Dna Recipe

Combine hulled and halved strawberries, sugar, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook for 6–8 minutes until strawberries are soft and sugar is dissolved.

Remove from heat and mash the strawberries with a fork or a potato masher to release more juice and flavor.

Stir in 1 tablespoon fresh lemon juice to brighten the syrup.

Let cool slightly, then strain through a fine mesh sieve into a jar, pressing solids to extract liquid. Discard solids and chill syrup. Yields about 6–8 oz. Store refrigerated up to 10 days.

Pre-chill

Chill a coupe or martini glass in the freezer or fill with ice water while you prepare the cocktail.

If using egg white for a silky texture, add the egg white (0.5 each), house-made limoncello (1.5 oz), St-Germain (0.5 oz), triple sec (0.5 oz), strawberry syrup (0.5 oz), and fresh lemon juice (0.5 oz) to a cocktail shaker without ice for a dry shake.

Dry shake vigorously for 15–20 seconds to emulsify the egg white and incorporate air (skip dry shake if not using egg white).

Add 6 ice cubes to the shaker and shake again hard for 10–15 seconds to chill and properly dilute the drink.

Discard ice or water from the chilled glass and double-strain the cocktail into the chilled coupe or martini glass using a fine strainer to remove ice shards and any fruit bits.

If not using egg white, combine all liquid ingredients with ice and shake once for 10–12 seconds, then strain into the chilled glass.

Garnish with a single strawberry slice on the rim, a lemon twist laid across the glass, and an optional micro mint sprig or edible flower for aroma and visual contrast.

Serve immediately. The drink should be bright, floral, and slightly sweet with a balanced citrus backbone.