Cantarito recipe
A vibrant, citrus-forward Mexican highball traditionally served in an earthen clay cup.
Method: Build ·
Glass: Clay cantarito cup ·
Time: 3 min ·
Difficulty: Beginner ·
Family: The Highball Family
Ingredients
- 2 oz Blanco Tequila
- 0.75 oz Fresh Lime Juice
- 0.5 oz Fresh Orange Juice
- 0.5 oz Fresh Grapefruit Juice
- 3 oz Grapefruit Soda (chilled)
- 1 pinch Coarse Sea Salt (for rim)
How to make a Cantarito
- Moisten the rim of a clay cantarito cup with a lime wedge and roll the rim in coarse sea salt.
- Fill the cup with crushed or cubed ice.
- Pour in the blanco tequila, fresh lime juice, orange juice, and grapefruit juice.
- Top with chilled grapefruit soda and stir gently from the bottom up to integrate ingredients.
- Garnish with a fresh grapefruit wheel and lime wedge.
Garnish
Grapefruit wheel and lime wedge
Pro tip
Chill both your glassware and the grapefruit soda beforehand to keep the drink effervescent without over-diluting the citrus.
History of the Cantarito
Originating in the state of Jalisco, Mexico, the cantarito is a close relative of the Paloma, though its exact creation date and inventor remain undocumented in official historical records. Modern bartenders still keep Cantarito in circulation because the recipe shows a clear point of view without needless decoration.
Flavour profile
Citrusy, Effervescent, Saline, Refreshing
Variations
- Mezcal Cantarito — Substitute reposado mezcal for the blanco tequila to introduce a subtle smoky depth.
- Spicy Cantarito — Muddle two slices of fresh jalapeño in the bottom of the cup before adding ice and spirits.
- Hibiscus Cantarito — Add 0.5 oz of tart hibiscus syrup (agua de jamaica) for a deeper floral note and crimson hue.
Practise making the Cantarito in the free Virtual Bar game.