Cocktail Recipes The Donají, the Barbacoa, Blood Sugar Sex Magic

The Donají

Bartender: Julian Cox
Bar: Rivera

2 ounces Del Maguey San Luis del Rio mezcal
⅜ ounce lime juice
⅜ ounce lemon juice
1 ounce orange juice
¾ ounce agave nectar
Lime wheels
Pomegranate seeds
Lemon leaf
Chapulin salt

Combine all ingredients. Shake and pour into chapulin-salt-rimmed cocktail glass. Garnish with fresh pomegranate seeds, lime wheels and lemon leaf.

The Barbacoa

Bartender: Julian Cox
Bar: Rivera

½ ounce lime juice
½ ounce homemade ginger syrup* (recipe follows)
¾ ounce agave nectar
½ teaspoon chipotle puree (canned chipotle is easiest to puree)
3 small lime pieces
3 small slices red bell pepper
2 ounces Herradura Silver tequila Beef jerky

*Ginger syrup: Juiced ginger is the most accurate way to make the syrup, but you can blend ginger if you don’t have a juicer. Add 2 parts water and sugar (50-50) to 1 part ginger juice.

Muddle first 6 ingredients. Add tequila, shake and pour into rocks glass. Garnish with additional lime, bell pepper and the beef jerky.

Blood Sugar Sex Magic

Bartender: Julian Cox
Bar: Rivera

4 lemon pieces (⅔ of a lemon)
1 pinch basil
5–8 chili peppers and red bell peppers, deseeded and julienned
¾ ounce agave nectar
2 ounces Michter’s Single Barrel US1 straight rye whiskey
Basil

Muddle first four ingredients, then add rye whiskey. Shake and strain over ice. Note: Julienned chili peppers are a mixture of red jalapeño peppers and red bell peppers (50-50 ratio) cut into long strips. Lemon is halved, then cut into thirds (6 total pieces). Garnish with bell pepper and basil.

Video by Nicholas Peterson