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.