Serrano Pineapple Mezcal Spritz with Worm Salt
From Oaxaca to your glass — a Don Catrin recipe.
Story
Serrano chile gives a clean, green heat. Pineapple brings sweetness. Mezcal brings smoke.
Worm salt frames the flavors so the heat feels bright, not overwhelming.
A spritz that wakes the palate and stays light.
Yield: 1 cocktail | Time: 10 minutes
Ingredients
- 1.5 oz mezcal
- 1 oz pineapple juice
- 1/2 oz fresh lime juice
- 1/2 oz serrano syrup
- 2 oz sparkling water
- Worm salt (for rim)
- Ice
Method
- Rim a wine glass with worm salt and fill with ice.
- Add mezcal, pineapple, lime, and serrano syrup; stir lightly.
- Top with sparkling water.
To Serve
Garnish with a thin serrano slice.
Notes & Variations
- Use jalapeño syrup for a milder heat.
Ritual
Sip slowly — the heat builds after the smoke settles.
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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