Ginger-Lemongrass Mezcal Highball with Worm Salt
From Oaxaca to your glass — a Don Catrin recipe.
Story
Lemongrass brings clean citrus aroma; ginger adds heat; mezcal adds depth.
Worm salt anchors the bright notes and keeps the drink grounded.
A crisp, aromatic highball with a smoky finish.
Yield: 1 cocktail | Time: 8 minutes
Ingredients
- 2 oz mezcal
- 1/2 oz lemongrass syrup
- 1/2 oz fresh lime juice
- 3 oz ginger soda
- Worm salt (for rim)
- Ice
Method
- Rim a highball with worm salt and fill with ice.
- Add mezcal, lemongrass syrup, and lime; stir lightly.
- Top with ginger soda.
To Serve
Garnish with a lemongrass stalk or lime wheel.
Notes & Variations
- Use sparkling water + a splash of ginger syrup for a drier finish.
Ritual
Let the aroma rise before each sip; the salt makes the ginger last.
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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