Here's a fetching number called The Bee Sting from Executive Chef Aron Schwartz of Marina Kitchen (in the San Diego Marriott Marquis & Marina). Made from honey-sweetened bourbon, sparkling apple cider and apple brandy, its got a kick of chili syrup and yuzu juice. Does it taste as good as it looks? It took first prize in the Mixology Competition at the San Diego Bay Wine & Food Festival, so we think that's a yes. [EaterWire]
