Made with tequila, lime juice, and agave nectar or simple syrup and orange bitters 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 highlight the natural agave notes in Tequila. Tommy’s margarita was conceived in San Francisco in 1990 by Julio Bermejo at his parents’ restaurant called Tommy’s.
1.
Rim a rocks glass with salt and set it aside.
2.
Add the tequila, lime juice and agave nectar to a shaker with ice and shake until well-chilled.
3.
Strain over fresh ice into the prepared glass.
Boilermaker
Ramos Fizz
Rabo de galo
