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A summer Don Catrin cocktail built around fruit, citrus, cold glass, and the savory ritual of worm salt.
Made with
Garnish with a lime wheel or a thin strip of toasted coconut.
Let the bubbles lift the salt from the rim. This drink is at its best when it stays cold, bright, and almost weightless.
Adapted from the existing Don Catrín recipe.
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.
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.
