Toasted Coconut Mezcal Sour with Worm Salt
From Oaxaca to your glass — a Don Catrin recipe.
Story
Toasted coconut brings warmth and a soft sweetness that feels almost dessert-like.
Mezcal and worm salt cut through with smoke and savory contrast.
This sour is smooth, layered, and quietly indulgent.
Yield: 1 cocktail | Time: 12 minutes
Ingredients
- 2 oz mezcal
- 1 oz toasted coconut syrup
- 3/4 oz fresh lime juice
- 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 sprinkle of toasted coconut.
Notes & Variations
- Use aquafaba instead of egg white for a plant-based foam.
Ritual
Take the first sip from the salted side — it balances the coconut beautifully.
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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Explore the full collection at Recipes and stock your bar with Don Catrin Sal de Gusano.