| 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 | .svg) |
| 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 recipe atInternational Bartenders Association | |
Tommy's margarita is a variant of themargarita cocktail that usesagave nectar instead oftriple sec. It is recognized by theIBA as anew era drink.[1]
It is made withtequila,lime juice, andagave nectar orsimple syrup and served in acocktail glass. It is distinct from themargarita in its omission oforange 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 inSan Francisco in 1990 by Julio Bermejo at his parents' restaurant called Tommy's (not to be confused with Tommy's Place inJuárez, 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 theagave flavor of the cocktail instead of usingtriple sec to highlight the citrus flavor in the originalmargarita recipe.[2][3][4] In 2008, it became the first venue specific cocktail to be added to the IBA manual.[5]
