| Bombay Sapphire Collins |
| Sapphire Collins In a highball glass, mix 2 ounces of Bombay Sapphire Gi... |
| Duck Percik from Executive Chef Frank Brunacci at Sixteen |
| Duck Percik from Executive Chef Frank Brunacci at Sixteen serves six ... |
| Pineapple Ginger Margarita from Scene, Dallas |
| Pineapple Ginger Margarita from Scene, Dallas In a shaker filled with ic... |
| Blak Cosmo |
| Blak Cosmo Combine 1-1/2 parts STOLI Blakberi, 1 part cranberry juice, 1... |
| SKYY Infusions Grape Ginger Swizzle from Sambuca, Atlanta |
| SKYY Infusions Grape Ginger Swizzle from Sambuca, Atlanta Muddle 4 fresh... |
| Ahí Tuna Tiradito from Chef Richard Sandoval of Zengo, Denver |
| Ahí Tuna Tiradito from Chef Richard Sandoval of Zengo, Denver serves fou... |
| Millionaire Margarita |
| Millionaire Margarita In a shaker with ice combine 1 & 1/2 ounces Don ... |
| The Line of Fire |
| The Line of Fire Rim a martini glass with cayenne pepper and sugar. In a... |
| Grapefruit Collins Fusion |
| Grapefruit Collins Fusion Shake 1-1/2 ounces Finlandia Grapefruit Fusio... |
| Tea Brined Pork Tenderloin from Chef Kyle Mendenhall of The Boulder Dushanbe Teahouse, Boulder |
| Tea Brined Pork Tenderloin from Chef Kyle Mendenhall of The Boulder Dushanb... |
| Mini Mozzarella di Buffala Stuffed with Shrimp Flambé from Macchiato |
| Mini Mozzarella di Buffala Stuffed with Shrimp Flambé from Macchiato se... |
| Cecina (Chickpea Crêpe)from Riccardo Michi of Riccardo Trattoria, Chicago |
| Cecina (Chickpea Crêpe)from Riccardo Michi of Riccardo Trattoria serves ... |
| Roast Colorado Lamb Sirloin from Kevin Taylor, Denver |
| Roast Colorado Lamb Sirloin from Kevin Taylor, Denver serves four Ing... |
| Tanglewood Chicken Salad, From Chef Jeremy Lieb of TROIS in Atlanta |
| Tanglewood Chicken Salad, from Chef Jeremy Lieb of TROIS. serves one In... |
| Bombay Sapphire Ultimate Martini |
| Bombay Sapphire Ultimate Martini Pour 3 parts Bombay Sapphire and a dash... |
| Pork and Shrimp Spring Rolls from Lon Symensma, “Greatest New York Chef” and featured chef at the James Beard House |
| Pork and Shrimp Spring Rolls from Lon Symensma, “Greatest New York Chef” an... |
| The Mariachi from Angels and Mariachis, Chicago |
| The Mariachi from Angels and Mariachis, Chicago In a shaker filled with ... |
| Cherry Bomb |
| Cherry Bomb Fill 3/4 of a pint glass with your favorite energy drink. Dr... |
| Agave Nectar Margarita |
| Agave Nectar Margarita In a shaker filled with ice, combine 1-1/2 ounces... |
| Burning Mandarin from Katsuya, Los Angeles |
| Burning Mandarin from Katsuya, Los Angeles Place one thin slice of serra... |