My bottle of triple sec has been abandoned on my bookshelf (which stores more liquor than books these days) and the reason is the Tommy’s margarita.
This is my new favourite summer cocktail (not that we’ve had much of a summer) and I can describe it in one line: it’s a margarita that replaces the sugar and triple sec used in normal margaritas with agave syrup. Maybe the novelty hasn’t worn off for me but I prefer this version – it tastes simpler and more pure than a traditional margarita.
- 60ml (two shots) tequila
- 30ml lime juice
- 15ml agave syrup
Shake the ingredients with ice, strain into a salt-rimmed glass (the salt is optional, but I like it) and voila!
I’ve seen a variety of different proportions for this drink. Some use a 3:2:1 ratio, but I like using the same 4:2:1 ratio that Julio Bermejo, co-owner of Tommy’s Mexican Restaurant in San Francisco (the home of this cocktail), recommends.
As for the agave syrup – well, it might seem like an oddball ingredient if you’re not familiar with it (it’s a thick sweet substance made from the agave plant, which is also used to make tequila) but I actually found a bottle of organic agave syrup in the health food section of my local Coles for only $5.05.
Many bartenders then cut the agave syrup with water for cocktails, but I don’t bother – I think it’s perfect as is.
Provided you use fresh lime juice and a good tequila (at the moment I’m using Espolon reposado, which is a 100 per cent agave tequila – you can read my dissertation on what a 100 per cent agave tequila is in a previous story of mine on sangrita), it’s impossible to mess this drink up.