From Oaxaca to your glass — a Don Catrin recipe.

Story

A michelada is a road-trip in a glass — spicy, tangy, and made for long afternoons. Mezcal adds a smoky backbone that turns it into something deeper.

The worm salt rim is not optional here; it’s the first taste, the spark that wakes everything up.

This is a drink for loud laughter, late meals, and the last hour of sunlight.

Yield: 1 cocktail   |   Time: 8 minutes

Ingredients

• 1 oz mezcal
• 1/2 oz fresh lime juice
• 4 oz Mexican lager
• 2 dashes Worcestershire sauce
• 2 dashes hot sauce (to taste)
• Worm salt (for rim)
• Ice

Method

1. Rim a tall glass with worm salt and fill with ice.
2. Add mezcal, lime juice, Worcestershire, and hot sauce; stir gently.
3. Top with beer and stir once.

To Serve

Garnish with a lime wheel and a tiny pinch of worm salt on the rim.

Notes & Variations

• Add a splash of tomato juice for a fuller body.

Ritual

Sip from the rim first, then let the cerveza wash it clean. It’s a rhythm that keeps the drink alive.

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.

Related Recipes

• Ancho-Chocolate Mezcal Martini with Worm Salt
• Basil-Lime Mezcal Mojito with Worm Salt
• Beer Margarita (Party Favorite)

Explore the full collection at Recipes and stock your bar with Don Catrin Sal de Gusano.

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