Story
La Cubana leans into depth — darker beer, heavier sauces, a richer finish.
Worm salt adds smoke and keeps the boldness balanced.
This is a michelada for nightfall: dark, savory, and slow.
Ingredients.
Made with
Worm Salt.
Meet your finishing touch ↗Make it.
- Rim the glass with Don Catrin worm salt.
- Mix lime and sauces in the glass first, then add ice.
- Pour the dark beer and stir once.
To Serve
Garnish with a lime wheel.
Ritual
Let the dark beer settle, then sip from the salted rim.
Adapted from the existing Don Catrín recipe.
Notes & Variations
- Add a splash of clamato for extra depth.
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.
