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.

Ingredients

2 ounces blanco or reposado tequila
1 1/2 ounces freshly squeezed orange juice
1 ounce freshly squeezed grapefruit juice
1/2 ounce freshly squeezed lime juice
1 pinch of salt
2 ounces grapefruit soda
Garnish: lime wedge

Directions

Fill a highball glass or clay cup with ice.
Add the tequila, juices, salt, and soda and stir.
Garnish with lime wedge.
*Note: If using jarritos, be sure to soak them in water first and dry before use.