getting sweeter in Portland, Oregon thanks to Provenance Hotels.
The chain’s Hotel Lucia, Hotel deLuxe and Sentinel properties have teamed with Bee Local, an artisan honey producer from Portland, to become the first hotels in the city with sustainable honeybee hives on their rooftops.
The honey will be harvested and used in drinks and food at the three downtown Portland hotels’ restaurants and will also be sold in the honour bars for $6 a pot.
“We are passionate about supporting local companies and offering visitors authentic, unique experiences,” said Bashar Wali, president of Provenance Hotels, in a press release. “Nothing could exemplify that better than knowing some of the honey our guests enjoy at our hotels was made on site.”
Why not try creating one of Provenance Hotels’ new honey cocktails or a plate of sweet beignets in your own home?
The chain has shared two recipes for their honey-infused cocktails, as well as a recipe for local honey beignets from Hotel Lucia’s Chef Vitaly Paley below.
Local Honey cocktail – Courtesy Hotel deLuxe
1 1/2 oz Aria gin
1/2 oz Farigoule French wild thyme liqueur
3/4 oz Bee Local honey
1 oz fresh lemon juice
Shake with ice and strain into a martini glass. Garnish with a piece of honeycomb.
Harlequin cocktail – Courtesy Hotel Lucia
1 oz London Dry Gin
.5 oz Aperol
.5 oz lemon juice
.25 oz honey
3 oz sparkling brut rose
Build all ingredients except sparkling rose in mixing tin, add ice and shake. Double strain into chilled coupe glass and finish with sparkling rose. Garnish with orange peel.
Bee Local honey beignets – Courtesy Hotel Lucia
1.5 ounces fresh yeast
9 ounces warm water
½ cup sugar
2 cup flour
½ tsp. cinnamon
3 Tbsp. salt
11 ounces soft butter
1 cup Bee Local honey
Combine yeast, water, eggs. Add sugar, flour, cinnamon, and salt. Mix with paddle attachment for 2 minutes. Scrape down, add butter, mix on medium speed for 5 minutes. Turn into greased bowl, cover and let rest 30 minutes. Fold and re-cover. Let rest another 30 minutes. Turn out onto floured surface, roll out to ¼” and cut beignets. Arrange on greased parchment. Freeze immediately or let rest 30 minutes then fry in 350 degree till golden brown on all sides, about 3 minutes. Drain on paper towels, sprinkle with powdered sugar, drizzle liberally with honey and serve immediately.