Hull and finely chop 2 of the fresh strawberries. In the small bowl combine the granulated sugar and chopped strawberries; rub them together with the back of a spoon until sugar takes on pink color and strawberry aroma. Spread the strawberry sugar on a plate for rimming.

Chill shot glasses

Place the six shot glasses in the freezer for at least 10 minutes, or fill them with ice water while preparing the mixture to get them cold. Empty ice water right before filling.

Mixing the Shots

Combine base ingredients

In a cocktail shaker or a mixing glass, add 1.5 cups Tequila Rose, 1/4 cup whole milk, 1/4 cup heavy cream, 2 tbs strawberry syrup (if using), and 1/2 tsp vanilla extract (if using). The extra milk/cream smooths and slightly lengthens the shot for sharing.

Add ice and chill

Add 2 cups of ice to the shaker. Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker becomes very cold and the mixture is well chilled and slightly frothy.

Strain

Using a fine strainer (or the shaker's built-in strainer), pour the chilled mixture into a measuring cup. This ensures even pours for each shot glass and catches any large ice chips or strawberry bits.

Rimming & Pouring

Rim the glasses (optional)

Wet the rim of each chilled shot glass with a cut side of a fresh strawberry (use remaining strawberries). Dip the wet rim into the prepared strawberry sugar so it adheres evenly. Rotate to coat fully.

Divide and serve

Pour the mixture evenly into the six chilled, rimmed shot glasses. Aim for about 1.5 ounces (45 ml) per glass — the 1.5 cups yield roughly six 1.5 oz servings. Garnish each glass with a small slice of strawberry on the rim if desired. Serve immediately to the group for sharing.

Notes

For a lighter version omit the heavy cream and increase milk to 1/2 cup. For a boozier version reduce milk/cream by 2–3 tbs. Keep the mixture cold and consume shortly after mixing to preserve texture and temperature.