How to make a Tommy’s Margarita

You’d be forgiven for thinking that Tommy’s Margarita got its name because some random man put his stamp on one of the world’s most iconic cocktails. ‘Who is Tommy?’ you may be asking, and ‘what’s a Tommy’s Margarita?’

The answer is (relatively) simple. A Tommy’s Margarita puts a spin on the classic recipe by replacing triple sec with agave nectar. It wasn’t invented by a man called Tommy, but by a bartender called Julio. Confused? Let’s get into it.

Why is it called a Tommy’s Margarita?

Back in the late 1980s, Julio Bermejo was working at ‘Tommy’s Mexican Restaurant’, a family-owned establishment in San Francisco. As something of a tequila enthusiast, he was introduced to agave nectar, a natural sweetener derived from the same plant as tequila.

It wasn’t long before Julio had a lightbulb moment: why not replace the traditional triple sec in a Margarita with agave nectar? Such a simple swap was the key to simplifying the cocktail while making sure the tequila’s rich agave flavours didn’t fly under the radar.

As regulars were soon raving about this new twist on the classic Margarita, it naturally became associated with the place of its birth: Tommy’s Mexican Restaurant. Word spread, and soon, bartenders far and wide were referring to it as the “Tommy’s Margarita”.

 

What is a Tommy’s Margarita made from?

Like the best kinds of classic cocktails, the Tommy’s Margarita keeps things simple. It contains just 3 core ingredients:

Ingredients:

  • 60ml of 100% agave tequila (opt for a quality blanco or reposado)
  • 30ml of fresh lime juice(trust us, the bottled stuff just doesn’t cut it; fresh is best for that zesty kick.)
  • 15ml of agave nectar

How to make a Tommy’s Margarita

1. Prepare your glass

Begin by selecting a sturdy rocks glass. If you enjoy a salted rim, take a fresh lime wedge and glide it around the glass’s edge. Dip the moistened rim into coarse sea salt; this touch will add some dimension to the drink’s general sweetness.

2. Combine the ingredients

In a cocktail shaker, pour 60 ml of premium 100% agave tequila. Add 30 ml of freshly squeezed lime juice (remember: freshness is key!) Finally, introduce 15ml of agave nectar.

3. Add ice and shake

Fill the shaker with a generous amount of ice cubes. Secure the lid firmly and shake the mixture (with plenty of enthusiasm) for about 15 seconds. Doing this will fully chill your drink and make sure that each component is properly balanced.

4. Strain and serve

Retrieve your prepared rocks glass and fill it with fresh ice. Using a strainer, pour the well-shaken mixture into the glass.

5. Garnish

Finish by garnishing with a lime wedge or wheel. Voilà!

 

Why use tequila blanco in a Tommy’s Margarita?

Blanco tequila, often referred to as silver tequila, is the pure, unaged expression of the spirit.

It’s bottled straight after distillation, which preserves the essence of the agave plant. The result is a clear liquid with bright, peppery, and slightly sweet notes, unmasked by the influence of oak ageing.

In a Tommy’s Margarita, this crisp profile works perfectly with its other components (fresh lime, agave syrup). Neither outshines the other, which may be the case if other types of tequila are used.

Using a reposado or añejo tequila (aged in oak barrels) would introduce woody or vanilla undertones that might overshadow the cocktail’s clean, bright simplicity.

Try a cocktail at Salt Dog Slims Liverpool and Manchester locations!

Now that you’re done asking, ‘What’s a Tommy’s Margarita?’ why not knuckle down and start perfecting your own? Or (if you can’t be bothered), let the expert mixologists and Salt Dog Slims show you how it’s done. We’ve got locations in Liverpool and Manchester.

Enjoy a night of banging tunes, crazy quizzes and classic cocktails (but don’t forget about our hot dogs!) There’s too much to miss, so make sure you get down.

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