- 1 cup St. Germain
- 1 cup egg whites
- 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
- 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.
- 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.