Story
Toasted coconut brings warmth and a soft sweetness that feels almost dessert-like.
Mezcal and worm salt cut through with smoke and savory contrast.
This sour is smooth, layered, and quietly indulgent.
RECIPES / Drinks
Toasted Coconut Mezcal Sour with Worm Salt
From Oaxaca to your glass — a Don Catrin recipe.
Ingredients.
Made with
Worm Salt.
Meet your finishing touch ↗Make it.
- Dry shake all ingredients if using egg white, then shake with ice.
- Rim half the glass with worm salt.
- Strain into a coupe or rocks glass.
To Serve
Garnish with a sprinkle of toasted coconut.
Ritual
Take the first sip from the salted side — it balances the coconut beautifully.
Adapted from the existing Don Catrín recipe.
Notes & Variations
- Use aquafaba instead of egg white for a plant-based foam.
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.
