RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Meadow Amor
Cognac, Amaretto, Lemon Juice, Peach Syrup, Candied Ginger | Bartender Karla Flores-Mercado of Donna’s
Goat Cheese Tart
Cypress Grove Humboldt Fog Goat Cheese and Honey Foam | Chef Alisa Vannah of Mr. T
The Jellyfish Situation
Cognac, Aquavit, Dragoncello Liqueur, Green Apple Juice, Honey Syrup, Lemon | Bartender Danny Rubenstein of Here’s Looking At You
The Fennely Honey! A Drink To Be Bearry Passionate For
Scotch, Passion Fruit Liqueur, Amaretto, Lemon, Orange Blossom Honey Syrup, Fennel | Bartender Stephanie Reading of Birdie G’s
That Nicholas Cage
Bonded Bourbon, Lemon, Truffle Honey, Lavender Bitters | Bartender Scott Rodrigue of Grace & Proper
Burnt Honey Cream Puff
Pâte à Choux, Craquelin, Bee Pollen | Pastry Chef Paul Westin of Choux Maker
Honey-Glazed Duck Breast
Swiss Chard, Chanterelles, Sherry Vinegar, Angostura Orange Bitters | Chef Akhtar Nawab of Alta Calidad
Honey Custard
Citrus Caramel, Vanilla, Lemon | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental
Butterkin Squash
Squash Molasses, Savory Granola, Rose Za’atar, and Chervil | Chef Chris deJesus of Butcher & Bee
Champurrado Old Fashioned
Whiskey, Mezcal, Amaro Ciociaro, Cold Brew, Mole-spiced Cocoa Puffs and Burnt Honey | Bartender Laura Unterberg of The Fox Bar & Cocktail Club
Smoked Chocolate Tart
Honey Caramel and Honeycomb Candy | Pastry Chef Maricsa Trejo of La Casita Bakeshop
Lone Mountain Wagyu Coulotte
Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, and Red Wine Jus | Chef Matt McCallister of Homewood
Umami Grog
Rum, Amontillado Sherry, Cacao, Grapefruit, Lime, Cinnamon, Miso Honey, and Shiitake Mushroom | Bartender Brian Evans of Rule of Thirds
Memory Blade
Bourbon, Apricot, Ginger Liqueur, Lavender Bitters, Honey, Lime, and Lemon | Bartender Cera Grindstaff of Stampede Cocktail Club
Golden Oak
Corn Cob-Infused Bourbon, Banana-Infused Oloroso, Shiitake-Honey Syrup, Aquavit, Benedictine, and Angostura Bitters | Bartender Nathan O'Neill of The NoMad