Coni’Seafood Cantarito

Coni'Seafood | Inglewood, CA

The Cantarito differs from the Paloma by virtue of its vessel; an earthenware cup known as a cántaro. At this Nayarit-style restaurant, owner Coni Cosio likes to dip the rim of the cántaro in chamoy, a condiment made from fruit, chiles and lime juice, and Tajin. The combination provides a lip-tingling counterpoint to the acidity and carbonation of the citrus juice and Squirt.

  • 2 ounces tequila, preferably Don Julio 70
  • 1 pink grapefruit
  • 2 limes
  • 1 orange
  • 1 teaspoon salt
  • 8 ounces Mexican Squirt

  1. If using a cántaro, fill with water and let sit for one hour to soak clay; this will prevent the tequila for absorbing. Dump water and dip rim of cántaro in chamoy, followed by Tajin and fill with ice.
  2. Combine the tequila, juice of half the orange, half the grapefruit, both limes, the sea salt and Squirt in the cántaro. Mix with bar spoon and garnish with slices of citrus.

Tagged: tequila