Hibiscus Mezcal Spritz with Worm Salt Rim
From Oaxaca to your glass — a Don Catrin recipe.
Story
Hibiscus brings a deep crimson color and a gentle tartness that pairs beautifully with mezcal’s smoke.
Worm salt on the rim sharpens the floral notes and gives the drink a subtle mineral finish.
This spritz is light but layered — made for golden hour.
Yield: 1 cocktail | Time: 8 minutes
Ingredients
- 1.5 oz mezcal
- 1.5 oz hibiscus tea concentrate (or jamaica syrup)
- 1/2 oz fresh lime juice
- 2 oz sparkling water
- Worm salt (for rim)
- Ice
Method
- Rim a wine glass with worm salt and fill with ice.
- Add mezcal, hibiscus, and lime juice; stir lightly.
- Top with sparkling water.
To Serve
Garnish with a lime wheel or edible flower.
Notes & Variations
- Add a splash of orange liqueur for a rounder finish.
Ritual
Taste the rim before the first sip — it frames the floral notes like a halo.
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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