From Oaxaca to your glass — a Don Catrin recipe.

Story

The Cacitrín was born far from Oaxaca, on a warm night in Costa Rica. Our founder had just finished a long day of travel when a local friend poured guaro Cacique over ice and topped it with sparkling mineral water. The drink was clean, crisp, and quietly powerful.

Back at the table, a small tin of sal de gusano appeared. A salted rim, a squeeze of limón, and suddenly the drink carried a second story — not just Costa Rica’s freshness, but Oaxaca’s smoke and earth. Two places, one glass.

The Cacitrín is simple by design: bright, mineral, and ritual. It’s the kind of cocktail that feels like a conversation between cultures — light, respectful, and unforgettable.

Yield: 1 cocktail   |   Time: 5 minutes

Ingredients

• 2 oz guaro Cacique
• 3 oz mineral water
• 1/2 oz fresh lime juice
• Worm salt (for rim)
• Ice

Method

1. Rim a highball glass with lime and dip into worm salt.
2. Fill the glass with ice, then add guaro and lime juice.
3. Top with mineral water and give one gentle stir.

To Serve

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

Notes & Variations

• Add a splash of grapefruit soda for a softer finish.

Ritual

Touch the rim first. Let the salt and lime meet, then sip. The mineral water lifts the guaro, and the worm salt keeps it grounded.

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

• Charred Citrus Mezcal Paloma with Worm Salt
• Charred Orange Mezcal Sidecar with Worm Salt
• Chelada (Pure & Crisp)

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

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