Tommy’s Margarita is one of the most popular margarita variations being shaken across the world today. Substituting agave syrup for triple sec, Tommy’s Margarita is crisp and agave-forward, emphasizing the flavor of the tequila.
Who’s Tommy? And what about Julio?
This simple blend of tequila, lime juice, and agave syrup was invented by Julio Bermejo at Tommy’s Mexican Restaurant in San Francisco in the 1990s. Agave syrup wasn’t as common back then as it is now, but the cocktail’s popularity skyrocketed, and continues today. Demand is so constant at Tommy’s that Bermejo is known for shaking his signature drinks four at a time in the large jug of a blender! Tommy’s Mexican Restaurant is known for its immense selection of pure agave tequilas, so if you’re a die-hard tequila fan, you might want to add a trip to this iconic bar to your Margarita bucket list.
What’s the difference between a classic Margarita and Tommy’s Margarita?
What sets Tommy’s Margarita apart from the Classic Margarita is that instead of being made with: tequila, triple sec, and lime juice, it’s made with: tequila, agave syrup, and lime juice. The more neutral sweetness of the agave syrup puts emphasis on the flavor of the tequila you’re using, rather than on the strong citrus flavors.
Want to make a Frozen Tommy’s Margarita? Get the recipe.
If you’re just getting started with a home bar or just diving into the world of craft cocktails, Tommy’s Margarita is a great one-bottle way to start shaking up margs. Agave syrup is readily available at grocery stores and one fairly inexpensive bottle will last a long time. Learn more about agave syrup and many more syrups in my Ultimate Guide to Cocktail Syrups.
Love more robust, smokey spirits? Try a Tommy’s Margarita with mezcal instead of tequila!
- 2 oz tequila (100% blue agave)
- 1 oz freshly squeezed lime juice
- 1/2 oz agave syrup
- Add all ingredients to a cocktail shaker and fill 3/4 with ice.
- Shake until chilled, about 12 seconds. Strain into a salt-rimmed (optional) rocks glass filled with ice. Garnish with a lime wedge.