Roasted Pineapple & Chile Mezcal Old Fashioned with Worm Salt
From Oaxaca to your glass — a Don Catrin recipe.
Story
Old Fashioned recipes are about subtle shifts. Roasted pineapple brings caramel depth, and chile adds a low heat.
Worm salt creates a savory finish that makes the mezcal feel even more elegant.
This is a slow drink — smoky, sweet, and grounded.
Yield: 1 cocktail | Time: 8 minutes
Ingredients
- 2 oz mezcal
- 1/4 oz roasted pineapple syrup
- 2 dashes aromatic bitters
- Pinch of chile powder
- Worm salt (for rim or garnish)
- Ice
Method
- Stir mezcal, pineapple syrup, bitters, and chile with ice until chilled.
- Rim half the glass with worm salt.
- Strain over a large cube in a rocks glass.
To Serve
Garnish with a small piece of roasted pineapple.
Notes & Variations
- Use chocolate bitters for extra depth.
Ritual
Let the smoke and sweetness settle before the next sip. This one rewards patience.
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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