Of all the places a Mexican cocktail could be born, the homestate of tequila is a promising start. Born in Jalisco, Mexico, the Cantarito cocktail (like the Paloma) is a local legend. Less glossy and lesser-known than the grapefruit prima donna, this Mexican resident prefers clay pots (AKA cantaritos) to glassware and roadside stalls to fancy bars.
Beyond the rustic aesthetic (a nice break from almost every other cocktail), the clay pot is also a tactical move. For a drink originating in the subtropical heat of Jalisco, proper insulation is essential.
To prepare the porous clay for the cocktail, the cup is soaked in water for at least 20 minutes. This means that as the cocktail later sits (and inevitably warms up), the absorbed water will slowly evaporate, creating a prolonged cooling effect on the drink. Genius, right?
Now, similar to the Paloma, the Cantarito is also led by tequila and grapefruit, but the cocktail differentiates itself with balancing bursts of orange juice, mellowing any extra bitterness that can sometimes be sensed in a Paloma.
If you’re lacking the cooling presence of a clay pot, a highball glass will do just fine – this unpretentious drink won’t mind either way.
