Tommy’s Margarita
Tommy’s Margarita is a streamlined version of arguably one of the most popular cocktails ever made. This variation of the margarita, created by Julio Bermejo at Tommy’s Mexican Restaurant in San Francisco, CA, omits both the triple sec and simple syrup ingredients typically used. In lieu of this traditional duo, Tommy’s Margarita utilizes agave as both its spirit and its sweetener, which has led to some debate whether it can even be considered a margarita at all. Nevertheless, this three-ingredient combination of blanco tequila, lime juice, and agave nectar is a refreshing cocktail that is anything but lacking in flavor. If you have never used it before, agave nectar has a naturally thick, syrupy consistency and a sweetness that is reminiscent of charred marshmallow unique to the flavors of agave plant. Compared to the flavors of a classic margarita, this variation might track slightly on the sweeter end of the spectrum; if it is too sweet for your liking, simply adjust the amount of agave nectar you add. In regards to preparation, Tommy’s Margarita is best shaken and served “on-the-rocks” — this allows the agave nectar to emulsify and incorporate into the cocktail. Admittedly, the garnish for this variation is not very inspired, but the lime wheel or wedge and salted-rim presentation serves a functional purpose (and that’s more than some garnishes can claim). But don’t take my word for it, make one and try it yourself!
Tommy’s Margarita
In your shaker, combine the agave nectar, lime juice, and blanco tequila.
0.5 of Agave Nectar
1 oz of Lime Juice
2 oz of Blanco Tequila
Salt the rim of your rocks glass. Add ice to your shaker and shake until it develops a frost. Strain contents into your double rocks glass over ice. Garnish with a lime wheel.
TIP(S):
Half-rim of salt — rub the juiced lime around half of the glass and gently rock the cocktail glass in a dish of salt.
