The Cantarito is a regional specialty from Jalisco, Mexico, named for cántaro, the small clay vessel in which it is traditionally served. Essentially a Paloma dressed up with more fresh juice, the Cantarito is refreshing and bright, and easy to make.
Jarritos is the typical choice for grapefruit soda, but many cantinas and roadside stalls in Mexico have switched to less-sweet Squirt. We’ve seen recipes that call for simple syrup or agave nectar, but we think that a healthy pour of orange juice provides more than enough sweetness.
- 1 pinch Salt
- 1½ parts Blanco tequila or Aged tequila
- 1¼ parts Orange juice
- ¾ part Grapefruit juice
- ¾ part Lime juice
- 4 parts Grapefruit soda
Add all of the ingredients to an ice-filled glass or clay mug. Stir gently to integrate and top with ice. Garnish with a wedge of citrus and a dusting of chile salt (like Tajín or sal de gusano).
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- The Paloma’s Supercharged Sibling at PUNCH