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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Coconut Butter Cake
Passion Fruit-White Chocolate Namelaka, Caramel Pineapple, Coconut Crema | Pastry Chef Dee Chinn of Big Heart Hospitality
Carrot Cake
Passion Fruit Curd, Fenugreek Cream Cheese, Fenugreek Milk Jam, Baklava Bark | Pastry Chef Tess Cunningham of Sarma
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
Tequila & Pineapple
Tequila Blanco, Passion Fruit Liqueur, Pineapple Eau de Vie, Tepache, Lime | Bartender Chris Chernock of asterid by Ray Garcia
Pink Pineapple and Star Fruit
Passion Fruit Dressing, Ash Oil, Aji Amarillo, Thai Basil | Chef Harvard Aninye of Canje
Coconut-Passion Fruit Petit Gâteau
Sable, Passion Fruit-Mango Confit, Passion Fruit Curd, Whipped Ganache, Coconut Dacquoise, Chocolate Glaze, Coconut Tuile | Pastry Chef Kyurim Lee of JinJu Patisserie
Sunrise in Exile
Sotol, Spiced Fassionola, Fino Sherry, Orange Juice, Soda | Bartender Gabe Jaramillo of Jojo’s Beloved
Passion Fruit and Mango Granita
Chile Syrup, Vegan Chantilly, Fresh Passion Fruit, Sea Salt | Pastry Chef Amanda Perdomo of Cool World
Tulum Tomorrow
Tres Generaciones Plata Tequila, Pineapple, Lime, Green Chartreuse, Passion Fruit Liqueur, Mint | Bartender Baylee Hopings of Carmel
Tropicobbler
Japanese Whiskey, Wasabi, Passionfruit, Lime, White Creme de Cacao, Vanilla, and Orange | Bartender Stacey Swenson
Going Coastal
Gin, Lime, Grand Marnier, Passionfruit, Raspberry, Orange Bitters | Bartender Rudy Abreu of The Citadel
Daiquiri de Plata
Añejo Rum, Lime, Passion Fruit Liqueur, and Yellow Chartreuse | Bartender Jennifer Akin of Rumba
Sin-A-Rama
Pommeau, Lillet Blanc, Verjus, Passion Fruit, Orange Bitters | Bartender Natasha David of Nitecap
Wild Thing
Pineau Des Charentes, Citrus, Rum, Batavia Arrack, Vanilla, Angostura | Bartender Lauren Corriveau of Nitecap
Passionfruit-Jasmine Crémeux
Royal Basmati Rice-Coconut Rocher Cookie, and Basmati-Chocolate Gelée | Pastry Chef Gonzo Jimenez and David Lewis of Miette et Chocolat