Sours
Tommy's Margarita
Made with agave syrup · Julio Bermejo, Tommy's Mexican Restaurant, San Francisco, 1990
- rocks
- cubes
- shake
Tommy's Margarita
- 2 oz60 ml blanco or reposado tequila (100% agave)
- 1 oz30 ml fresh lime juice
- ¾ oz22 ml agave syrup
- If you want salt, rim half of a rocks glass and fill it with ice.
- Shake the tequila, lime juice and agave syrup hard with ice.
- Strain into the glass and garnish with a lime wedge.
Garnish: lime wedge; half salt rim optional
The syrup
In this recipe
Agave Syrup¾ oz22 ml
Agave syrup is agave nectar thinned with warm water: 2 parts agave to 1 part water by weight (about 1 cup agave to ⅔ cup water).
our 2:1 agave syrup is about two-thirds nectar, so 1/2 oz nectar becomes about 3/4 oz of ours
As printed: 1/2 oz agave nectar (undiluted), or 1 oz agave nectar cut 1:1 with water
Where it comes from
Julio Bermejo created it around 1990 at his family's Tommy's Mexican Restaurant in San Francisco, replacing orange liqueur with agave nectar so the tequila's agave flavor comes through. In 2008 it became the first drink tied to a single venue to enter the IBA official list.
Source: Tommy's Mexican Restaurant house spec (Julio Bermejo) by Julio Bermejo.
Checked against: Punch - Tommy's Margarita · Tasting Table - The Tommy's Margarita (adapted from Julio Bermejo) · Wikipedia - Tommy's margarita
Gear for this drink
Mixology & Craft 16-Piece Cocktail Shaker Set
OXO SteeL Angled Measuring Jigger
Best for Measuring syrup into drinks
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup