This cocktail from Washington, D.C.’s Espita Mezcaleria is a riff on a Margarita, made with mezcal and rimmed with sal de gusano.

  • 1 1/5 oz Espadín mezcal
  • 3/4 oz Giffard triple sec
  • 3/4 oz Fresh lime juice
  • 1/4 oz Raw agave nectar
  • Garnish: Sal de gusano rim
  1. Rim a coupe glass with sal de gusano and set aside.

  2. Add all the other ingredients to a shaker with ice and shake until chilled.

  3. Strain into the prepared coupe glass.

Watch the video: Mayahuel, the Goddess of maguey (January 2022).