I am not a fan of margaritas. You won’t see me order one at a Mexican food restaurant or squeal with delight when they announce margaritas are being served at a friend’s barbecue. The typical salt rim, overly sweet from triple sec slushy has always been off putting. But four years ago, when a good friend came over to my apartment to try out a recipe from one of our favorite restaurants that all changed.
In an effort to keep me from dominating over the kitchen she first gave a shot of Jameson with the pretext that all chefs take a shot of something before they cook then suggested I follow up with margaritas.
“But I don’t like margaritas,” I said.
“That’s because you’ve never tasted a Tommy’s Margarita,” she replied.
She had orchestrated the perfect coup. She picked out the ingredients from my bar – which I keep well-stocked for emergencies like this – and whipped up a Tommy’s Margarita for me.
My life took a turn for the better that day.
A couple weeks later we found ourselves in San Francisco, home of the Tommy’s Mexican Restaurant where they created this refreshing treat and met the owner, Julio Bermejo who gave us a brief course on tequila and all its enchantments. Obviously, we enjoyed a couple rounds of margaritas.
Since then, I’ve dedicated my life to preaching the gospel of Tommy’s Margaritas whenever I attend a carne asada or weekend away with friends or family. The recipe is no secret, you can find it all over the internet but I’ll save you the Google search…
Makes 1 Serving
2 ounces of reposado tequila
1 ounce of fresh lime juice
1 tablespoon of agave nectar whisked with 1 tablespoon of water
Pour all ingredients into a shaker, add ice and shake. Strain into cocktail glass.
(If you prefer, you can rim the cocktail glass with salt and/or add additional ice when serving. But I don’t think it needs it.)
I suggest you start off your #NationalTequilaDay celebrations during the day with this delightful cocktail and then move on to sipping straight tequila when the evening rolls in. Monday, what Monday?