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San Francisco’s Beehive is a modernist escape with Sputnik lamps, ’70s-style plateware, fondue and snacks like honeycomb Chex mix and pigs in a blanket. Bar manager Milo Salehi and the team always have a couple boozy slushies on the menu, including their fantastic Quimbara. But the Strangelove appeals to vodka, amari and berry fans.

  • 3/4 oz Ketel One vodka
  • 3/4 oz Riesling wine
  • 3/4 oz Fresh lime juice
  • 1/2 oz Small Hand Foods raspberry gum syrup
  • 1/4 oz Amaro Montenegro
  • 1/4 oz Cappelletti aperitivo
  • Garnish: Edible flowers
  1. Add all ingredients into a blender with ice and blend.

  2. Pour into a highball glass.

  3. Garnish with 2 edible flowers.

  4. Serve with a straw.

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