Searching for a great molecular drink led us to explore variations around a DNA cocktail developed by NCBE (National Centre for Biotechnology Education, University of Reading - also a great site for DIY biology).
To begin, the gin and strawberries were popped into the freezer making them chilled for the evening. As this is an intense cocktail, each layer surprises you with its crisp flavour beginning with the neck of the glass coated in icing sugar.
The layering is simple in principle, pour gently and the strongest alcohol will split components into distinct layers. Rummaging at the bottom is sweet curacao, followed by a layer of gin before topped with a mixture of blended strawberries and fresh pineapple. Combined into the mix, the gin reacts with the fruits and DNA can be seen leaking into the alcohol.
Our analysis: drop the icing sugar and the curacao, while it looks great, it tastes too sweet. Caster sugar helped but giving the neck a roll in pepper was a better start. Absinthe added a funny twist, its strength tipping the gin upside down to the bottom and left the DNA bubbling out. For a more sober outlook, add a dash of lime juice first, top with gin and drop in the strawberry and pineapple mixture – it looks great – but might need as stir to do what it does for the eyes in taste.