Cantarito Margarita Recipe

Rim the clay cup

Take a clay cantarito or an 18–20 oz short pitcher/cup. Rub a lime wedge around the rim, then dip the rim into a shallow plate with kosher salt or Tajín to coat. Set the cup aside in the fridge or freezer to chill while you prepare the cocktail.

In a cocktail shaker or mixing glass, add the blanco tequila (3 oz), fresh lime juice (1 oz), fresh orange juice (1 oz), agave syrup (0.5 oz) and tamarind paste (0.5 tbs).

Add 3–4 lime wedges, the orange wedge and grapefruit wedge to the shaker. Use a muddler or the back of a spoon to gently muddle the fruit pieces for 6–8 seconds—just enough to release juices and oils, not to pulverize the peel.

Fill the shaker with ice (about 1 cup or enough to come near the top), cap it, and shake vigorously for 8–10 seconds to chill and slightly dilute. If you prefer less dilution, stir briefly instead.

Remove the chilled, rimmed clay cup from the fridge/freezer and fill it about halfway with fresh ice (add additional ice if needed).

Strain the shaken mixture (including most muddled fruit solids) into the prepared clay cup over the ice. For a more rustic presentation, you can pour all contents including fruit bits.

Top the cocktail with Squirt or grapefruit soda (4 oz). Gently stir once or twice with a bar spoon to integrate.

Taste and adjust: if more tartness is needed, add a squeeze of lime; if sweeter, add a small splash (0.25 oz) of agave syrup and stir.

Garnish with a lime wedge on the rim and optionally a tamarind candy or tamarind straw. Serve immediately.