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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Jack Johnson
Rye Whiskey, Sherry, Horchata Liqueur, Banana Liqueur, Egg, Nutmeg | Bartender Jeremy Owen Barrett of Lemon
Viva Piñata
Tepache, Lemon, Bourbon, Amaro, Smoked Pineapple Eau de Vie, Honey, Angostura Bitters | Bartender Zak McMahon of Lemon
Lemon Lime
Txakoli, Brazilian Lemonade, Brandy, Lemon Juice, Salt | Bartender Maggi Warren of Pompette
Lemon-Chamomile Semifreddo
Chamomile Sorbet, Lemon Curd, Lemon Confit, Vanilla Fritter, Calamansi Gastrique, Meyer Lemon Gel | Pastry Chef Raymond Morales of Bar Chelou
Sapore Di Sale
Almond Sorbetto, Lemon-Nori Jam, Lemon Granita | Pastry Chef Tamara Rigo of Gucci Osteria da Massimo Bottura
The $15 Carrot
Aquavit, London Dry Gin, Carrot Juice, Lemon Juice, Black Pepper-Juniper Syrup | Bartender Mike Nimmo of Messina Social Club
Corn Chiffon Cake
Fig Leaf Pastry Cream, Lemon Syrup, Olive Oil Buttercream | Baker Delilah Pergola of High Street Hospitality
Agave and Pine
Mezcal, Lemon Juice, Pine Barrens Amaro, Lemon Sherbert, Piloncillo Syrup | Bartender Danny Childs of Slow Drinks
The Frankie P Pizza
Mozzarella, Lemon Ricotta, Charred Onions, Garlic Oil, Sesame Seeds | Chef Scottie Rivera of Scottie’s Pizza Parlor
Tuscaloosa
Bourbon, Sloe Berry, Pecan Amaretto, Lemon, Simple Syrup, Bitters | Bartender Charles Howk of Little Bear
Curry Vanilla Coffee Shake
Cold Brew Concentrate, Lemon, Curry Powder, Vanilla Ice Cream | Bartender Julia Momose of Kumiko
Cantaloupe de Loupe
Tequila Blanco, Cantaloupe Puree, Lemon, Agave, Cantaloupe Cream, Chia Seeds | Bartender Bobby Heugel of Anvil Bar and Refuge
Hibiscus Holiday
Lemon, Orange, Raspberry-Cinnamon Syrup, Hibiscus Ice Cubes | Bartender Bobby Heugel of Anvil Bar and Refuge
Limone e Basilico
Pallini Limoncello, Prosecco, Basil Infused Dry Vermouth, Amaro Montenegro, Lemon, Orange Bitters | Bartender Richard Beltzer of Monteverde
Shaker on Mute
Singani, Rosemary-Lingonberry Syrup, Lemon, Egg White, Club Soda, and Angostura Bitters | Bartender Mike Marino of Trummer’s Restaurant
Lemon Basil Sorbet
Omija Juice, Fiji Apple, Yuzu Marmalade, and Micro Lemon Basil | Pastry Chef Eunji Lee of Jungsik
Lemon-White Chocolate Sponge Cake
White Chocolate-Coconut Tuile, Raspberry-White Chocolate Glaze, Dulce de Leche Sauce, Raspberry Compote | Pastry Chef Diane Apostolacus of Capitale