A summer Don Catrin cocktail built around fruit, citrus, cold glass, and the savory ritual of worm salt.
Story
Not every summer cocktail needs to be sweet. This tomatillo lime mezcal cooler is green, tart, mineral, and deeply refreshing, closer to a garden than a fruit bowl.
Tomatillo gives natural acidity, cilantro adds aroma, and mezcal brings smoke. Worm salt belongs here because it connects the drink to the savory side of Mexican cooking without making it heavy.
It is a cocktail for people who like micheladas, mezcal, bright salsa verde, and drinks with a little backbone.
Yield: 1 cocktail | Time: 12 minutes
Ingredients
- 2 oz mezcal
- 1 small tomatillo, husked and chopped
- 3/4 oz fresh lime juice
- 1/2 oz agave nectar
- 4 cilantro leaves
- 2 oz sparkling water
- Worm salt, for the rim
- Ice
Method
- Rim a rocks glass with lime and worm salt.
- Muddle tomatillo, lime juice, agave, and cilantro in a shaker.
- Add mezcal and ice, then shake firmly.
- Fine strain into the glass over fresh ice and top with sparkling water.
To Serve
Garnish with a small cilantro sprig or a thin lime wheel.
Notes & Variations
- Add one cucumber slice while muddling for a cooler profile.
- Add a tiny slice of serrano if you want a sharper savory kick.
Ritual
Take a small first sip and let the green acidity meet the worm salt. It should feel crisp, smoky, and almost culinary.
Explore More
See the full cocktail collection in our Worm Salt Recipes guide, or start at the main Recipes hub.
New to the ritual? Read What is Worm Salt?.
Ready to stock your bar? Explore Don Catrin Sal de Gusano.
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Please enjoy responsibly.