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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Flying Dragon

Horyzon Koji Rice Spirit, Trifoliate Orange Shrub, Lime, Cocchi American Rosa, Herbsaint, Champagne | Bartender Matthew Watkins of The Deer and the Dove

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Tuscaloosa

Bourbon, Sloe Berry, Pecan Amaretto, Lemon, Simple Syrup, Bitters | Bartender Charles Howk of Little Bear

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Forest Fire

Bourbon, Aperitivo Cappelletti, Smoked Vermouth, Tobacco Smoke, Orange Peel | Bartender Vincent Dugan of Bar Margot

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In Bloom

Gin, Le Verger Liqueur, Mt Rigi Aperitif, Bordiga Liqueur, Honey- Lavender Syrup | Bartender Conrad Helms of Lazy Betty

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Tulum Tomorrow

Tres Generaciones Plata Tequila, Pineapple, Lime, Green Chartreuse, Passion Fruit Liqueur, Mint | Bartender Baylee Hopings of Carmel

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Bad Bunny

Pisco, Carrot Juice, Lemon Juice, Lustau East India Solera, Ginger Syrup, Egg White | Bartender Leanne Favre of Leyenda and Clover Club

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Harvest

Lavender-Infused Gin, Yogurt Punch, Honey, Vanilla | Bartender Tsunetaka Imada of Angel’s Share

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Crab Key

Coconut Oil-Infused Scotch Whisky, Coconut Water Syrup, Macadamia Nut Liqueur, Coconut Liqueur, Orange Bitters | Bartender Garret Richard of Sunken Harbor Club

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Major Tom

Gin, Shochu, Lime, Coconut Cream, Lemongrass, Ginger, Pickled Tomato, Chile Tincture | Bartender David Muhs of Sama Street

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