Tommy's Margarita
A modern classic created by Julio Bermejo at Tommy's Mexican Restaurant in San Francisco in the 1990s. By replacing triple sec with agave nectar, it puts 100% agave tequila squarely at the center. Minimalist in structure, yet the best gateway to understanding tequila.
Frequently Asked Questions
How do you make a Tommy's Margarita?
A Tommy's Margarita is made by shaken method in 5 step(s). 1) Rub a lime wedge around the rim of a margarita glass, then invert the rim onto a plate of sea salt to coat a thin half-rim (leave half unsalted so the drinker can choose). 2) Combine tequila, fresh lime juice, and agave nectar in a shaker tin and fill with ice. 3) Shake hard for 12-15 seconds until the outside of the tin frosts over. 4) Double-strain (Hawthorne strainer plus fine mesh) into the prepared margarita glass, served up without ice. 5) Garnish with a lime wedge and serve immediately. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Tommy's Margarita?
A Tommy's Margarita needs 5 ingredient(s): Tequila 60ml, Lime juice 30ml, Agave nectar 15ml, Sea salt （ ）, Lime wedge 1 （ ）.
What does a Tommy's Margarita taste like? How strong is it?
Flavor profile: Classic Balance, Citrus Fresh, Crisp. Strength: 18-28% ABV.
What glass is a Tommy's Margarita served in?
A Tommy's Margarita is typically served in a margarita glass, prepared by the shaken method.
Ingredients
- Tequila60ml
- Lime juice30ml
- Agave nectar15ml
- Sea salt（ ）
- Lime wedge1 （ ）
Steps
- Rub a lime wedge around the rim of a margarita glass, then invert the rim onto a plate of sea salt to coat a thin half-rim (leave half unsalted so the drinker can choose).
- Combine tequila, fresh lime juice, and agave nectar in a shaker tin and fill with ice.
- Shake hard for 12-15 seconds until the outside of the tin frosts over.
- Double-strain (Hawthorne strainer plus fine mesh) into the prepared margarita glass, served up without ice.
- Garnish with a lime wedge and serve immediately.
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