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5 South-of-the-Border Cocktail Recipes From West of Pecos in San Francisco

Drinks Lauren Sloss Post a comment

"I've gone through all that barrel-aging, tincture crap—and it doesn't necessarily make the drinks taste better," says bar manager Brent Butler. "I wanted to simplify things a bit. The drinks should have clean, strong flavors, but shouldn't require a dissertation." This attitude makes them perfect cocktails to make at home—they don't require too many ingredients (or that dissertation), but prove to be flavorful, delicious, and unique. More

Rodeo Ghost from West of Pecos

Serious Eats Lauren Sloss Post a comment

This Negroni variation uses mezcal instead of gin and Zucca Amaro instead of Campari. More

Grandote (Para Dos) from West of Pecos

Serious Eats Lauren Sloss Post a comment

This summery, herbal margarita-for-two is available at West of Pecos in San Francisco. More

Pecos Punch from West of Pecos

Serious Eats Lauren Sloss Post a comment

The house drink at San Francisco's West of Pecos restaurant features freshly muddled cantaloupe—Pecos, Texas is known for the fruit. More

Vagabond from West of Pecos

Serious Eats Lauren Sloss 2 comments

The Vagabond is West of Pecos' nod to serious whiskey drinkers. It's spirit-forward, with just the right amount of anise flavor. More

Cortez the Killer from West of Pecos

Serious Eats Lauren Sloss 1 comment

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). More

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