Tommy's margarita

Tommy's margarita

IBA official cocktail
Tommy's margarita as it is served at Tommy's
Type	Mixed drink
Base spirit	Tequila
Served	On the rocks: poured over ice
Standard garnish	Lime slice
Standard drinkware	Rocks glass
IBA specified ingredients†	60 ml Tequila agave 100% reposado 30 ml Fresh lime juice (Persiano) 30 ml Agave syrup (1⁄2 water + 1⁄2 agave nectar)
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 recipe at International 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 nectar or simple 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]

• List of cocktails
• List of IBA official cocktails