Blog — Standard – Due Sorelle

London dry gin with lemon, Campari and smoked balsamic glaze, shaken with egg white for a silky head.

Thick-cut challah soaked in vanilla cream, fried in Chianti Classico olive oil and served with whipped mascarpone and balsamic blueberry sauce.

Flour, cold cubed butter and ice water worked to coarse crumbs. Makes one base, and it is the difference between a good pie and a great one.

Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.