A summer Don Catrin cocktail built around fruit, citrus, cold glass, and the savory ritual of worm salt.
Story
Papaya is gentle, tropical, and a little floral. It needs acid and salt to come fully alive, which is why lime and worm salt make so much sense in this cocktail.
Mezcal adds structure without overwhelming the fruit. The drink stays refreshing because it is finished with sparkling water instead of heavy juice or cream.
This is a warm-weather cooler with a softer personality: bright enough for the afternoon, smoky enough for evening.
Yield: 1 cocktail | Time: 10 minutes
Ingredients
- 2 oz mezcal
- 2 oz ripe papaya puree
- 3/4 oz fresh lime juice
- 1/2 oz agave nectar
- 2 oz sparkling water
- Worm salt, for the rim
- Ice
Method
- Rim a tall glass with lime and worm salt.
- Shake mezcal, papaya puree, lime juice, and agave with ice.
- Strain into the prepared glass over fresh ice.
- Top with sparkling water and stir lightly.
To Serve
Garnish with a lime wheel or a small papaya slice.
Notes & Variations
- Add a pinch of ground chile to the shaker for more heat.
- Use tequila for a cleaner, lighter version.
Ritual
Let the salt touch the papaya first. That little savory edge is what turns the fruit from soft to vivid.
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.