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Although ubiquitous today, thanks to a relatively low glycemic index, at the time it was still a fairly obscure sweetener. In 1990 he helped cement this status with the help of a secret sauce - or secret syrup, to be more precise: agave nectar. As co-owner of his family-run establishment (named after his father), he has overseen the business’s evolution from humble eatery into one of the premier tequila bars on the planet. Julio Bermejo is the celebrated architect of this enduring variation. If you’re ready for the same, and beginning to explore clean cocktails, it’s time for a taste of Tommy’s Margarita. And today its name is synonymous with an authentic, additive-free take on the tipple. For one San Francisco bar, at least, this was never on the menu. But as its success soared, the quality of its underlying ingredients came under attack.īy the late ‘80s, inferior spirits, sour mixes, and artificial sweeteners were all too commonly incorporated into its specs. Throughout the 20th century, this simple preparation of tequila, orange liqueur, and lime juice swept the globe, becoming as recognizable on a bar top in Budapest as it was poolside in Acapulco.
![patron margarita bottle shaker patron margarita bottle shaker](https://img.thewhiskyexchange.com/900/teqla_pat16.jpg)
The Margarita is undoubtedly one of the most popular cocktails ever conceived.
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This article is part of a series, highlighting the importance of additive-free and authentic tequila, partnered by PATRÓN.