Spicy Pineapple Mezcal Highball with Worm Salt
From Oaxaca to your glass — a Don Catrin recipe.
Story
Pineapple and mezcal are a natural pair — sweet fruit and smoky spirit. A touch of heat turns the sip into a slow burn.
Worm salt adds a savory edge that makes the sweetness feel grounded and the smoke feel brighter.
This is a highball for warm nights and open windows.
Yield: 1 cocktail | Time: 8 minutes
Ingredients
- 2 oz mezcal
- 2 oz pineapple juice
- 1/2 oz fresh lime juice
- 1/2 oz agave nectar
- 2 oz sparkling water
- Pinch of chile powder
- Worm salt (for rim)
- Ice
Method
- Rim a tall glass with worm salt and fill with ice.
- Shake mezcal, pineapple juice, lime, agave, and chile with ice.
- Strain into the glass and top with sparkling water.
To Serve
Garnish with a pineapple wedge and a light dusting of chile.
Notes & Variations
- Swap sparkling water for ginger beer for extra bite.
Ritual
Sip along the rim first. Let the salt and pineapple meet before the smoke arrives.
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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