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From Oaxaca to your glass — a Don Catrin recipe.
Made with
Garnish with a thin grapefruit peel.
Take a sip from the salted side, then from the unsalted side — the contrast tells the story.
Adapted from the existing Don Catrín recipe.
Grapefruit’s bitterness pairs beautifully with mezcal’s smoke. Add worm salt, and the edges become sharper — in the best way.
This sour is crisp and assertive, with a finish that feels like charred citrus peel.
It’s a drink for those who like their brightness with depth.
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.
