This is the drink that I am most proud of because it was the first drink I made that broke the general rule of using spirit, sugar, and citrus. I knew I wanted St-Germain to be the first foam I ever made and the great bartender Vincenzo Marianella instructed me on how to create it. And what is great about using an aged balsamic vinegar is that it carries both the citrus and sweet components needed for the cocktail.

　　

Ingredients

Makes 1 cocktail

　　

For the St. Germain Foam (makes 15 servings):

1 cup St. Germain

　　1 cup egg whites

　　

For the Cocktail

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

　　

For the St. Germain Foam:

Step 1

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:

Step 2

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.