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+ servings
La Fresa Cocktail

La Fresa Cocktail

Servings 1 drink
Author Brandon Matzek


For the Cilantro Simple Syrup:

  • 1 cup water
  • 1 cup sugar
  • 1 tablespoon coriander seeds
  • Zest of 1 lime
  • 1 small bunch (15 to 20 sprigs) cilantro

For the cocktail:

  • 1 1/2 ounces Exotico Reposado Tequila
  • 1 ounce strawberry puree (recipe below)
  • 3/4 ounce Cilantro Simple Syrup
  • 1/2 ounce fresh lime juice
  • Cilantro sprig, for garnish


  1. To make the cilantro syrup, add water, sugar, coriander seeds and lime zest to a medium saucepan, and bring to a boil over medium-high heat, stirring until the sugar is dissolved.  Take the mixture off the heat and let cool for 15 minutes.  Add the cilantro sprigs, cover, and let steep for 4 hours.  Strain into a clean bowl and store in the refrigerator until ready to use.

  2. To make the cocktail, add tequila, strawberry puree, cilantro syrup and lime juice to a cocktail shaker with ice.  Cap and shake until well-chilled.  Strain into a coupe glass and garnish with a cilantro sprig.

Recipe Notes

* To make strawberry puree give 1 pound (ish) of strawberries a good rinse. Do not dry. Hull and half the strawberries. Quarter any extra large strawberries. Add strawberries to a large saucepan and warm over medium heat, stirring occasionally. Cook until strawberries start to soften and release juices. Remove from heat and transfer to a small food processor. Add a dab of water and process until smooth. Pour mixture through a fine mesh basket strainer into a clean bowl (you can use a spatula here to help press the liquids through strainer). Discard the solids. Let cool before using.