Julio Bermejo takes his tequila very seriously.
The proprietor of Tommy’s Mexican Restaurant in San Francisco earned the title “Ambassador of Tequila to the United States” from the state of Jalisco, Mexico, thanks to his unwavering philosophy about the spirit. Tommy’s serves only 100% agave tequila, and the bar has a library of 325 different tequilas. Their Blue Agave Club requires its members to taste 70 tequilas and pass an exam to join — and over 7,000 people have done so!
Bermejo is also the man behind the classic Tommy’s Margarita, which showcases the quality and character of the tequila it’s made from. I visited Tommy’s this weekend, where Bermejo demonstrated how to make the Tommy’s Margarita four different ways, starting with the traditional recipe using Blanco tequila. The result is a bright, light and citrusy concoction — a far cry from the saccharin cocktails you may be accustomed to.
No matter which tequila you prefer, the recipe for Tommy’s Margarita is simple and requires only three ingredients: tequila, agave nectar and fresh limes. Salud!
2 oz. high-quality tequila
1 cup ice
1 oz. equal parts water and agave nectar
1 oz. fresh lime juice
Pour the tequila into a shaker and add the ice. Add the agave nectar mixture and lime juice and shake. Serve immediately. Serves 1.
About the author: Olivia Terenzio grew up in Mississippi, where she cultivated a love of sweet potatoes, crawfish and cloth napkins at a young age. A passion for sharing food with friends and family led her into the kitchen and later to culinary school, where she learned how to roast a chicken and decorate a cake like a pro. As a Williams-Sonoma blog editor, she’s now lucky enough to be talking, writing and thinking about food all day.