Cantaritos

A tequila highball from the agave heartland of Jalisco, the Cantaritos layers fresh orange, grapefruit, and lime over a blanco base, finished with a pinch of salt and a splash of grapefruit soda. Traditionally served in a porous clay jarrito de barro that keeps it cold and lends an earthy edge, it reads like a Paloma with more citrus and more swagger. Its roots trace to early-twentieth-century Jalisco, where field workers and, by legend, revolutionaries cooled off with it long before tourists made it famous.

RefreshingHighballClassic

Ingredients

2 ozTequila Blanco
2 ozOrange Juice(fresh)
1 ozGrapefruit Juice(fresh)
0.75 ozLime Juice(fresh)
Salt
Grapefruit Juice(grapefruit soda (e.g. Squirt), to top)

Garnish: Lime Wedge, Grapefruit Wedge

Preparation

Shaken · Clay cup (jarrito de barro) or Highball · Cubed

1.
add
Combine the tequila, orange juice, grapefruit juice, lime juice, and a pinch of salt in a shaker.
2.
shake
Add ice and shake until cold.
3.
strain
Pour, ice and all, into an ice-filled clay cup (jarrito de barro) or highball glass.
4.
top
Top with grapefruit soda (such as Squirt).
5.
garnish
Garnish with a lime wedge and a grapefruit wedge.

Flavor Profile

citrus

57%

dilution

42%

fruity

35%

sour

30%

sweet

20%

bitter

16%

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