Macerate the strawberries and peppers in the vinegar for 24 hours. After 24 hours add the sugar mixture to taste. Stir the sugar until dissolved. Leave to marinate another 24 hours. After the second 24 hours fine strain the liquid from the solids and refrigerate. This will last approximately 24 hours.
Place all ingredients into a shaker cup and dry shake (no ice). Add ice to the mixture and shake a second time (a double shake is necessary to foam the egg up). Double-strain the mixture into a chimney, Collins-style, glass.
Add ice to the drink, leaving a small amount of space at the top of the glass. Add a small spritz of soda water and a final dash of Peychaud's bitters to finish. Garnish with a strawberry slice.