How to Make a Tommy's Margarita
There are dozens of ways to make a Margarita, and as long as they don’t stray too far from the original formula of tequila, lime, and orange liqueur, they’re pretty much all delicious. But this version, which drops the orange liqueur in favor of agave nectar (a great match for the ancient agave spirit that is tequila) is our favorite. Developed in the early 1990s by Julian Bermejo of Tommy’s Mexican Restaurant in San Francisco, it allows all three elements of the drink to shine equally.
Here’s the full recipe—easy, simple, and perfectly balanced:
- 2 oz blanco tequila
- 1 oz fresh lime juice
- .5 oz agave nectar
- Kosher salt, for the rim
- Add tequila, lime juice and agave to a shaker tin with ice.
- Shake to combine and chill
- Strain over fresh ice in a Rocks glass rimmed with salt.