The Donaji

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.

Edit Module
Edit Module

Related Articles

Would You Drink Old Egg Nog?

This holiday season, you may find aged eggnog in your cup, as a growing number of bartenders are experimenting with aging eggnog for months, or even years.

Interview with the Spirited Steven Soderbergh

We recently caught up with the prolific producer and director to talk about his new venture.

The Classic Daiquiri, 4 Ways

Sip on sweet daiquiris all year round.

Keep Summer Alive with these 12 South American Spirits

Get a load of these Latin spirits.
Edit Module Edit Module
Edit Module


You can unsubscribe at any time. View an example of our newsletter.

Edit Module
Edit Module


Edit Module
Edit Module
Edit ModuleShow TagsEdit Module

Related Web Articles