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
Step Two
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
Step Three
Method
Shake, double strain into a frozen coupe.
Express lime peel, discard.
Slice a thin wheel of lime and garnish glass.
