Combine 0.5 cup sugar and 0.5 cup water in a small saucepan. If using a vanilla bean, split it and scrape the seeds into the saucepan and add the pod; if using extract, wait to add at the end. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 1 minute, remove from heat and let steep 15–20 minutes. If using extract, stir 1 tsp in after cooling slightly. Strain out bean pod and cool. Store refrigerated up to 2 weeks.

Garnish & Rim

Prepare citrus-chile rim

On a small plate combine 1 tsp coarse salt, 1 tsp granulated sugar and 0.5 tsp citrus chile powder. Mix until even. Run a lime wedge around the rim of your serving glass. Dip the rim into the citrus-chile mixture, rotating to coat evenly. Set glass aside to dry for 2 minutes.

Prepare garnishes

Slice a fresh strawberry vertically about halfway through so it can sit on the glass and cut a lime wheel. Keep chilled until serving.

Cocktail Assembly

Make strawberry purée (if not pre-made)

Hull 3–4 fresh strawberries (or 4–5 frozen, thawed). Place in a blender or food processor and puree until smooth. If you prefer a thinner texture, press through a fine sieve to remove seeds. Measure 1 oz purée for one cocktail.

Shake

In a cocktail shaker add 1.5 oz El Jimador, 0.5 oz orange liqueur, 0.75 oz fresh lime juice, 1 oz strawberry purée, and 0.5 oz vanilla simple syrup. Fill shaker with ice (about 4 oz). Secure lid and shake vigorously for 12–15 seconds until the shaker is cold and well-chilled.

Strain & Serve

If serving on the rocks: fill the prepared glass with fresh ice (about 1 cup). Double-strain the cocktail into the glass using both the shaker strainer and a fine mesh strainer to remove seeds and ice shards. If serving up: double-strain into the chilled rimmed glass without ice.

Garnish and finish

Garnish with the halved strawberry on the rim and a lime wheel. Optionally, express a small lime peel over the drink to add aromatic oils. Serve immediately.