Cacao-Naranja Mezcal Flip with Worm Salt
From Oaxaca to your glass — a Don Catrin recipe.
Story
Cacao and orange are a classic pairing — warm, aromatic, and deep.
Mezcal gives the drink a smoky backbone, while worm salt adds a subtle savory counterpoint.
This is a slow, velvety cocktail made for late nights.
Yield: 1 cocktail | Time: 12 minutes
Ingredients
- 2 oz mezcal
- 1/2 oz cacao liqueur
- 1/2 oz orange liqueur
- 1/2 oz agave nectar
- 1 whole egg (optional for flip texture)
- Worm salt (for rim)
- Ice
Method
- Dry shake all ingredients if using egg, then shake with ice.
- Lightly rim a coupe with worm salt.
- Strain into the glass.
To Serve
Garnish with grated cacao or orange zest.
Notes & Variations
- Skip the egg for a lighter, glossy version.
Ritual
Let the first sip coat the palate — the salt makes the cacao linger.
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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