Photo by Ryan Tanaka

Ingredients:

2 ounces Del Maguey Chichicapa Mezcal
3/8 ounce lime juice
3/8 ounce lemon juice
1 ounce orange juice
3/4 ounce agave nectar
Chopped chapulines (crickets) mixed with course sea salt
Pomegranate seeds
Lime wheels
Lemon leaf

RECIPE

Donaji Cocktail

Julian Cox

Rivera, Los Angeles

This cocktail is a true collaboration between chef and mixologist. While traveling in Oaxaca, Mexico, chef John Sedlar learned of a cocktail inspired by the legendary sacrifice of a beautiful princess. When he opened Rivera in 2009, he asked mixologist Julian Cox to create a version of it. Home bartenders can use coarse salt (sans crickets!) for the glass rim.

Yield: 1 cocktail

Method:

Combine all liquid ingredients. Shake and pour into an ice-filled, chapulin-salt-rimmed double rocks glass. Garnish with fresh pomegranate seeds, lime wheels, and lemon leaf.