Shake the rum, strawberry syrup and lemon juice with ice. Strain into a highball glass over cubed ice. Top with basil and rosé soda. Garnish with a lemon slice.

White Balsamic Macerated Strawberry Syrup

Macerate the strawberries in the white balsamic vinegar for 24 hours. Transfer to a blender and blend until smooth. Add to a saucepan with the water and sugar and heat gently, stirring until fully dissolved. Do not boil. Remove from heat, allow to cool, then pass through a muslin cloth using gravity. Do not press. Store refrigerated.

Basil and Rosé Soda

Steep the basil generously in the rosé at room temperature for 30 to 45 minutes. Taste as it infuses. Remove the basil before it turns bitter or grassy. Strain through a fine sieve.

Combine three parts infused rosé to one part filtered water. Transfer to a cream siphon and secure the lid. Charge with one CO2 canister and release all pressure. Turn the siphon upside down, insert a second canister and release the CO2 through the liquid until you hear it bubble through. Repeat with a third canister. Store upright in the fridge. To serve, unscrew the lid and pour directly into the cocktail.