Tommy's Margarita

IBA

Invented in the early 1990s by Julio Bermejo at Tommy's Mexican Restaurant in San Francisco, this stripped-down variation replaced Cointreau with agave nectar to let the character of the tequila assert itself without competition from orange liqueur. The result is a leaner, more agave-forward expression of the margarita, drier and more mineral, that helped spark the modern craft movement's obsession with quality tequila.