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.
- 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
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.