Ben Fasman, Dove’s former beverage director and general manager, discovered the Cantarito while visiting the Lunazul distillery in 2012. “We’d been working with the jimadores [agave harvesters] in the fields and on the way back to Guadalajara, we passed a roadside stand; you ordered by pointing at which tequila you wanted and they’d chop up some limes, oranges and grapefruit and squeeze them directly into a cántaro and finish it with a spoonful of salt topped with Squirt and ice.”
Ben Fasman, Dove's Luncheonette | Chicago
- Pinch of salt
- 1 1/2 ounces blanco tequila, preferably Lunazul
- 1 1/4 ounces orange juice
- 3/4 ounce grapefruit juice
- 3/4 ounce lime juice
- 4 ounces Mexican Squirt
- In a ceramic tumbler, add all the ingredients, adding the Mexican Squirt last.
- Stir to integrate.
- Top with ice.
- Garnish with Tajín.