First, you find all quality of Margaritas there – good, bad and ugly – but mostly, given the proximity of so much good agave juice, you’re most likely to find people nursing little caballitos of reposado tequila served with a side of spicy sangrita. (Mexicans drink more reposado than blanco or añejo varieties; the quality of the sangritas vary – some might as well be drawn from a vat of chunky commercial pasta sauce; others are rich and zesty, zinging with citrus, herbs and spices.)
At the Partida distillery in Amatitan, they serve a Cantarita, made punch-style, with lots of hand-squeezed citrus, some grapefruit soda and, of course, Partida. It’s much like the version served in the plaza in near-by Tlaquepaque, an open air spot surrounded by various bars and mingling mariachi wearing different colored suits. The cantarita there is served in deep dish casserole (cazuela), like a rustic Scorpion Bowl, suitable for slow, all-night sipping.
For friends and family at home, make by hand squeezing a lemon, lime, orange and half a grapefruit into a punch bowl filled with ice, and add tequila and grapefruit soda to taste.
For bar service, try this version:
- 1 1/2 oz. Partida Tequila
- 1 oz. freshly squeezed orange juice
- 1 oz. freshly squeezed lime juice
- 1 oz. freshly squeezed lemon juice
- 1 oz. freshly squeezed grapefruit juice
- splash grapefruit soda
Pour all into a tall glass filled with ice. Add slices of lemon, lime and orange. Serve with a straw.