Cortez the Killer from West of Pecos Recipe

Cortez the Killer from West of Pecos Recipe

[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.

  • Yield:serves 1
  • Active time: 5 minutes
  • Total time:5 minutes


  • 2 ounces reposado tequila
  • 3/4 ounce Bonal Quinquina
  • 1/4 ounce white creme de cacao
  • Garnish: lemon twist


  1. 1.

    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.