Features 1 minute 17 December 2021

Drinking Starward Whisky With Jean-Georges Vongerichten

The MICHELIN Guide and Starward Whisky present the story of Chef Jean-Georges Vongerichten and his namesake restaurant, Two Star Jean-Georges in New York City.

whiskey Recipe New York City

This is Part 4 of the MICHELIN x Starward G*Astronomy Series. Today we're with Jean-Georges Vongerichten in New York, at his Two Star restaurant Jean-Georges. Chef Vongerichten shares the culinary journey that has shaped his namesake restaurant, Jean Georges, and showcases two dishes: Foie gras “marzipan,” with quince-Riesling velvet, pistachio, almond. and rose, and lobster poached in whisky and passionfruit butter, with whiskey-glazed doughnuts. These are paired with two cocktails explained by wine and beverage director Rory Pugh: the Starward Sazerac and Starward Boulevardier.

By Kathryn M. Sheldon
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Starward Sazerac
  • 2oz Starward Two Fold whisky
  • 1oz Cynar
  • 3/4 oz Carpano Antica sweet vermouth
  • 1/4 oz Amaro nonio
  • 3 dashes Fee Brothers cherry bitters
  • Rinse with Kubler Absinthe 


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Starward Boulevardier
  • 1oz Starward Two Fold whisky
  • 1oz Campari
  • 1oz Carpano Antica formula vermouth
  • 3 dashes Peychaud's bitters


All photos courtesy Kathryn M. Sheldon


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Presented in partnership with Starward

Written by Sophie Friedman


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