The Donaji


Published:

Smoky and earthy at first sip, this cocktail evolves on the palate, finishing sweet and bright. Drinking it is like taking a quick trip to Mexico. Created by mixologist Julian Cox at Rivera Restaurant in downtown Los Angeles. 
 

2 ounces Del Maguey mezcal
⅜ ounce lemon juice
⅜ ounce lime juice
¾ ounce agave nectar
1 ounce fresh orange juice
Chapulin salt
2 lime wheels
Pomegranate seeds
Lemon leaf

 

Combine mezcal, citrus juices and agave nectar in a cocktail shaker. Add ice and shake. Pour into a salt-rimmed old-fashioned glass. Garnish with two lime wheels, pomegranate seeds and a lemon leaf.
 

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