Gastronomy Gold

Brought up on the culture of Michoacán, home to a huge Day of the Dead celebration, Chef Javier Cuadra brings to URBANA, farm fresh Mexican inspired plates with a sexy departure on craft cocktails, featuring top shelf agave spirits.

A touch of cinnamon syrup and mole bitters give the Dahlia Paloma an earthy undertone, beautifully balanced by the brightness of grapefruit and lime, topped with a chamoy tajin rim.

Ingredients

2 oz. Tequila Dahlia

1 oz. Lime Juice

1 oz. Grapefruit Juice

.75 oz. Cinnamon Syrup

2 Dashes Mole Bitters

Method

Add to shaker, strain into ice-filled tall glass.

Top with soda.

Grapefruit twist as garnish.

Chamoy tajin rim.

Enjoy!