Smoky Paloma with Worm Salt Rim
From Oaxaca to your glass — a Don Catrin recipe.
Story
The paloma is Mexico’s everyday refreshment — easy, bright, and made for long afternoons. With mezcal, it gains a smoky undertone that feels like evening in Oaxaca.
Worm salt on the rim sharpens the grapefruit and adds a mineral edge that keeps the drink grounded. It turns a classic into something more layered and more ritual.
Light, citrusy, and quietly smoky, this paloma is built for slow conversation and warm air.
Yield: 1 cocktail | Time: 8 minutes
Ingredients
- 2 oz mezcal
- 1/2 oz fresh lime juice
- 3 oz grapefruit soda (or fresh grapefruit + sparkling water)
- 1/2 oz agave nectar
- 1 lime wedge (for rim)
- Worm salt (for rim)
- Ice
Method
- Rim a highball glass with lime and worm salt, then fill with ice.
- Add mezcal, lime juice, and agave; stir gently.
- Top with grapefruit soda and give one light stir.
To Serve
Garnish with a grapefruit slice and a pinch of worm salt on the rim’s edge.
Notes & Variations
- Use fresh grapefruit juice + sparkling water for a less sweet version.
Ritual
Take a sip, then a tiny bite of the rim. Let the bitter grapefruit and smoky mezcal take turns. This is the kind of drink that makes time slow down.
Explore More
See all recipes in our Worm Salt Recipes collection.
New to the ritual? Read What is Worm Salt? and our deeper guide to Sal de Gusano: History, Flavor & Modern Gourmet Uses.
Ready to stock your bar? Explore our Sal de Gusano.
Please enjoy responsibly.
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