For the cocktail:

1. Combine all ingredients into a cocktail tin, top with ice and shake hard for about 15 seconds.
2. Strain off the liquid into one side of the tin. After, discard the ice.
3. Reseal the tin well so it doesn’t come apart. Then, shake again for 30-45 seconds.
4. Open the tin and strain the drink into a chilled coupe. You should have a heavy foam on the top of the drink from the use of the egg white.

For the strawberry syrup: 

1. Place strawberries in a heat-proof bowl.
2. In a saucepan, combine 1 sugar with water. Heat and stir until the sugar is dissolved.
3. Pour hot syrup over the strawberries and let sit for 6 hours, stirring occasionally.
4. Then, strain into a clean jar (reserve the strawberries for cocktail garnishes or for using as a delicious topping anywhere you like), cover and keep refrigerated for up to 1 week.