The very concept of farm-to-table has evolved from its more provincial roots into a slow food movement that's almost ironically steeped in luxury. The idea of knowing exactly where your food came from and that it was ethically harvested becoming the hallmark of a more elevated meal would be laughable a few decades ago, but here we are.

Enter (literally) lofty aspirations from hotels, restaurants and the like harvesting from rooftop gardens and hives to include in their menu and spa offerings. These culinary aspirations are no simple feat, especially in a city famous for its lack of space.

In that vein, the New York Hilton (HLT) Midtown recently unveiled 450,000 honeybees and six new rooftop beehives, also known as the "Bees on Sixth" in celebration of September's National Honey Month. The 300 pounds of honey that will be harvested annually will be incorporated into the restaurant's dishes and themed drinks. 

The New York Hilton Midtown's Director of Culinary and Executive Chef Richard Brown was kind enough to share one such honey infused cocktail. 

Honey-Kissed Grapefruit Cosmopolitan

1 3/4 oz Grapefruit Vodka 
1 1/4 oz Cranberry Juice 
1 oz Honey 
Muddled Lime and Rosemary 

In a cocktail shaker, muddle lime, honey, and fresh rosemary. Next add ice, one shot of grapefruit vodka and cranberry juice. Shake vigorously until you can hear the ice begin to melt. Strain into a martini glass, garnish with a rosemary twig and enjoy!  

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