The Last Tango in Modena
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- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 cocktail
- 1 cup egg whites
- 1 cup st. germain
- 1 ounce 25-year-old traditional balsamic vinegar, preferably leonardo e robert’s gourmet blends
- 2 ounces hendrick's gin
- st. germain foam
- slice of fresh strawberry, for garnish
PreparationFor the St. Germain Foam: In an iSi cream whipper, combine the St-Germain and egg whites and seal. Charge the canister with two N2O cartridges, shake, and refrigerate overnight before using. The foam will keep in the cream whipper in the refrigerator for up to 1 week. For the cocktail: In a cocktail shaker, muddle the strawberries and vinegar, then add the gin and ice. Shake, then strain into a Quaffer glass without ice or a rocks glass filled with ice. Top with the St. Germain Foam and garnish with the strawberry slice. From Eat Your Drink © 2016 by Matthew Biancaniello. Buy the full book from HarperCollins or from Amazon. Reprinted by permission of Dey Street Books, an imprint of HarperCollins Publishers.
PreparationFor the St. Germain Foam: In an iSi cream whipper, combine the St-Germain and egg whites and seal. Charge the canister with two N2O cartridges, shake, and refrigerate overnight before using. The foam will keep in the cream whipper in the refrigerator for up to 1 week. For the cocktail: In a cocktail shaker, muddle the strawberries and vinegar, then add the gin and ice. Shake, then strain into a Quaffer glass without ice or a rocks glass filled with ice. Top with the St. Germain Foam and garnish with the strawberry slice. From Eat Your Drink © 2016 by Matthew Biancaniello. Buy the full book from HarperCollins or from Amazon. Reprinted by permission of Dey Street Books, an imprint of HarperCollins Publishers.
