Muddle the strawberries with the balsamic vinegar, and then add the gin. Add ice and shake and strain into a rocks glass with ice. Top with St. Germain Foam if using.
Add the egg whites, liqueur and lime juice to a nitrous oxide cream charger (You want the cream charger not the soda charger.) Shake, then double charge with 2 nitrous oxide chargers.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe adapted from Mathew Biancaniello