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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White Daisy

Vermouth Blanc, Blanco Tequila, Coconut, Black Pepper Tisane, Salers Gentiane | Bartender David Mor of Lilac Tiger

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Fernet and Coke

Fernet-Branca, Mexican Coke, Basque Aperitivo, Sprite Oleo Saccharum, Lime, Ginger, Angostura Bitters, Mint | Bartender Daniel Dameron of Alley Cat Lounge

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Side Salad

Gin, Lime, Poblano Liqueur, Dill Aquavit, Velvet Falernum, Mint | Bartender Agustina Sofo of The Whistler

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Bumblepuppy

Fig Leaf-Infused Vodka, Lime, Salted Wildflower Honey, Rose Syrup, Rose Geranium Tincture, Bitters | Bartender Evan Williams of Dalida

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Cactus Club

Blanco Tequila, Mezcal, Orange Verdita, Lime, Mint | Restaurateurs Christina Chae and Zach Rivera of Golden Years

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Viva Piñata

Tepache, Lemon, Bourbon, Amaro, Smoked Pineapple Eau de Vie, Honey, Angostura Bitters | Bartender Zak McMahon of Lemon

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Pink Cloud

Mezcal, Suze, Honey, Grapefruit, Lime, Salted Hibiscus-Grapefruit Foam | Bartender Sammy Faze of Valhalla

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Winter Heath Cosmo

Vodka, Rhubarb Cordial, Grapefruit-Cardamom Tea, Amber Vermouth, Italicus, Winter Heath Salt Foam | Bartender Nicole Yarovinsky of Daisies

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Kiss and Tell

Tequila, Mezcal, Watermelon Syrup, Milkis, Lemon, Lime | Restaurateurs Christina Chae and Zach Rivera of Moonflower

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Mushroom

Matsutake-Infused Gin, Velvet Falernum, Lemon, Simple Syrup, Egg White, Sarsaparilla Bitters | Bartender Monica Casillas-Rios of Elske

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Ferris Wheel

Singani 63, Melon Liqueur, Dolin Genepy, Lime, Simple Syrup, Carpano Botanic | Bartender Abe Vucekovich of The Meadowlark

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