Tommy’s margarita is a variant of the margarita cocktail. It is recognized by the IBA as a new era drink.[1]
Tommy’s margarita was conceived in San Francisco in 1990 by Julio Bermejo at his parents’ restaurant called Tommy’s (not to be confused with Tommy’s Place in Juárez, Mexico. See Margarita Origin). Bermejo had been recently introduced to agave nectar as an ingredient, and, although it was still expensive at the time, he used it to enhance the agave flavor of the cocktail instead of using triple sec to highlight the citrus flavor in the original Margarita recipe.[2][3][4]
It is made with tequila, lime juice, and agave nectar and served in a cocktail glass. It is distinct from the margarita in its omission of orange liqueur and its substitution of agave nectar.[2]
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Ingredients
TEQUILA
45 ml | 1 1/2 oz | 3 parts | 1 jiggers
LIME JUICE
15 ml | 1/2 oz | 1 parts | 1/3 jiggers
AGAVE NECTAR
2 bar spoons
Garnish
- Lime Wheel
Directions
Shake and strain into a chilled cocktail glass.
Alcohol: Tequila
Mix: Lime Juice, Agave Nectar
Garnish: Lime Wheel
Drinkware: Cocktail Glass
Served: Straight (except at Tommy’s)
