A summer Don Catrin cocktail built around fruit, citrus, cold glass, and the savory ritual of worm salt.
Story
Ranch water is already a summer classic because it is simple: agave spirit, lime, mineral water, and ice. This version leans tropical without getting heavy by adding coconut water instead of syrup.
Mezcal makes the drink smoky and dry, while coconut water gives it a soft roundness. Worm salt belongs on the rim because it pulls the lime forward and makes the mineral bubbles feel sharper.
The result is light, salty, and refreshing, more like a long afternoon than a sugary beach drink.
Yield: 1 cocktail | Time: 6 minutes
Ingredients
- 1 1/2 oz mezcal joven
- 1 oz coconut water
- 3/4 oz fresh lime juice
- 3 oz Topo Chico or very cold sparkling mineral water
- Worm salt, for the rim
- Ice
Method
- Rim a chilled highball glass with lime and worm salt.
- Fill the glass with ice.
- Add mezcal, coconut water, and lime juice.
- Top with sparkling mineral water and stir gently.
To Serve
Garnish with a lime wheel or a thin strip of toasted coconut.
Notes & Variations
- Use blanco tequila for a more classic ranch water profile.
- Add 1/4 oz agave nectar if you prefer a slightly sweeter drink.
Ritual
Let the bubbles lift the salt from the rim. This drink is at its best when it stays cold, bright, and almost weightless.
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.