I can’t believe it has almost been an entire MONTH since I posted a cocktail recipe. Unacceptable!! Mind you, it has been the longest freaking 30-odd days in the history of the world. But, in any case, I promise to make up for it with this post… because this Raspberry and Champagne Tommy’s Margarita has a-we-so-me written all over it! Now, before you ask, Tommy’s is a restaurant, not the inventor of this drink. The actual inventor is Julio Bermejo, co-owner of Tommy’s, and his version of the classic cocktail is almost better than the original. A Tommy’s Margarita replaces the orange liqueur with agave syrup and the resulting cocktail is perfectly balanced and much less likely to leave you with a killer hangover the next day. Honestly, this is a completely winning recipe and it requires fewer pricey ingredients than the regular one.
So, needless to say, I had to step in and mess things up a bit with the addition of Champagne. Adding bubbles to a Margarita is like adding gasoline to a fire – it makes the drink several notches more lethal. But adding Champagne (or Prosecco, if you prefer) to a Tommy’s, simply elevates the cocktail further – it works in the same way a French 75 does. I also added some muddled raspberries because it’s finally summertime and they turn this cocktail a gorgeous ruby red. But you could use any berries (like the redcurrant syrup used in the Hibiscus Iced Tea) or even some passion fruit purée with equally lovely results. I usually use handfuls of frozen berries from bags of smoothie mixes rather than waste fresh fruit on cocktails – they work great and you can keep the rest for another cocktail (or some overnight oats… I do, sometimes, make healthy stuff).
This raspberry and Champagne Tommy’s Margarita also showcases my first ever PROPER Margarita glasses which come from House of Fraser. I love them – after all, cocktails really need a little effort to make them truly special and the right type of glassware is right up there. Actually, my favourite cocktail glasses (used here) are also from House of Fraser and I dearly hope they still stock them because my husband managed to damage one of them recently (he was sufficiently upset).
- Himalayan pink salt ground
- handful raspberries at least 10, fresh or frozen
- 4 measures 100ml | 3.4fl oz 100% agave tequila
- 2 tbsp freshly squeezed lime juice
- 1 1/2 tbsp agave nectar
- 200 ml | 6.8fl oz chilled Champagne or Prosecco
- Cut a wedge of lime and wipe it around the edge of your Margarita glasses. Dip the glasses into a plate filled with ground Himalayan pink salt and set aside.
- Put the raspberries, agave nectar and lime juice in a cocktail shaker and muddle them with a muddling spoon or the end of a rolling pin. Strain the raspberry pulp through a small sieve and press down with the back of a spoon to extract as much juice as possible from the berries. If you want a really smooth cocktail, strain one more time.
- Put the tequila and raspberry syrup in a cocktail shaker half filled with ice and shake hard for 30 seconds.
- Strain into the prepared glasses, top up with chilled Champagne or Prosecco and serve.