Serious Eats: Recipes

Cortez the Killer from West of Pecos

[Photograph: Diana Bradbury]

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.

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