How to Make It
Whisk together agave nectar and 1 tbsp. water in a small bowl.
Pour thinned nectar, tequila, and lime juice in a shaker. Add ice and shake until blended.
Strain into a glass or pour over ice and garnish with a lime wedge.
San Francisco bar legend Julio Bermejo, owner of Tommy's Mexican Restaurant and named U.S. ambassador of tequila by the state of Jalisco, gives us this recipe. Fine tequila can have all of the depth and character of wine. Quality matters, so always use tequila labeled 100 percent blue agave. Any variety or style will work, but the more aged it is, the smokier it tastes; highland style tends to be briny with citrus notes, and lowland style can be herbaceous and earthy.
Tommy's Mexican Restaurant, San Francisco, CA