Cortez the Killer from San Francisco's West of Pecos is "a spin on a Manhattan: a tequila Manhattan," bar manager Brent Butler told us. The blend of reposado tequila, Bonal Quinquina, and white creme de cacao lend a surprisingly rich, woody depth to the tequila drink, cut nicely by the tang of lemon oil, courtesy of a flaming rind (a simple lemon twist will work as well). Here are our instructions for how to flame a citrus twist.
Cortez the Killer from West of Pecos
About This Recipe
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||mixing glass, cocktail strainer, lighter (optional)|
|This recipe appears in:||5 South-of-the-Border Cocktail Recipes From West of Pecos in San Francisco|
- 2 ounces reposado tequila
- 3/4 ounce Bonal Quinquina
- 1/4 ounce white creme de cacao
- Garnish: lemon twist
Fill a mixing glass with ice. Add tequila, Bonal, and creme de cacao. Stir until well chilled. Strain into serving glass and serve up; garnish with a lemon twist, flamed if desired.