Viceroy Santa Monica and L.A. Creamery have partnered to offer a summer lineup of artisanal, all-natural, spirits-infused ice creams available to hotel guests and visitors.
The limited-time boozy selection includes the Viceroy Manhattan, a brown butter toffee and Bulleit Rye ice cream finished with maraschino cherries, and the Viceroy Absinthe Green, featuring absinthe and fresh-squeezed lime for a bright, botanical profile.
Nonalcoholic options are also on the menu: Honeycomb, made with pure golden honey and crunchy honeycomb candy; Salted Caramel; and Hazelnut Chocolate Toffee. Each flavor is crafted to highlight quality ingredients and balanced taste.
This collaboration brings together L.A. Creamery founder and Umami Restaurant Group chairman Adam Fleischman with Viceroy Santa Monica’s award-winning mixologist Gary Cahill and CAST Restaurant’s executive chef Tony DiSalvo, combining expertise in ice cream, cocktails, and culinary technique.
Located at the corner of Ocean Avenue and Pico Boulevard, the 162-room Viceroy Santa Monica offers these five-ounce containers for $8 each. Guests can enjoy the ice cream poolside in the hotel’s cabanas, in the property’s public spaces, or while dining at CAST Restaurant and Cameo Bar.
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