In this creative cocktail from Chef Suzanne Goin, balsamic vinegar adds depth and sophistication without overwhelming the freshness of the strawberries. For a nonalcoholic version, substitute sparkling water for the sparkling wine. To make a simple syrup, in a saucepan over medium-high heat, combine equal parts sugar and water and bring to a boil, then simmer for about 10 minutes. Let cool to room temperature before using.
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