Tommy’s Margarita

Written By Al Culliton

Invented by Julio Bermejo at Tommy’s Mexican restaurant in San Francisco in 1990, this austere but extremely delicious (and my favorite!) variation on the classic gave the drink the Daiquiri treatment by using a sweetener produced from the same plant as the base spirit–agave. Though stunning with blanco tequila, I love this version even more with reposado. Rocks and salt are advised.

INGREDIENTS

2 oz. reposado or blanco tequila
1 oz. lime juice
½ oz. agave nectar

Garnish: salt rim, lime wedge

ABV LEVEL

Apply a half-rim of salt to a rocks glass by moistening it with a lime and pressing the moistened portion into salt, trying not to get it on the inside of the glass. Combine all in a shaker. Fill two-thirds full with ice, seal, and shake vigorously for 15 seconds. Dump into prepared rocks glass, top off with more ice cubes as needed, and garnish with a lime wedge.

 
Al Culliton
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