Mezcal Mule with Worm Salt Rim
From Oaxaca to your glass — a Don Catrin recipe.
Story
The mule is a simple formula — spice, citrus, and chill. Mezcal adds earth and smoke, making it feel less like a rush and more like a ritual.
Worm salt on the rim gives the ginger a deeper bass note. It turns the first taste into a layered moment rather than just a quick bite.
This one is for warm nights and quick laughter, with a little edge in every sip.
Yield: 1 cocktail | Time: 6 minutes
Ingredients
- 2 oz mezcal
- 1/2 oz fresh lime juice
- 3 oz ginger beer
- Lime wedge (for rim)
- Worm salt (for rim)
- Ice
Method
- Rim a copper mug or highball with lime and worm salt; fill with ice.
- Add mezcal and lime juice; stir.
- Top with ginger beer and a quick stir.
To Serve
Garnish with a lime wheel and a thin slice of fresh ginger.
Notes & Variations
- Add a splash of pineapple juice for a tropical lift.
Ritual
Take a small sip, then another from the salted rim. The spice and smoke will keep unfolding.
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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