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. riverarestaurant.com —LILLY KUWASHIMA

Ingredients
  • 2 ounces Del Maguey mezcal
  • 3⁄8 ounce lemon juice
  • 3⁄8 ounce lime juice
  • 3⁄4 ounce agave nectar
  • 1 ounce fresh orange juice
  • Chapulin salt
  • 2 lime wheels
  • Pomegranate seeds
  • Lemon leaf
Directions

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.

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.

Published on July 13, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.



SUBSCRIBE TO
NEWSLETTERS
The latest wine reviews, trends and recipes plus special offers on wine storage and accessories