Add gin, vermouth, lime juice, and simple syrup to a shaker, fill with ice, shake vigorously, strain into a chilled coupe glass.
Very gently pour the barspoon of Balsamic into the center, it will settle to the bottom.
Add a dash of black pepper.
A sliced strawberry on the rim makes for an attractive garmish.
Use Monkey 47 gin.
Use Aged Balsamic Vinegar. I use 3-year Aged. The longer the aged, the better !!
Prepared for me by bartender Kal Moore at The Gresham Bar in Brisbane, Australia. I asked him to build the cocktail around the Aged Balsamic Vinegar.