Blackberry-Herb Mezcal Cobbler with Worm Salt
From Oaxaca to your glass — a Don Catrin recipe.
Story
Blackberries bring deep fruit and gentle tartness, perfect for a cobbler-style drink.
Fresh herbs lift the aroma; worm salt keeps the finish savory.
This is a rustic cocktail — fresh, layered, and vibrant.
Yield: 1 cocktail | Time: 10 minutes
Ingredients
- 2 oz mezcal
- 1 oz blackberry puree
- 1/2 oz fresh lemon juice
- 1/2 oz agave nectar
- 3–4 basil or mint leaves
- Worm salt (for rim)
- Crushed ice
Method
- Rim a goblet with worm salt and fill with crushed ice.
- Shake mezcal, blackberry, lemon, and agave with ice.
- Strain over crushed ice and slap herbs to release aroma, then garnish.
To Serve
Garnish with blackberries and a basil or mint sprig.
Notes & Variations
- Swap lemon for lime for a sharper finish.
Ritual
Take a sip, then a breath of the herbs. The salt ties them together.
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.