Chill a martini or coupe glass in the freezer for 5–10 minutes. While it chills, spread chocolate syrup in a shallow dish and place the crushed freeze-dried raspberries/strawberries on a second shallow dish. Lightly dip the rim of the chilled glass into the chocolate syrup, then into the crushed fruit to create a red-speckled chocolate rim. If you prefer a drizzle inside the glass, use a spoon to trail a few thin lines of chocolate syrup on the inside and return the glass to the freezer briefly.

Cocktail

Make strawberry puree

Hull and quarter 1–2 fresh strawberries. Place them in a small blender or food processor and blitz until smooth — you want about 1 ounce (roughly 2 tablespoons) of puree. If you don't have fresh strawberries, use 1 tablespoon of store-bought strawberry puree or jam thinned with a splash of water.

Combine ingredients

Add vodka (2 oz), chocolate liqueur (1 oz), raspberry liqueur (1/2 oz), strawberry puree (1 oz), fresh lemon juice (1/4 oz) and simple syrup (1/4 oz, optional) into a cocktail shaker. Fill the shaker with the ice cubes.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker becomes very cold and the ingredients are well mixed and slightly aerated. This chills and slightly dilutes the drink for balance.

Strain & Serve

Double-strain the cocktail into the prepared chilled martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any fruit solids. If you drizzled chocolate inside, aim the pour to show the drizzle.

Garnish

Finish with a fresh strawberry slice or a whole raspberry on the rim or floated on top. Optionally sprinkle a tiny pinch of crushed freeze-dried fruit in the center for color.