Story
A gimlet is clean and sharp — the perfect canvas for mezcal.
Cucumber cools, jalapeño warms, and worm salt keeps the balance.
Bright, spicy, and refreshing in equal measure.
RECIPES / Drinks
Pepino-Jalapeño Mezcal Gimlet with Worm Salt
From Oaxaca to your glass — a Don Catrin recipe.
Ingredients.
Made with
Worm Salt.
Meet your finishing touch ↗Make it.
- Muddle cucumber and jalapeño in a shaker.
- Add mezcal, lime, agave, and ice; shake well.
- Rim a coupe with worm salt and strain into the glass.
To Serve
Garnish with a cucumber ribbon.
Ritual
Take a small sip first — the heat builds after the cool.
Adapted from the existing Don Catrín recipe.
Notes & Variations
- Add a few cilantro leaves for an herbal note.
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.
