The Story Behind The Cantarito
Think of the Cantarito as a love-child between the Paloma and Hurricane — punchy and refreshing with ingredients like fresh orange, lime, grapefruit juice, and a satisfying splash of grapefruit soda (we recommend Squirt).
This tequila-based drink’s exact origins are unknown, but it has been long-served at the bars, cafés, and roadside stands of Jalisco, Mexico. Some insist on serving it with a salted rim of Tajín and drizzled Chamoy — a tart, syrupy Mexican condiment made from pickled fruit. While not essential, this addition brings a nuanced, spicy touch to the cocktail’s citrus-forward profile.
The Cantarito gets its name from its signature serving vessel. Though not pictured above, it’s most often served in a small clay pot called a jarrito, which is intended to keep the drink colder for longer — even on the most sweltering days. But if you’re in a pinch, a Tom Collins glass or your favorite mug will do the trick.
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