Tommy's Mexican Restaurant (San Francisco) has been around for 55 years - that's pretty wild in itself! Tomas and Elmy Bermejo first opened the restaurant in 1965 where they served (and the site continues to serve) dishes from their native Yucatan. Their son Julio is the Beverage Manager who in the eighties decided to stop pouring mixto tequila (tequila made from less than 51% blue agave) - almost 40 years ago, well before tequila was cool. He went on to create Tommy's Blue Agave Club, a tequila tasting club which has over 7,000 members (as CNN would call it "the ground zero of the tequila revolution".) However, and most importantly, Julio created the Tommy's Margarita. Tequila, Lime Juice, Agave Syrup - that's it! Each element tempers and accentuates the complimentary notes of the other to create an elegantly balanced, inspired, and delectable cocktail that is one of the staples of modern mixology. It was the first venue specific cocktail to be included in the IBA (International Bartenders Association) manual.

So why did we make a Tommy's? We've set out from the start to make world class cocktails, that means using world class ingredients. More often that not, world class spirits don't need fanfare, they just deserve a stage, and that's what a Tommy's Margarita does. A Tommy's heroes agave, it champions the provenance and character of the constituent ingredients, and when we started working with Tequila Tromba we knew that this peerlessly produced spirit deserved the perfect cocktail for you to consume it in, and now, here it is.