Comisario
Blanco

A Comisario Blanco sour built with coconut, simple syrup, and a polished hospitality finish.

ExpressionBlanco
Size4 oz
DifficultyIntermediate
Best ServedAfter Dinner
FlavorSweet
Fruit / MixerCoconut
HerbalNone
SweetSyrup
GarnishTheme
ColorWhite
AudienceEvent Service
Yield1 cocktail
Prep7 minutes
GlasswareNick & Nora
MethodShaken
IceLarge cube

A Comisario Blanco sour built with coconut, simple syrup, and a polished hospitality finish.

Build

Ingredients

  1. 2 oz Comisario Blanco
  2. 0.75 oz fresh lemon juice
  3. 0.75 oz simple syrup
  4. 0.5 oz coconut water
  5. 0.5 oz egg white or aquafabaoptional for foam

Garnish

  • toasted coconut
  • citrus peel
Serve

Method

  1. Dry shake if using egg white or aquafaba.
  2. Add ice and shake until polished and cold.
  3. Fine strain into a chilled glass.
  4. Garnish with a single aromatic detail.
Hospitality Note

Fine strain for a polished foam and avoid over-sweetening the citrus.

Batch / Event Note

For events, batch liquids separately from fresh herbs and garnish.

Comisario
Blanco

A Comisario Blanco sour built with coconut, simple syrup, and a polished hospitality finish.

ExpressionBlanco
Size4 oz
DifficultyIntermediate
Best ServedAfter Dinner
FlavorSweet
Fruit / MixerCoconut
HerbalNone
SweetSyrup
GarnishTheme
ColorWhite
AudienceEvent Service
Yield1 cocktail
Prep7 minutes
GlasswareNick & Nora
MethodShaken
IceLarge cube

A Comisario Blanco sour built with coconut, simple syrup, and a polished hospitality finish.

Build

Ingredients

  1. 2 oz Comisario Blanco
  2. 0.75 oz fresh lemon juice
  3. 0.75 oz simple syrup
  4. 0.5 oz coconut water
  5. 0.5 oz egg white or aquafabaoptional for foam

Garnish

  • toasted coconut
  • citrus peel
Serve

Method

  1. Dry shake if using egg white or aquafaba.
  2. Add ice and shake until polished and cold.
  3. Fine strain into a chilled glass.
  4. Garnish with a single aromatic detail.
Hospitality Note

Fine strain for a polished foam and avoid over-sweetening the citrus.

Batch / Event Note

For events, batch liquids separately from fresh herbs and garnish.