Earlier this year, the 15 locations of Ocean Prime, including one in Beverly Hills, participated in a bourbon blending workshop with Woodford Reserve, the Kentucky distillery. Out of this workshop, Ocean Prime beverage director Andrea Hoover created the Ocean Prime Manhattan.

“When we developed the Manhattan,” Hoover says, “our goal was to make it smooth enough to be crowd pleasing, but complex enough to satisfy the developed palate. It is rich in texture with a surprise appearance of Amaro Nonino, delightfully orange and soft. The bitters include notes of rosemary, grapefruit and peppercorn, which add a really fun additional flavor layer. This Manhattan is awesome when served chilled in a coupe, over a big rock of ice or batched for a party. There's really no cocktail more perfect for a chilly fall evening.”

— 1.5 oz. Woodford Reserve Bourbon
— 75 oz. Carpano Antica Sweet Vermouth
— 75 oz. Nonino Amaro
— 6 drops Crude Rosemary, Grapefruit, Peppercorn Bitters

— Combine all ingredients in beaker.
— Add pellet ice to beaker.
— Stir to combine and chill.
— Strain into coupe glass.

Courtesy of Ocean Prime

Fellow, a gorgeous new restaurant and private event venue (capacity 650) in West Los Angeles, takes a sustainable and serious approach to its cocktail program. Bar director Adam Fournier, the  2021 U.S. World Class Bartender of the Year, repurposes kitchen and bar produce into cordials and kitchen stocks.


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.


— 1 can (13.5 oz.) Thai coconut milk
— 2 cups mango puree (can be store bought or made at home with ripe mango blended with a tablespoon of water)
— 2 oz. fresh lime juice
— 4 oz. agave syrup
— 2 cups water
— 1 tbsp. dried coconut
— 1 Fresno chile
— 10 oz. tequila or mescal, if desired
— dash of salt
— Tajin seasoning and mango slices for garnish