Tommy’s Margarita

Yes. Straight from the bottle, agave nectar is thick enough to sink to the bottom of the shaker and sweeter than simple syrup by roughly half again. Stir two parts nectar with one part warm water, keep it in the fridge, and use the fifteen milliliters as written.

Traditionally no. Salt does its best work covering for a rough mixto tequila and the sugar of orange liqueur, and neither is in this glass. If you want it anyway, salt half the rim so you can choose sip by sip, and use flaky salt rather than table salt.

Blanco, and check that the label says one hundred percent agave. Anything labeled gold or mixto is up to half cane sugar and tastes like it in a drink this bare. Reposado works if you like a rounder, vanilla-tinged version, though it softens the lime edge.

Sweetness moves from a 30 percent liqueur to a non-alcoholic syrup, so the drink gets slightly weaker and considerably drier, and the orange perfume disappears. What's left is agave against lime. Good tequila gains from that, and anything harsh has nowhere to hide.

A classic Tommy’s Margarita calls for 60 ml (2 oz) Tequila, 30 ml (1 oz) Fresh lime juice, 15 ml (0.5 oz) Agave syrup. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Tommy’s Margarita is roughly 23% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Tommy’s Margarita is shaken — the rule of thumb is to shake anything with citrus juice. About 13 seconds with plenty of ice chills and dilutes it correctly.