Jane Danger’s Margaladaoma

Jane Danger, Mother of Pearl | New York City

Jane Danger’s Margaladaoma uses soy sauce as an ode to the umami of the Michelada, and tequila and lime, to the timeless combination of the Margarita; yuzu ale represents the citrus of a Paloma. The wildcard additions of sesame oil and pomegranate molasses hint at Danger’s tiki roots and round out the flavors, while a hit of Sriracha adds some heat.


Serving: 1

  • 1 barspoon pomegranate molasses
  • 2 dashes soy sauce
  • 2 dashes toasted sesame oil
  • 1/4 ounce Sriracha
  • 1/2 ounce honey syrup or cane syrup (1:1, honey or cane sugar to water)
  • 3/4 ounce tequila
  • yuzu ale, to top
  • salt, for rimming

Garnish: lime wedge

  1. Rim a Collins glass with salt.
  2. In a shaker tin, combine all ingredients except for ale and shake with ice.
  3. Strain into the glass and top with yuzu ale.
  4. Garnish with a lime wedge.