Tommy's Margarita
Tequila, lime and agave syrup. Created at Tommy's in San Francisco, it lets the tequila shine.
Shaken · Rocks glass · Medium · about 3 minutes · about 18% ABV
Ingredients
- 60 ml Tequila (blanco)
- 30 ml Fresh lime juice
- 15 ml Agave syrup
- Lime wheel (garnish)
Method
- Pour 60 ml tequila (blanco) into the shaker
- Add 30 ml fresh lime juice
- Pour 15 ml agave syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
About the Tommy's Margarita
Created in the early 1990s by Julio Bermejo at his family's restaurant, Tommy's Mexican Restaurant in San Francisco. He replaced orange liqueur with agave syrup so the 100% agave tequila could shine. It started a worldwide passion for premium tequila.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Tommy's Margarita FAQ
What's in a Tommy's Margarita?
60 ml tequila (blanco), 30 ml fresh lime juice, 15 ml agave syrup, garnished with lime wheel.
How strong is a Tommy's Margarita?
About 18% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Tommy's Margarita?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Tommy's Margarita in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
