Adapted from a recipe by Jeffrey Morgenthaler, head bartender at El Vaquero, Eugene, Oregon.
- 1 ounce Presidente Mexican brandy
- 1 ounce Patrón Citronge orange liqueur
- 1 ounce fresh lemon juice
- 1 lemon twist, for garnish
Shake over ice and strain into a sugar-rimmed, chilled cocktail glass. Add the garnish.