Make it.
- Chill a rocks glass and rim it with lime, then dip into worm salt.
- Shake mezcal, lime juice, agave, and orange liqueur with ice.
- Strain over fresh ice into the prepared glass.
To Serve
Garnish with a thin lime wheel. Sip slowly; the rim does the talking.
Notes & Variations
Swap orange liqueur for a splash of grapefruit for a softer finish.
Ritual
Take a breath before the first sip. Touch the rim, taste the salt, then let the mezcal bloom. It’s a quick trip to Oaxaca without leaving the table.
Adapted from the existing Don Catrín recipe.
Story
A mezcal margarita is where fire meets citrus — a bright, clean snap softened by agave’s warmth. In Oaxaca, that first sip is less about speed and more about the pause before it, the rim that sets the tone.
Worm salt turns the rim into a ritual. Its smoky, savory edge brings depth to the lime, and a whisper of earth to the agave. It’s a small gesture that changes the whole experience.
This is a margarita that carries a place with it — not just a drink, but a tiny ceremony of salt, smoke, and sun.
