Pineapple Mezcal Sour with Worm Salt

From Oaxaca to your glass — a Don Catrin recipe.

Story

Pineapple brings sunlight and sweetness. Mezcal brings dusk and smoke. Together they make a sour that feels like an evening that started warm and ends deep.

The worm salt rim sharpens the pineapple and keeps the drink from drifting too sweet. It gives the cocktail its backbone.

This sour is soft at first sip, then slowly opens into something more layered and grounded.

Yield: 1 cocktail | Time: 10 minutes

Ingredients

2 oz mezcal
1 oz pineapple juice
3/4 oz fresh lime juice
1/2 oz agave nectar
1 egg white (optional for foam)
Worm salt (for rim)
Ice

Method

If using egg white, dry shake all ingredients first, then shake with ice.
Lightly rim half the glass with worm salt.
Strain into a chilled coupe or rocks glass.

To Serve

Garnish with a small pineapple leaf or lime zest.

Notes & Variations

Replace egg white with aquafaba for a plant-based foam.

Ritual

Let the foam touch your lip, then the salt, then the mezcal. That order makes the drink feel alive.

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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