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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Hojiso Highball
Sudachi Shōchū, Lemon, Umeboshi, Hojiso Syrup, Soda Water | Bartender Michael Satusky of Mujō
Barton’s Hollow
Bourbon, Chicha Morada, Génépy, Lemon, Ginger Syrup | Bartender Evan Sewell of Miller Union
Flying Dragon
Horyzon Koji Rice Spirit, Trifoliate Orange Shrub, Lime, Cocchi American Rosa, Herbsaint, Champagne | Bartender Matthew Watkins of The Deer and the Dove
Sunrise in Exile
Sotol, Spiced Fassionola, Fino Sherry, Orange Juice, Soda | Bartender Gabe Jaramillo of Jojo’s Beloved
Tuscaloosa
Bourbon, Sloe Berry, Pecan Amaretto, Lemon, Simple Syrup, Bitters | Bartender Charles Howk of Little Bear
Forest Fire
Bourbon, Aperitivo Cappelletti, Smoked Vermouth, Tobacco Smoke, Orange Peel | Bartender Vincent Dugan of Bar Margot
Tulum Tomorrow
Tres Generaciones Plata Tequila, Pineapple, Lime, Green Chartreuse, Passion Fruit Liqueur, Mint | Bartender Baylee Hopings of Carmel
Spanish River Martini
Coconut Rum, Gold Rum, Overproof Rum, Pineapple, Orange, Guava, Bitters | Bartender Connor Lemcke of Anju
Cerveza Verde
Tequila, Mexican Lager, Chile Syrup, Lime Wheel | Bartender Morgan Schick of Grape Ape
Tropical Spice Batida (Video)
Jamaican Rum, Mango, Almond Milk, Vanilla, Toasted Coconut | Bartender Kirk Estopinal of Cure Co.
Mezcal and Beets
Fermented Lime, Cabernet Franc Syrup, Agave Syrup, Szechuan Peppercorn Tincture | Bartender Marc Rodriguez of ATOMIX
Look to the Cookie
Aquavit, White Peach and Black Rice Syrup, Coconut Milk, The Plum I Suppose, Egg | Bartender Cameron Winkelman of Manhatta