The Last Tango in Modena
An elegant cocktail that combines the floral notes of St. Germain and Hendricks gin with aged balsamic vinegar, topped with a luxurious St. Germain foam and garnished with fresh strawberry.
1 servings
12 hr 5 min
Ingredients
- •1 cup St. Germain
- •1 cup egg whites
- •1 ounce 25-year-old traditional balsamic vinegar
- •2 ounces Hendricks gin
- •1 slice fresh strawberry
- •garnish
Cooking Instructions
- 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.
720 min
- 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.
5 min
