Tommy’s Margarita IBA
A type of mezcal distilled exclusively from the blue agave plant, primarily around Tequila, Mexico.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A syrup made from the agave tequilana and agave salmiana. It is composed mainly of fructose, which hits the tongue fast and fades. To make an agave syrup that substitutes for simple, for every 100g agave mix 50g water, that will be a 2:1 dilution ratio.
Shake and strain into a chilled cocktail glass. #shake #straight
Conceived in San Francisco in 1990 by Julio Bermejo at his parents’ restaurant called Tommy’s.