Margarita 1.000

Deb Lindsey for The Washington Post

Spirits Sep 12, 2017

This recipe takes a page from the famous margarita served at Tommy’s Mexican Restaurant in San Francisco, which uses agave instead of orange liqueur.

To read the accompanying story, see: The 7 essential cocktails every drinker should know how to make.

Where to Buy: Use a good blanco or reposado tequila (Siembra Azul, El Tesoro or Tequila Ocho are all good bets). Agave nectar can be found at most grocery stores.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Large/coarse-grained salt (for rimming; optional)
  • Lime half (for rimming; optional), plus 1 ounce fresh lime juice
  • Ice
  • 1 3/4 ounces tequila
  • 1/2 ounce Cointreau
  • 1/4 ounce agave nectar


If you are serving the drink straight up, use a cocktail (martini) glass; if you are serving it on ice, a rocks glass will work. Either way: If you are rimming it with salt, make a small pile of salt on a plate. Rub the lime half around the outside rim of the glass, then roll that rim gently over the salt to create a salt edge.

Add ice to the glass, if using. Fill a cocktail shaker with ice, then add the lime juice, tequila, Cointreau and agave nectar. Seal and shake vigorously for 15 seconds, then strain into the glass.

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Recipe Source

Adapted from Julian Bermejo’s recipe for Tommy’s Mexican Restaurant, from Robert Simonson’s “A Proper Drink” (Ten Speed Press, 2016).

Tested by M. Carrie Allan.

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