Honeyed Chamomile Mezcal Sour with Worm Salt
From Oaxaca to your glass — a Don Catrin recipe.
Story
Chamomile brings softness and floral calm. Honey adds warmth. Mezcal adds smoke.
Worm salt keeps the sweetness balanced and gives the finish a savory edge.
A gentle sour with depth — calm and complex.
Yield: 1 cocktail | Time: 12 minutes
Ingredients
- 2 oz mezcal
- 1 oz chamomile tea concentrate
- 1/2 oz fresh lemon juice
- 1/2 oz honey syrup
- 1 egg white (optional)
- Worm salt (for rim)
- Ice
Method
- Dry shake all ingredients if using egg white, then shake with ice.
- Rim half the glass with worm salt.
- Strain into a coupe or rocks glass.
To Serve
Garnish with a small chamomile flower or lemon zest.
Notes & Variations
- Use aquafaba instead of egg white for a plant-based foam.
Ritual
Sip slowly — the chamomile arrives first, the smoke last.
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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