Sparkling Tommy’s Margarita
, Updated Apr 21, 2021
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Sparkling Tommy’s Margarita Tommy’s Margarita with raspberries and Champagne. Delicious, gorgeous and refreshing – the perfect party cocktail.
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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).
LOVE MARGS? TRY THESE RECIPES!
Cadillac Margarita
Beergarita (a.k.a Bad Idea)
Sparkling Tommy’s Margarita
Ingredients
- 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 ½ tbsp agave nectar
- 200 ml | 6.8fl oz chilled Champagne or Prosecco
Instructions
- 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.
Oh I really like the sound of this variation, and your flavours sound so good. Photos lovely as always!
This looks gorgeous Lucy! I really like the flavours you've used here, it sounds really delicious.