Oaxacan Negroni (Mezcal + Sweet Vermouth + Bitter) with Worm Salt with Don Catrin worm salt rim and bottle

Oaxacan Negroni (Mezcal + Sweet Vermouth + Bitter) with Worm Salt

Mezcal, Recipes / By

Oaxacan Negroni (Mezcal + Sweet Vermouth + Bitter) with Worm Salt

From Oaxaca to your glass — a Don Catrin recipe.

Story

The Negroni is a ritual of balance — bitter, sweet, and strong. In Oaxaca, mezcal replaces gin and the drink takes on smoke and depth without losing its symmetry.

A partial rim of worm salt doesn’t overpower; it simply adds a quiet, savory echo that stretches the finish. It’s a small detail that shifts the whole mood.

This version is for late nights, slow jazz, and a table lit by candlelight.

Yield: 1 cocktail   |   Time: 5 minutes

Ingredients

  • 1 oz mezcal
  • 1 oz sweet vermouth
  • 1 oz bitter aperitivo (Campari or similar)
  • Orange peel
  • Worm salt (for partial rim)
  • Ice

Method

  1. Lightly wet half the rim with orange peel oils and dip into worm salt.
  2. Stir mezcal, sweet vermouth, and bitter aperitivo with ice until chilled.
  3. Strain over a large cube in a rocks glass.

To Serve

Express orange peel over the glass and drop it in.

Notes & Variations

  • Try a herbal vermouth for a greener finish.

Ritual

Take the first sip from the salted side, then the next from the unsalted side. The contrast tells the whole story.

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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Explore the full collection at Recipes and stock your bar with Don Catrin Sal de Gusano.


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