Tommy’s Margarita Recipe:
6 cl Tequila “El Jimador Reposado”
3 cl of lemon juice
1’5 cl of agave syrup
Rim of tagine and slice of lime
The classic Margarita is a cocktail with a very questioned origin. There are various stories related to the birth of this traditional drink, generally attributed to the story of a Mexican bartender, who made this drink for a young lady named Margarita and who he fell in love with at the bar.
Although this legend is very romantic, according to historian David Wondrich, this drink is a version of the Daisy cocktail (margarita in English) that became popular in Mexico during Prohibition, when Americans came down to the nearby country for some alcoholic fun.
Whatever its origin, one thing is clear: the Margarita is known all over the world. His original recipe is based on 2/4 of white tequila, 1/4 of Cointreau and 1/4 of lime juice. Over time, new versions have emerged, and among all of them, the one that stands out as a new-age cocktail is the Tommy’s Margarita.
In 1965 Tomas and Elmy Bermejo opened the Tommy’s restaurant in San Francisco (USA), where Julio Bermejo began to work and, after discovering the uses of agave syrup as an ingredient, in 1990 he added it to a Margarita to enhance its flavors of the tequila itself.
Today the Tommy’s Margarita cocktail appears on bar menus around the world, making the small family restaurant where it was created a kind of mecca for bartenders.
At Torre Rosa we have added a frosted tagine to the rim of the glass. Where we will find some soft notes of salt, chili and lime that will make the cocktail more fun with each sip.
Francesc Tàrrega, 22, 08027 Barcelona
Metro: Congrés (L5) and Maragall (L4 and L5)
Bus: 19, 45, 47, 117, H6, V27, N1, N3, N4, N6
Taxis: Stop in the Pl. Congrés Eucarístic, 1-14
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