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The Centurion® Lounge at Home

Sweet Recipes from our Chef and Mixologist Partners

You don't need to fly to enjoy the perks of the lounges. Try out these sweet and delicious recipes from our new Denver Executive Chef Lachlan Mackinnon-Patterson and Centurion® Lounge mixologist Jim Meehan. Enjoy from the comfort of your home.

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Mini Budino

A rich and creamy Italian butterscotch pudding to close out your meal.

Tiramisu Souffleés with Mascarpone Anglaise

A fresh take on the classic, quintessential Italian dessert from Frasca pastry chef Alberto Hernandez.

Ballantine Cocktail

Ballantine scotch and Tempus Fugit liqueurs combine to make a sweet, delicious cocktail.

A Taste of The Centurion® Lounge at Denver

Try out this delicious and simple Rigatoni al Portonat recipe from our new Denver Executive Chef Lachlan Mackinnon-Patterson.

Highlighted Providers

Carefully-selected providers enhance The Centurion® Lounge experience. Click to learn more.

Lachlan Mackinnon-Patterson, The Centurion® Lounge Executive Chef, Denver

Lachlan Mackinnon-Patterson is the founder of Frasca Hospitality Group, which includes Frasca Food and Wine and Pizzeria Locale in Boulder, along with Tavernetta and Sunday Vinyl in Denver. In partnership with Chipotle Mexican Grill, Mackinnon-Patterson also operates the fast-fine concepts of Pizzeria Locale in Denver.

Mackinnon-Patterson has earned several awards for his cooking, including: Food & Wine Magazine’s Best New Chefs 2005; James Beard Foundation Award’s Best Chef: Southwest, 2008; and a season competing on BRAVO’s Top Chef Masters. Frasca Food and Wine has won the James Beard Foundation Award for Outstanding Wine Service in America (2013) Outstanding Service (2019).

In addition to dining concepts, Mackinnon-Patterson also owns Scarpetta Wines, which he started in 2007 with business partner and Master Sommelier Bobby Stuckey.

Jim Meehan, The Centurion® Lounge Mixologist

Jim Meehan worked at some of New York City’s most revered restaurants and bars including Gramercy Tavern and the Pegu Club before opening the James Beard Award-winning bar PDT in 2007. A journalist and former editor of Food & Wine Cocktails and Mr. Boston Official Bartender’s Guide; Jim’s own books, The PDT Cocktail Book and Meehan’s Bartender Manual, have become industry favorites worldwide. He and his family now live in Portland, Oregon where he writes, curates beverages for Takibi, and serves clients of his consulting firm, Mixography Inc.