The Cantarito: A Complete History & Classic Recipe

Clay cups cool under the Jalisco sun, their porous sides sweating as citrus juice and tequila mingle with a splash of grapefruit soda. A bartender squeezes oranges, limes, and lemons directly into the vessel, adds tequila blanco, then tops it with ice and a fizzy burst of Squirt or Jarritos Toronja. A pinch of salt, a stir with a long spoon, and the drink becomes what it has always been: refreshing, earthy, communal.

This is the Cantarito—a traditional Mexican highball rooted deeply in the culture of Jalisco, the birthplace of tequila. It’s bright, citrus-forward, effervescent, and rustic. More than a cocktail, the Cantarito is a celebration drink, a roadside drink, a plaza drink, a family drink. Authentic, unfussy, and deeply regional, it has traveled from small Mexican towns to bars around the world while still retaining its folkloric heart.

Let’s explore its cultural roots, its evolution, its craft technique, and how to make a perfect Cantarito today.

I. Origins

The Cantarito is native to Jalisco, Mexico, specifically to the towns surrounding the Tequila Valley such as:

• Amatitán

• Tequila

• Arenal

In these towns, roadside stands and market vendors have sold Cantaritos for decades—often in festive terracotta cups that give the drink its name.

What Is a “Cantarito”?

A cantarito is a small, handmade clay vessel traditionally used to hold drinks in central-western Mexico.Characteristics:

• Slightly porous

• Naturally cooling

• Earthy, mineral flavor

• Perfect for citrusy, refreshing beverages

Locals fill these vasos de barro with tequila, citrus, salt, and fizz. The clay keeps the drink cold long after glass would warm.

The Predecessor: The Paloma

The Paloma (tequila + grapefruit soda) is better known internationally, but the Cantarito predates it as a more complex, more citrus-forward, and more communal relative. Instead of one citrus, it uses:

• lemon

• lime

• orange

plus a splash of grapefruit soda.

It’s not a bar invention—it’s a folk drink.

II. Historical Evolution

Early 20th Century: Tequila Country Tradition

Before commercial grapefruit sodas were widely available, Cantaritos were made with:

• fresh citrus

• water

• salt

• cane sugar

• local tequila

They were served in clay vessels to farm workers and travelers seeking refreshment under intense Jalisco heat.

1950s–1970s: Bottled Sodas Arrive

With the rise of:

• Squirt

• Jarritos

• Fresca

the Cantarito evolved into its modern fizzy form. Vendors began using soda for:

• sweetness

• carbonation

• grapefruit character

This era cemented the recipe we know today.

2000s: The Drink Crosses Borders

As tequila gained global prestige and craft bartenders looked toward regional Mexican drinks, the Cantarito appeared on:

• agave-focused cocktail menus

• Mexican restaurants abroad

• craft highball programs

It became known as the rustic sibling to the Paloma.

Today: A Global, Yet Still Local Staple

While now found in international bars, the drink remains most authentic when sipped from a clay cup on a roadside in Jalisco—often garnished with a towering stack of ice, fruit wedges, and a pinch of salt.

III. Ingredients & Technique

The Cantarito’s balance relies on fresh citrus, high-quality tequila, and the earthy temperature-stabilizing clay cup.

Tequila

Traditionally:

• Tequila blancoWhy blanco works:

• crisp

• vegetal

• pure agave flavor

• plays well with bright citrus acid

Reposado adds vanilla and caramel notes, but changes the drink’s spirit-forward freshness.

Citrus

The hallmark of the Cantarito. Always fresh, never bottled.

• Orange (sweetness + body)

• Lime (sharp acidity)

• Lemon (round acidity with floral notes)

These three create a vibrant, layered acidity.

Grapefruit Soda

Traditional choices:

• Squirt (most iconic)

• Jarritos Toronja

• Fresca

• Sidral Mundet Toronja (rare but excellent)

Salt

A pinch heightens citrus and tempers bitterness.

Ice

Plenty of it. Clay cups insulate exceptionally well.

The Clay Cup

The porous terracotta:

• absorbs some liquid

• cools via natural evaporation

• adds a subtle earthy minerality

• keeps the drink cold for up to an hour

Clay is central to the drink’s identity.

IV. Cultural Significance

A Drink of the People

The Cantarito is not a bar cocktail—it is:

• served by vendors at markets

• poured at family gatherings

• sipped during festivals

• enjoyed roadside in tequila country

It represents hospitality, simplicity, and refreshment.

A Symbol of Jalisco

Few drinks express Jalisco’s terroir—the birthplace of tequila—as authentically as the Cantarito.

A Social Ritual

Part of the joy is the making:

• citrus squeezed directly into the cup

• tequila poured generously

• ice stacked high

• soda fizzing over the rim

It’s meant for sharing, celebrating, cooling off, and relaxing.

A Counterpoint to Modern Mixology

In a world of clarified juices and complex syrups, the Cantarito is proudly:

• rustic

• unpretentious

• handmade

• raw

• tradition-first

Its charm is its simplicity and authenticity.

V. How to Make the Classic Version Today

Recipe — The Classic Cantarito

Ingredients

• 2 oz (60 ml) tequila blanco

• 1 oz (30 ml) fresh orange juice

• ½ oz (15 ml) fresh lime juice

• ½ oz (15 ml) fresh lemon juice

• Pinch of salt

• Grapefruit soda (Squirt, Jarritos, etc.) to top

• Tajín (optional rim)

• Orange, lime, or grapefruit wedge (garnish)

Method

1. Rim the clay cup with Tajín (optional, but popular).

2. Add orange, lime, and lemon juice to the cup.

3. Add tequila and a pinch of salt.

4. Fill the cup with ice—nearly to the top.

5. Top with grapefruit soda and stir gently.

6. Garnish with citrus wedges.

Specs

• Glass: Traditional clay “cantarito” cup or highball

• Ice: Cubes or pebble ice

• Garnish: Orange, lime, or grapefruit wedge

• Style: Rustic, citrus-forward, refreshing

Technique Notes

• Don’t shake—this is built in the cup.

• Clay cups improve the drink; chill one beforehand if possible.

• Use high-quality blanco to keep flavors clean.

• Adjust citrus to taste; oranges vary in sweetness.

Variations & Lineage

• Spicy Cantarito: Add jalapeño slices or Tajín inside the drink

• Frozen Cantarito: Blend all ingredients with crushed ice

• Cantarito Especial: Add a splash of grapefruit juice for more bite

• Paloma: Simplify to lime + grapefruit soda + tequila

• Tejuino-Cantarito Hybrid: Add a splash of tejuino for Jalisco street authenticity

Service & Pairing Tip

• Best served with tacos al pastor, grilled meats, ceviche, elotes, or chicharrones.

• Avoid overly sweet foods—they dull the citrus brightness.

VI. Modern Variations & Legacy

A Rising Star in Agave Cocktail Culture

As tequila and mezcal bars expand globally, the Cantarito is rising from regional specialty to international favorite.

A Drink That Refuses to Be Over-Complicated

It remains popular because it embodies:

• freshness

• balance

• tradition

• drinkability

Its simplicity is its strength.

Legacy

The Cantarito endures as:

• one of Mexico’s greatest citrus cocktails

• a symbol of Jalisco’s culture

• a refreshing, unpretentious classic

• an essential expression of tequila terroir

It is a drink equally at home on a dusty roadside in Mexico or behind a polished cocktail bar in New York.