| IBA official cocktail | |
|---|---|
Tommy's margarita as it is served at Tommy's
| |
| Type | Mixed drink |
| Base spirit | |
| Served | On the rocks: poured over ice |
| Standard garnish | Lime slice |
| Standard drinkware |  |
| IBA specified ingredients† |
|
| Preparation | Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled rocks glass filled with ice. |
| Commonly served | All Day |
| † Tommy's margarita recipeatInternational Bartenders Association | |
Tommy's margarita is a variant of the margarita cocktail that uses agave nectar instead of triple sec. It is recognized by the IBA as a new era drink.[1]
It is made with tequila, lime juice, and agave nectarorsimple syrup and served in a cocktail glass. It is distinct from the margarita in its omission of orange liqueur and its preferred substitution of agave Nectar, to accent the notes in the agave based spirits. You will also see it made using Orange Bitters to bring in the familiar notes of the orange liqueur that has been omitted. [2]
Tommy's margarita was conceived in San Francisco in 1990 by Julio Bermejo at his parents' restaurant called Tommy's (not to be confused with Tommy's Place in Juárez, Mexico). Bermejo had been recently introduced to agave nectar as an ingredient, and, although it was still expensive at the time, he preferred to use it to enhance the agave flavor of the cocktail instead of using triple sec to highlight the citrus flavor in the original margarita recipe.[2][3][4] In 2008, it became the first venue specific cocktail to be added to the IBA manual.[5]
