Tommy's Mexican Restaurant (San Francisco) has been around for 55 years - that's pretty wild in itself! Tomas and Elmy Bermejo first opened the restaurant in 1965 where they served (and the site continues to serve) dishes from their native Yucatan.
Their son Julio is the Beverage Manager who in the eighties decided to stop pouring mixto tequila (tequila made from less than 51% blue agave) - almost 40 years ago, well before tequila was cool. He went on to create Tommy's Blue Agave Club, a tequila tasting club which has over 7,000 members (as CNN would call it "the ground zero of the tequila revolution".)
However, and most importantly, Julio created the Tommy's Margarita. Tequila, Lime Juice, Agave Syrup - that's it! Each element tempers and accentuates the complimentary notes of the other to create an elegantly balanced, inspired, and delectable cocktail that is one of the staples of modern mixology. It was the first venue specific cocktail to be included in the IBA (International Bartenders Association) manual.