The Cantarito Is the Most Fun Drink I’ve Ever Had

The Lunazul Cantarito


– 2 ozs Lunazul blanco tequila – 3/4 oz grapefruit juice – 1/2 oz orange juice – 1/2 oz lime juice, freshly squeezed – Pinch of salt – 3 ozs grapefruit soda (Fever-Tree preferred), chilled – Tajín seasoning (for rim) – Lime wedge (for garnish)


1. Prepare a clay cantarito cup by soaking it in cold water for 10 minutes. 2. Rim the cantarito cup with Tajín seasoning. 3. Add tequila, fruit juices and salt into a cocktail shaker with ice and shake until well-chilled. 4. Strain into the prepared cantarito cup over fresh ice. 5. Top with the grapefruit soda and stir briefly and gently to combine. 6. Garnish with a lime wedge.

The Lunazul Cantarito

During my last few trips to Jalisco, I’ve become entranced by a bustling roadside venue in Amatitán, an hour outside of Guadalajara, called Cantaritos El Güero. There, I’ve watched the staff pour full bottles of soda, juice and tequila into giant clay pots, which were then shared amongst large groups of tourists and locals.

“The cocktail itself is a strong cousin to the Paloma but with the addition of orange and the Tajin rim that can sometimes be adhered to the clay ‘little pitcher’ with chamoy,” says Lynnette Marrero, an award-winning bartender and Lunazul brand advocate. “There are a few variations: Salt or saline into the mixture seems to be something unique.”

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