Cortez the Killer
This is one of 2011’s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Cortez the Killer
Adapted from a recipe by Brent Butler, Blackbird,San Francisco.
After we notified Brent that his cocktail had been selected for the 101 Best New Cocktails list, he wrote, “There has been one alteration to the cocktail that I have implemented that you can choose whether or not to include in the book. I have been making batches of Cortez the Killer and aging them for four weeks in aHudsonrye barrel, delicious!” Sounds like a plan.
60 ml (2 oz) Lunazul blanco tequila
22.5 ml (.75 oz) Bonal aperitif wine*
7.5 ml (.25 oz) crème de cacao
1 small orange twist, as garnish
Stir over ice for 15 seconds and strain into a chilled coupe. Add the garnish.
*Bonal (from Alpenz web site): Since 1865, this delicious aperitif wine has stood apart for its exceptional complexity, delightful flavors and stimulating palate. Serious to its role as aperitif, it was known as “ouvre l’appétit” – the key to the appetite. Found popular with sportsmen, Bonal became an early sponsor of the Tour de France. It is made by an infusion of gentian, cinchona (quinine) and renown herbs of the Grand Chartreuse mountains in a Mistelle base. Traditionally enjoyed neat or with a twist; also may enhance classic drinks in place of sweet red vermouth.
gaz sez: I’m writing about these drinks out of alpha-order, and since this one begins with a C it might be the first recipe you see that brings a tiny amount of crème de cacao into play. I guarantee you that it won’t be the last. It works well if you deal the cards right, too, and here it plays a distant drum that marks the beat for the Bonal. This is a fabulous drink.