Cantarito Recipe
Mi Campo Blanco, grapefruit juice, orange juice, lime juice, Jarritos grapefruit soda, chili-lime salt rim
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Ingredients
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Cocktail
Rim & Garnish
Method
Rim & Prep
Put the chili-lime salt and optional kosher salt on a small plate and mix so the salts are evenly combined.
Run the lime wedge around the rim of a clay cantarito cup or a tall rocks glass to moisten the rim.
Dip the moist rim into the chili-lime salt, twisting to coat evenly. Set the cup/glass aside.
If you plan to use crushed ice, lightly crush ice now. Otherwise have large cubes ready.
Make the cocktail
Fill the rimmed cantarito cup or tall glass about two-thirds full with ice (large cubes or crushed).
Add 2 oz blanco tequila, 1 oz fresh grapefruit juice, 1 oz fresh orange juice and 0.5 oz fresh lime juice directly into the glass over the ice.
Stir gently with a bar spoon or long spoon to combine juices and tequila with the ice.
Top the drink with 4 oz chilled Jarritos grapefruit soda. Pour slowly to maintain some fizz.
Give the drink one gentle stir to integrate the soda without flattening it.
Garnish with a lime wedge and a grapefruit or lime wheel on the rim. Serve immediately.
Notes
Adjust sweetness/tartness by varying the grapefruit/orange/lime ratios to taste. For a sweeter cantarito, add 0.25–0.5 oz simple syrup (not included above).
Traditionally cantaritos are served in clay cups (cantaritos) which slightly mellow the flavors; use a chilled glass if clay is unavailable.