Tommy’s Margarita is an elegant on the classic Margarita recipe. It was invented in the early ’90s by Julio Bermejo at Tommy’s Mexican Restaurant in San Francisco, where you can still order one today. It’s a little bit sweet, a little bit tart, and ultra-smooth; we might almost prefer this to the classic recipe!
The twist is the sweetener. The classic Margarita uses triple sec for sweetener (along with an optional dab of simple syrup or agave nectar). Tommy’s Margarita omits the triple sec, instead using a larger measure of agave syrup to tame the tartness of the lime and the burn of the tequila. There’s a reason this recipe has survived so long; it’s perfectly balanced and so very sippable.
Most recipes (including the one served at Tommy’s) call for blanco tequila – but we think it’s also fantastic with an aged tequila, with its more agave-forward flavors.
Prepare a short glass by wiping the outer rim with a lime wedge, and then rolling the rim in salt. Add ice and set aside.
Meanwhile, shake all ingredients with ice. Strain into the prepared glass. No garnish is required, but a wheel or wedge of lime wouldn’t be out of place.