Smoked Grapefruit Mezcal Sour with Worm Salt
From Oaxaca to your glass — a Don Catrin recipe.
Story
Grapefruit’s bitterness pairs beautifully with mezcal’s smoke. Add worm salt, and the edges become sharper — in the best way.
This sour is crisp and assertive, with a finish that feels like charred citrus peel.
It’s a drink for those who like their brightness with depth.
Yield: 1 cocktail | Time: 10 minutes
Ingredients
- 2 oz mezcal
- 1 oz fresh grapefruit juice
- 1/2 oz fresh lime juice
- 1/2 oz agave nectar
- 1 egg white (optional)
- Worm salt (for rim)
- Ice
Method
- Dry shake all ingredients if using egg white, then shake with ice.
- Rim half the glass with worm salt.
- Strain into a coupe or rocks glass.
To Serve
Garnish with a thin grapefruit peel.
Notes & Variations
- Add a dash of smoked salt to the shaker for extra depth.
Ritual
Take a sip from the salted side, then from the unsalted side — the contrast tells the 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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