Tommy’s Margarita
Tequila, lime and agave sweetener create a direct agave sour without orange liqueur; nectar concentration is decisive.
IBA published specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Tequila 100% agave | 60 | 2.03 | 60 ml Tequila 100% agave |
| Fresh Lime Juice | 30 | 1.01 | 30 ml Fresh Lime Juice |
| Agave Nectar | 30 | 1.01 | 30 ml Agave Nectar |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Shake tequila, lime and agave nectar with ice, then strain over fresh cubes.
Glass: Rocks glass. Ice: Fresh cubes. Garnish: a lime slice.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: moderate. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Spirit & ingredient choices
Recipe notes & variations
The source uses 30 mL agave nectar. Sweetness changes substantially with nectar concentration; calibrate a separate house spec rather than call this a universal sour ratio.
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.