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.
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45 ml | 1 1/2 oz | 3 parts | 1 jiggers
15 ml | 1/2 oz | 1 parts | 1/3 jiggers
2 bar spoons
- Lime Wheel
Shake and strain into a chilled cocktail glass.
Mix: Lime Juice, Agave Nectar
Garnish: Lime Wheel
Drinkware: Cocktail Glass
Served: Straight (except at Tommy’s)