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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Tequila Highball
Blanco Tequila, White Port, Melon Aperitif, Elderflower Tonic, Cucumber Bitters | Bartender Matthew Reysen of Discolo
Cantaloupe de Loupe
Tequila Blanco, Cantaloupe Puree, Lemon, Agave, Cantaloupe Cream, Chia Seeds | Bartender Bobby Heugel of Anvil Bar and Refuge
Seaside Ambrosia
Piel de Sapo Melon, Sweetpotato Vinegar, Gochugaru, Herbs | Bartender Emily Freeman of Mägo
Compressed Melon
Compressed Piel de Sapo Melon, Sweetpotato Vinegar, Gochugaru, Herbs | Chef Dustin Falcon of Niku Steakhouse