Gusano “Worm” - A Spring Cocktail

Thomas Perez created our March Cocktail of the Month, Gusano or "Worm". If you are looking for a cocktail to pair with stinging nettle risotto or seared black sea bass? This is one that will wow your friends!

By / Photography By Katie Park | March 24, 2016



 1.5 oz. Toro de Lidia tequila

 1.5 oz. fresh pineapple juice

 ½ oz. fresh lemon juice

 1 sprig of Thai basil

 Dash simple syrup

* Sea or volcanic salt for the rim of the glass. Experiment with different coarse salts to see which one you like best.


1. Muddle Thai Basil with Simple Syrup.

2. Pour tequila and lemon juice in a pint glass full of ice and stir.

3. Pour into a bucket glass and garnish with Gusano salt on rim.

Inspired by Mexico, featuring Toro de Lidia tequila and tropical fruits with hints of smoke and earth this cocktail is designed to get your taste buds excited for spring.

When it comes to food and beverage pairings, I take notes on the ABC’s, acidity, balance and character. From there I try and build flavor profile combinations that are unexpected and excite the palette. The Gusano is high in acidity, produced from the citrus and tropical fruits, while complex in character created by a few exotic herbs and salts.

I recommend pairing these flavors with:

Pan Seared Black Bass. The earth and smokiness of the drink compliments the crispy skin and can hold up to the natural sweet flavors of the fish.

Stinging Nettles Risotto. The citrus flavor of the stinging nettles and simplicity of the risotto balances the nuances of herbs and salt present in the cocktail. 

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