Tommy's Margarita Recipe
Make Tommy's Margarita Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Tommy's margarita
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Glass
Method
Cocktail
Chill glass and prepare rim
Place a rocks or coupe glass in the freezer for 5 minutes while preparing the cocktail. Run a lime wedge around the glass rim. Pour the salt onto a small plate and gently press the damp rim into the salt to coat about half to three-quarters of the rim; set the glass aside.
Juice and measure
Cut fresh limes and squeeze until you have 1 oz (about the juice of one medium lime). Strain the juice through a fine mesh if pulp is undesired. Measure the agave nectar and blanco tequila.
Shake
Fill a cocktail shaker with the measured 1 oz fresh lime juice, 2 oz blanco tequila, and 0.5 oz agave nectar. Add a generous handful of ice (about 1 cup cubed). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.
Strain and serve
Double-strain the cocktail into the prepared chilled glass over fresh ice (if serving on the rocks) or without ice for a neat pour. Use a hawthorne or fine strainer to remove small ice chips and pulp.
Optional mezcal float
If using, gently pour 0.25 oz mezcal over the back of a bar spoon held just above the drink to create a thin smoky float on top. This is optional but traditional in some Tommy's variations for a smoky note.
Garnish & Glass
Garnish with a lime wheel or wedge on the rim or floated in the drink. Serve immediately.