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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Gemini

Vodka, Lemon, Rhubarb Syrup, Centum Herbis, Strawberry Shrub | Bartender Laura Ganci of The Courtland Club

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Fumo Bianco

Bell Pepper-Infused Mezcal, Luxardo Bitter Bianco, White Peppercorn-Infused Vermouth | Bartender Cristian Cantaragiu of Clementine Cocktail Bar

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Negroni

Bimini Gin, Campari, Aperol, Sweet Vermouth, Coconut Oil, Pineapple | Bartender Arvid Brown of Room for Improvement

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Marksman

Industrious Spirit Company Ostreida Oyster Vodka, Miso-Apple Shrub, Soda Water, Rosemary | Bartender Parker Luthman

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Jungle Bird Punch

Dark Rum, Jamaican Rum, Pineapple Liqueur, Pineapple Juice, Coconut Cream, Campari, Lime Juice, Demerara Syrup | Bartender Jason Calvanese of Sousòl

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Moniker

Maker’s Mark Bourbon, Amontillado Sherry, Amaro CioCiaro, D.O.M. Benedictine, Black Lemon Bitters | Bartender Randy Jeffers of Scholar

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Lotus Esprit

Genmaicha-Infused Whisky, Toasted Lotus Seed Orgeat, Lemon, Egg White | Bartender Katsumi Manabe of Scotch Lodge

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French 75

Gin, Agave, Lemongrass Syrup, Lemon, Sparkling Wine, Thai Bitters | Bartender Adrian Fessenden-Kroll of Talat Market

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