FROM OAXACA, WITH FLAVOR. ✳ SAL DE GUSANO + SAL DE CHAPULÍN
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RECIPES / Drinks

Spicy Pineapple Mezcal Highball with Worm Salt

From Oaxaca to your glass — a Don Catrin recipe.

By carlos

8 minutes1 cocktailWorm Salt
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Spicy Pineapple Mezcal Highball with Worm Salt

Ingredients.

Don Catrín Worm Salt jar

Made with

Worm Salt.

Meet your finishing touch ↗

Make it.

  1. Rim a tall glass with worm salt and fill with ice.
  2. Shake mezcal, pineapple juice, lime, agave, and chile with ice.
  3. Strain into the glass and top with sparkling water.

To Serve

Garnish with a pineapple wedge and a light dusting of chile.

Ritual

Sip along the rim first. Let the salt and pineapple meet before the smoke arrives.

Adapted from the existing Don Catrín recipe.

Story

Pineapple and mezcal are a natural pair — sweet fruit and smoky spirit. A touch of heat turns the sip into a slow burn.

Worm salt adds a savory edge that makes the sweetness feel grounded and the smoke feel brighter.

This is a highball for warm nights and open windows.

Notes & Variations

  • Swap sparkling water for ginger beer for extra bite.

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.