Hot Tommy

Difford’s Guide
Discerning Drinkers (9 ratings)
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    Hot Tommy

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Hot Tommy image

Serve in a Toddy glass

Ingredients:
2 oz Patrón Reposado tequila
1⁄2 oz Lime juice (freshly squeezed)
1⁄2 oz Agave syrup
Top up with Boiling water
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Lime zest twist

How to make:

Place spoon in glass. POUR first 3 ingredients into glass. TOP up with boiling water and STIR until agave nectar dissolves.

Review:

A Mexican twist on the original winter pick-me-up.

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Variant:

Tommy's Margarita; Tommy's Mezcal Margarita; Matador Margarita (Tommy's Style; Smoky Tommy's Margarita

History:

Created in December 2009 by Alan Brown of Menzel's Bar, who says of this drink, "Over the busy festive period, feeling full of flu and cold I decided to make a hot toddy to soothe my symptoms. Having no honey to hand I tried using agave nectar instead. This led me to the idea of using tequila and lime instead of lemon (to complement the tequila) with the agave and boiling water. The name for the drink is a Hot Tommy, a nod to the Tommy's Margarita, which makes use of both tequila and agave."

Nutrition:

One serving of Hot Tommy contains 179 calories

Alcohol content:

  • 1.3 standard drinks
  • 21% alc./vol. (21° proof)
  • 18.9 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Chris Dimal’s Avatar Chris Dimal
28th December 2023 at 14:00
Pretty nice, much better than you would expect. However, please go for a Reposado Tequila which is 100% agave and not diffuser made. Was bang on with Olmeca Altos Reposado, with cooked agave and quite sour lime and agave sweetness further holding the Tequila up.
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The Hac

Perhaps better billed as being a 'Pineapple and Cardamom Margarita'

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Mexican Nail

Complex with obvious peated whisky and tequila notes, made more interesting with subtle spice and chocolaty notes

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