Updated on: 6/3/2025
The Origin of Tommy's Margarita: History, Recipe, and Influence
Few modern cocktails have reshaped perceptions of a classic like Tommy’s Margarita. Celebrated for its pure, vibrant agave flavor and unrivaled drinkability, this San Francisco-born creation is now a global favorite among bartenders and tequila aficionados alike.
A Mexican-American Family Story: Tommy’s Mexican Restaurant
The story begins in 1965, when Tomas and Elmy Bermejo opened Tommy’s Mexican Restaurant in San Francisco’s Outer Richmond neighborhood. Steeped in family culture and hospitality, Tommy’s soon became a benchmark for authentic Mexican food in the city. Yet its most enduring legacy would come decades later, thanks to the next generation.
Julio Bermejo and the Birth of Tommy’s Margarita
Julio Bermejo grew up working in his parents’ restaurant. By the late 1980s, he had become enamored with tequila and the art of cocktails. Backpacking through Mexico, Julio discovered the depth and diversity of 100% agave tequilas—a revelation at a time when mixto tequilas dominated the American market. He began curating an agave selection at Tommy’s, building what would become one of the world’s most respected tequila bars.
Julio noticed that the standard margarita recipe—tequila with triple sec and lime—often masked the spirit’s real qualities. In pursuit of clarity, he swapped orange liqueur for a simple agave syrup, intensifying the agave-forward profile and letting the tequila shine. This subtle but crucial change spawned what’s now universally known as Tommy’s Margarita.
What Makes Tommy’s Margarita Unique?
Tommy's Margarita is defined by its simplicity and intense agave focus—no orange liqueur, just three ingredients in carefully balanced proportions. It trades the sweet, slightly medicinal orange notes of triple sec for the earthy complexity of real agave nectar. The result is a margarita with a deeper connection to its roots, where tequila is truly the star.
- 100% agave tequila is always used—mixto tequila is never welcome.
- Freshly squeezed lime juice provides acidity and brightness.
- Pure agave syrup replaces triple sec, harmonizing sweetness and agave flavor.
Tommy’s San Francisco Margarita Recipe
The Tommy’s Margarita recipe has traveled from Tommy’s Mexican Restaurant in SF to bars around the world. Its clean structure invites high-quality tequila and rewards balance.
- 60 ml 100% agave tequila (preferably blanco)
- 30 ml fresh lime juice
- 15 ml agave syrup (diluted 1:1 with water for best texture)
- Add all ingredients to a shaker filled with ice.
- Shake briskly for 10–12 seconds.
- Strain into a rocks glass over fresh ice.
- Garnish with a lime wheel.
Tommy’s Margarita: From Local Hit to Global Classic
The popularity of Tommy’s SF margarita recipe skyrocketed in the early 2000s. Bartenders and tequila makers alike considered it a model for pure, agave-driven flavor. Julio Bermejo’s advocacy for real tequila and his hospitality at Tommy’s Mexican Restaurant earned him international recognition, including the title of ‘U.S. Tequila Ambassador’. Tommy’s Margarita soon landed on cocktail menus around the world and became a modern classic—its influence now felt far beyond San Francisco.
Whether you’re a home bartender or a spirits enthusiast, mastering this stripped-back margarita connects you to a pivotal chapter in cocktail history: one where quality and authenticity come first.