Fresa Dulce Recipe

Prepare strawberry purée (if using fresh)

If using fresh strawberries, hull and quarter 2–3 medium strawberries. Place in a small blender or food processor and purée until smooth. Strain through a fine mesh sieve into a small bowl to remove seeds if desired. Measure 1 oz of purée for the cocktail.

Dry shake (to build foam)

Add the tequila, Aperol, lime juice, lemon juice, strawberry purée (or 1 oz muddled strawberries), agave syrup, and the egg white to a cocktail shaker with no ice. Seal the shaker and shake vigorously for 15–20 seconds. This dry shake emulsifies the egg white and creates a silky foam.

Wet shake (chill and dilute)

Open the shaker and add the 1 cup of ice. Shake again, vigorously, for 12–15 seconds until the shaker feels very cold. This chills and properly dilutes the cocktail while preserving the foam.

Double strain into glass

Using a Hawthorne strainer and a fine mesh strainer, strain the cocktail into a chilled coupe or Nick & Nora glass filled with the 1/2 cup serving ice if you prefer it on the rocks (or leave the glass empty for a neat coupe presentation). Double-straining removes small ice chips and strawberry solids for a silky texture.

Finish with bitters and garnish

Add 2 dashes of Angostura bitters to the foam on top. Using a toothpick or cocktail stick, gently drag the bitters to create a subtle pattern if desired. Garnish with a thin strawberry slice or half strawberry on the rim and a lime wheel.

Serve

Serve immediately while foam is fresh and aromatic. Encourage sipping so the drinker experiences the citrus, strawberry, and Aperol balance with the tequila's agave notes.