Stir the gin, Campari and vermouth in a shaker or mixing glass filled partway with ice. Strain into a rocks glass filled with ice. Garnish with an orange twist or slice.
Wine: For Chef Eli’s Spaghetti Carbonara
A dry, sparkling rose like this South African bottle will cut through the wonderful salty, fatty flavors of traditional spaghetti carbonara. It will refresh the palate as it complements the dish.
Wine: For Chef Jeanelle’s Spaghetti & Meatballs or Chef Elena’s Chicken Parm
Dry, juicy reds are always my favorite wines to drink with hearty red sauces, especially when white meats like chicken and turkey are involved.
This classic Italian beer goes with everything. It’s light, kind of like the Bud of Italy, but there’s something fun about drinking the party beer from another country.