The cocktail was conceived in 1990 by Julio Bermejo while working at ''Tommy's Mexican Restaurant'' in
San Francisco. Bermejo had been recently introduced to agave nectar as an ingredient, and, although it was expensive at the time, he preferred to use it to enhance the agave flavor of the tequila instead of using
triple sec to highlight the citrus flavor in the original
margarita recipe. In 2008, it became the first venue-specific cocktail to be added to the IBA manual. ==See also==