Lemon Sparkler

Lemon Sparkler


INGREDIENTS

  • 1 oz Comisario Blanco
  • 1/2 oz fresh lemon juice
  • 1/2 oz simple syrup
  • 2 oz chilled sparkling wine
  • Lemon twist garnish


METHOD

  1. Add Comisario Blanco, fresh lemon juice, and simple syrup into a shaker with ice.
  2. Shake until perfectly chilled.
  3. Strain into a chilled champagne flute.
  4. Top with sparkling wine.
  5. Garnish with a long lemon twist for an elegant aromatic finish.


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Delivery On Us.
A Gift
For Mom.

Mother’s Day Lemon Sparkler

Mother’s Day is a celebration of elegance, warmth, and the people who make every gathering feel unforgettable. This year, elevate the occasion with a cocktail designed to feel bright, refined, and effortlessly celebratory.

The Lemon Sparkler brings together the crisp purity of Comisario Blanco with fresh lemon, delicate bubbles, and a long citrus twist for a cocktail that feels equally at home at a luxurious brunch table or an intimate afternoon toast in the sun.

Clean, vibrant, and beautifully balanced, it is a sparkling cocktail that honors the occasion with sophistication rather than excess.

Lemon Sparkler Tasting Notes

The Lemon Sparkler opens with bright citrus aromatics and delicate effervescence before revealing the smooth character of Comisario Blanco beneath the bubbles. Fresh lemon zest, soft minerality, and subtle agave sweetness create a refined balance that finishes crisp, clean, and refreshing.

It is light enough for brunch, elegant enough for celebration, and memorable enough to become a new tradition.

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Tierra Firme

Earth Day Cocktail - Tierra Firme - Comisario Anejo

Tierra Firme

Time, translated through the land.

Añejo tequila opens with warmth and quiet depth, shaped by wood and patience. Cacao and subtle bitterness trace the edges, while a faint herbal smoke lingers just beyond the glass.

Nothing rushes forward.
Everything settles into place.

Earth, refined.

Ingredients

  • 2 oz Tequila Comisario Anejo

  • 0.2 oz raw agave nectar

  • 2 dashes cacao bitters

  • 1 dash walnut bitters

  • 1 drop saline solution
  • Add all ingredients to a mixing glass
  • Stir slowly over ice (25–30 seconds)
  • Strain over a large clear cube in a heavy rocks glass

Flavor Architecture

  • Entry: warm agave, softened by oak
  • Mid: cacao, subtle nut, faint sweetness
  • Finish: dry, mineral, lightly herbal smoke

This should feel:

  • still
  • grounded
  • quietly complex

  • 2 oz Tequila Comisario Anejo

  • 0.2 oz raw agave nectar

  • 2 dashes cacao bitters

  • 1 dash walnut bitters

  • 1 drop saline solution
  • Add all ingredients to a mixing glass
  • Stir slowly over ice (25–30 seconds)
  • Strain over a large clear cube in a heavy rocks glass

Flavor Architecture

  • Entry: warm agave, softened by oak
  • Mid: cacao, subtle nut, faint sweetness
  • Finish: dry, mineral, lightly herbal smoke

This should feel:

  • still
  • grounded
  • quietly complex

Kiwi Mint Margarita

Kiwi Margarita

Kiwi Mint Margarita

Bright kiwi meets cool mint and fresh lime, layered over Comisario Blanco tequila for a margarita that is both vibrant and composed. An unexpected pairing refined into clarity, inspired by contrast and balance.

Ingredients

Ingredients

  • 2 oz Comisario Blanco
  • 0.75 oz fresh lime juice
  • 0.5 oz fresh kiwi (pressed or puréed, then strained)
  • 0.25 oz agave nectar (very light)
  • 3–4 mint leaves
  • 2 drops saline solution

1. Kiwi refinement

Blend kiwi, then fine strain completely.
You want clean juice, not pulp or seeds.

2. Mint control

Do not muddle aggressively.
Lightly press or “clap” the leaves to release aroma without bitterness.

3. Balance

Taste before shaking:

  • Kiwi should feel bright, not sour
  • Mint should be present only in aroma

Method

  1. Add all ingredients to shaker
  2. Shake with ice (10–12 seconds)
  3. Double strain into chilled coupe or over a clear cube

 

Bright kiwi opens with a sharp, almost electric edge, softened by a quiet lift of mint and anchored by pure agave.

What begins as tension settles into something composed.
Cool, precise, and unexpectedly balanced.

Ingredients

  • 2 oz Comisario Blanco
  • 0.75 oz fresh lime juice
  • 0.5 oz fresh kiwi (pressed or puréed, then strained)
  • 0.25 oz agave nectar (very light)
  • 3–4 mint leaves
  • 2 drops saline solution

1. Kiwi refinement

Blend kiwi, then fine strain completely.
You want clean juice, not pulp or seeds.

2. Mint control

Do not muddle aggressively.
Lightly press or “clap” the leaves to release aroma without bitterness.

3. Balance

Taste before shaking:

  • Kiwi should feel bright, not sour
  • Mint should be present only in aroma

Method

  1. Add all ingredients to shaker
  2. Shake with ice (10–12 seconds)
  3. Double strain into chilled coupe or over a clear cube

 

Bright kiwi opens with a sharp, almost electric edge, softened by a quiet lift of mint and anchored by pure agave.

What begins as tension settles into something composed.
Cool, precise, and unexpectedly balanced.

Coconut Margarita

Coconut Margarita

Coconut Margarita

The purity of agave leads, lifted by lime at full brightness. Beneath it, a softened texture emerges, almost imperceptible, carrying a gentle echo of coconut that lingers rather than speaks.

What begins with clarity resolves into something more composed.
Subtle. Intentional. Earned.

Step One

What You’ll Use

  • 750 ml Comisario Blanco
  • 30–40 ml liquid coconut oil (not cream, not milk)

1. Combine
Gently mix the coconut oil into the Comisario Blanco Tequila.
Do not shake aggressively. You’re integrating, not emulsifying.

2. Rest
Let sit at room temperature for 3–4 hours.
This is where the oil bonds aroma and texture into the spirit.

3. Freeze
Place in freezer overnight.
The fat will solidify and separate cleanly.

4. Remove + Filter

  • Break off the solid coconut layer
  • Fine strain through coffee filter or cloth

Result:
Crystal-clear tequila with a soft coconut finish and lifted mouthfeel

 

Ingredients

  • 2 oz coconut-washed Comisario Blanco
  • 0.75 oz fresh lime juice
  • 0.25 oz dry curaçao
  • 0.25 oz coconut water (optional, very light)
  • 2 drops saline solution

Method

Shake, double strain into a frozen coupe.
Express lime peel, discard.

Slice a thin wheel of lime and garnish glass.

What You’ll Use

  • 750 ml Comisario Blanco
  • 30–40 ml liquid coconut oil (not cream, not milk)

1. Combine
Gently mix the coconut oil into the Comisario Blanco Tequila.
Do not shake aggressively. You’re integrating, not emulsifying.

2. Rest
Let sit at room temperature for 3–4 hours.
This is where the oil bonds aroma and texture into the spirit.

3. Freeze
Place in freezer overnight.
The fat will solidify and separate cleanly.

4. Remove + Filter

  • Break off the solid coconut layer
  • Fine strain through coffee filter or cloth

Result:
Crystal-clear tequila with a soft coconut finish and lifted mouthfeel

 

Ingredients

  • 2 oz coconut-washed Comisario Blanco
  • 0.75 oz fresh lime juice
  • 0.25 oz dry curaçao
  • 0.25 oz coconut water (optional, very light)
  • 2 drops saline solution

Method

Shake, double strain into a frozen coupe.
Express lime peel, discard.

Slice a thin wheel of lime and garnish glass.

Strawberry Basil Margarita

Strawberry Basil Margarita

Strawberry Basil Margarita

On May 5, 1862, against expectation, resilience prevailed.
This Strawberry Basil Margarita reflects that same quiet strength.
Ripe strawberries softened just enough, lifted by fresh lime and the green clarity of basil, come together over Comisario Blanco, where pure agave speaks with precision and restraint.

What should feel disjointed resolves into balance.
Not by chance, but by intent.

Ingredients

  • 2 oz Tequila Comisario Blanco

  • 2 oz Muddled Strawberries

  • 1 oz Lime

  • 1 oz Basil Syrup

  • Sea Salt

1. Muddle
In a shaker, gently muddle the strawberries.
Do not overwork them. You want juice, not pulp.

2. Build
Add:

  • Comisario Blanco
  • Fresh lime juice
  • Basil syrup
  • Pinch of salt

3. Shake
Add ice and shake hard for 10–12 seconds.
You’re integrating fruit, herb, and spirit into one structure.

4. Strain
Double strain into a chilled coupe or over a large cube in a rocks glass.
This keeps the texture refined.

Aromatic, slightly warm, grounded.

Bright fruit meets earth and heat. It shouldn’t settle this cleanly. It does.


  • 2 oz Tequila Comisario Blanco

  • 2 oz Muddled Strawberries

  • 1 oz Lime

  • 1 oz Basil Syrup

  • Sea Salt

1. Muddle
In a shaker, gently muddle the strawberries.
Do not overwork them. You want juice, not pulp.

2. Build
Add:

  • Comisario Blanco
  • Fresh lime juice
  • Basil syrup
  • Pinch of salt

3. Shake
Add ice and shake hard for 10–12 seconds.
You’re integrating fruit, herb, and spirit into one structure.

4. Strain
Double strain into a chilled coupe or over a large cube in a rocks glass.
This keeps the texture refined.

Aromatic, slightly warm, grounded.

Bright fruit meets earth and heat. It shouldn’t settle this cleanly. It does.

The Armistice

The Armistice was the ceasefire that ended hostilities between the Allies and Germany on 11 November 1918. The Armistice did not end the First World War itself, but it was the agreement which stopped the fighting on the Western Front while the terms of the permanent peace were discussed.

 Armistice

Reflection & Respite

Comisario Añejo + dry vermouth + green Chartreuse + maraschino + bitters.
Served chilled; elegant and meditative.

Add 1½ oz Comisario Añejo + ½ oz dry vermouth + ½ oz green Chartreuse +  dash of maraschino juice + three dashes of aromatic bitters into a shaker, add ice and shake, double train into chilled glass and garnish with cherry and orange peel.

The Armistice was the ceasefire that ended hostilities between the Allies and Germany on 11 November 1918. The Armistice did not end the First World War itself, but it was the agreement which stopped the fighting on the Western Front while the terms of the permanent peace were discussed.

 Armistice

Reflection & Respite

Comisario Añejo + dry vermouth + green Chartreuse + maraschino + bitters.
Served chilled; elegant and meditative.

Add 1½ oz Comisario Añejo + ½ oz dry vermouth + ½ oz green Chartreuse +  dash of maraschino juice + three dashes of aromatic bitters into a shaker, add ice and shake, double train into chilled glass and garnish with cherry and orange peel.

Comisario Signature

This Veterans Day, we raise our glasses not only to the brave who served, but to the enduring spirit of their courage.

In their honor, we’ve crafted a collection of Comisario Signature Creations, each inspired by moments of valor, liberation, unity and the spirit of the brave.

View All

The Guardian

the guardian

 The Guardian



Inspiration: Modern peacekeepers & first responders
To those who protect the calm.
Strength in stillness, aged wisdom layered with quiet power.

Comisario Extra Añejo VII
Smoked honey syrup
Amaro Nonino
Cacao bitters

Profile: Deep amber, bittersweet, noble

2 oz Comisario Extra Añejo VII
0.5 oz Smoked Honey Syrup
0.5 oz Amaro Nonino
2 dashes Cacao Bitters

Smoked Honey Syrup; Combine 3 parts honey to 1 part hot water. Stir until smooth, then gently smoke using applewood chips or a culinary torch under glass.

Allow the smoke to rest for 30 seconds before sealing or bottling.
(Result: a silky, smoky sweetness that mirrors the aged oak warmth of Comisario.)

Inspiration: Modern peacekeepers & first responders
To those who protect the calm.
Strength in stillness, aged wisdom layered with quiet power.

Comisario Extra Añejo VII
Smoked honey syrup
Amaro Nonino
Cacao bitters

Profile: Deep amber, bittersweet, noble

2 oz Comisario Extra Añejo VII
0.5 oz Smoked Honey Syrup
0.5 oz Amaro Nonino
2 dashes Cacao Bitters

Smoked Honey Syrup; Combine 3 parts honey to 1 part hot water. Stir until smooth, then gently smoke using applewood chips or a culinary torch under glass.

Allow the smoke to rest for 30 seconds before sealing or bottling.
(Result: a silky, smoky sweetness that mirrors the aged oak warmth of Comisario.)

Comisario Signature Recipes

This Veterans Day, we raise our glasses not only to the brave who served, but to the enduring spirit of their courage.

In their honor, we’ve crafted a collection of Comisario Signature Creations, each inspired by moments of valor, liberation, unity and the spirit of the brave.


View All

Leatherneck Comisario

The leatherneck

Leatherneck



Bold and unapologetic, for the USMC spirit.

This drink was created in 1951 by New York World Telegram columnist Frank Farrell, a former U.S. Marine leatherneck is a colloquial term for a Marine within the veteran community.

Comisario Añejo + Blue curaçao + lime juice, aromatic bitters + smoked citrus.

Fill a shaker with ice cubes.
Add ½ part lime juice.
Add ½ part blue curacao.
Add 1 part Comisario.
Shake really well.
Strain with Hawthorn Strainer into a stemmed coupe or cocktail glass.
Garnish with flamed citrus  orange wheel

Bold and unapologetic, for the USMC spirit.

This drink was created in 1951 by New York World Telegram columnist Frank Farrell, a former U.S. Marine leatherneck is a colloquial term for a Marine within the veteran community.

Comisario Añejo + Blue curaçao + lime juice, aromatic bitters + smoked citrus.

Fill a shaker with ice cubes.
Add ½ part lime juice.
Add ½ part blue curacao.
Add 1 part Comisario.
Shake really well.
Strain with Hawthorn Strainer into a stemmed coupe or cocktail glass.
Garnish with flamed citrus  orange wheel

Comisario Signature

This Veterans Day, we raise our glasses not only to the brave who served, but to the enduring spirit of their courage.

In their honor, we’ve crafted a collection of Comisario Signature Creations, each inspired by moments of valor, liberation, unity and the spirit of the brave.


View All

Comisario Violet

Comisario Violet

Limited Edition

Pure Expression of Comisario Tequila, notes of bright agave, tropical fruit. Oxygenated, double distilled, zero additives, double gold, sip it neat or mix.

Buy Now

Simple to expert

Comisario Violet

A tiered recipe progression for the Comisario Violet Margarita, made with Collectors Edition Blanco and the violet–lemon profile at the center. Each level adds complexity and presentation flair so you can use them for yourself, parties, events and/or your masterclass tastings.

Simple Comisario Violet

  • 2 oz Comisario Tequila Blanco (Collectors Edition)

  • 1 oz fresh lemon juice

  • ¾ oz crème de violette liqueur

  • ½ oz agave nectar 
    (optional)

METHOD

  1. Shake with ice until well chilled.

  2. Strain into a rocks glass over fresh ice.

  3. Garnish with a lemon wheel.

Bright and floral with a refreshing citrus finish — easy to replicate at home.

Elevated Comisario Violet

  • 2 oz Comisario Tequila Blanco (Collectors Edition)

  • 1 oz lemon juice

  • ¾ oz crème de violette

  • ½ oz dry Curaçao or Cointreau

  • ¼ oz agave nectar (optional)

  • 1 dash orange bitters

METHOD

  1. Shake with ice, double strain into a chilled coupe.

  2. Garnish with an edible flower (violet or orchid) or a dehydrated lemon slice.

  3. Optional: rim the glass lightly with lavender sugar or purple Himalayan salt, or use a paintbrush to design a plain or dried lavender and purple salt side as desired.

Adds balance with orange liqueur, giving a more layered flavor and refined look.

Expert Comisario Violet

  • 2 oz Comisario Tequila Blanco (Collectors Edition)

  • ¾ oz crème de violette

  • ¾ oz lemon juice

  • ½ oz agave nectar

  • ¼ oz St-Germain elderflower liqueur (for depth)

  • 1 dash lavender bitters

METHOD

  1. Smoke the serving glass with dried lavender or oak wood, then cover to capture aroma.

  2. Shake all ingredients with ice and strain into the smoked coupe or Nick & Nora glass.

  3. Garnish with a lemon twist curled around an edible flower, salted as above as well if desired

  4. Present by lifting the cover to release the lavender smoke for an aromatic reveal.

A luxury presentation — layered florals, citrus brightness, and a smoky aromatic ritual for Collectors Edition storytelling.

Black Cherry Fall Edition

Black Cherry Dia De Los Muertos

Limited Edition

Pure Expression of Comisario Tequila, notes of bright agave, tropical fruit. Oxygenated, double distilled, zero additives, double gold, sip it neat or mix.

Buy Now

Black Cherry Margarita

Black Cherry Margarita “three ways” recipe progression—from approachable to expert presentation—perfect for celebrating Día de los Muertos with Comisario Tequila’s Collectors Edition Blanco (featuring Jalisco Día de los Muertos art).

Invented in LAs Vegas, made famous by the extraordinary mixologists at Peter Luger and the Bellagio dining destinations, transcribed for all tastes, skill levels and events by Comisario.

Simple Black Cherry Margarita

  • 2 oz Comisario Tequila Blanco (Collectors Edition)

  • 1 oz fresh lime juice

  • ¾ oz black cherry syrup (or muddled black cherries + simple syrup)

  • ½ oz triple sec or Cointreau

  • Pinch of sea salt (optional)

Instructions

  1. Shake all ingredients with ice until well chilled.

  2. Strain into a rocks glass over fresh ice.

  3. Garnish with a lime wheel + a cherry on top.

Perfect for easy sipping—approachable yet elegant.

Elevated Black Cherry Margarita

  • 2 oz Comisario Tequila Blanco (Collectors Edition)

  • 1 oz lime juice

  • ¾ oz black cherry purée or syrup

  • ½ oz agave nectar

  • ½ oz dry Curaçao or orange liqueur

  • Dash of orange bitters

Instructions

  1. Shake hard with ice and double strain into a chilled coupe.
  2. Garnish with an edible marigold flower (cempasúchil) or hibiscus rim salt for Día de los Muertos.
  3. Optional: float a dehydrated lime wheel topped with a cherry at the center.

This version brings seasonal colors and florals to honor the celebration.

Expert Black Cherry Margarita

  • 2 oz Comisario Tequila Blanco (Collectors Edition)

  • ¾ oz lime juice

  • ¾ oz smoked black cherry syrup (infuse cherries with mezquite smoke, or torch a sprig of rosemary over the syrup before shaking)

  • ½ oz Cointreau Noir or Grand Marnier

  • ¼ oz agave nectar

  • Pinch of volcanic salt (from Jalisco if available)

Instructions

  1. Smoke the serving glass by capturing wood smoke (mesquite, cherry wood, or copal incense) under the glass dome.

  2. Shake all ingredients hard with ice and strain into the smoked glass over a large ice sphere.

  3. Garnish with a marigold, dried lime wheel, or a sugar skull cocktail pick.

  4. Present by lifting the glass dome at the table, releasing the smoke.

An immersive, sensory ritual that ties smoke, aroma, and art to Día de los Muertos traditions.