The trick with Carajillos that you will see if you go to a restaurant where they prepare it at the table (I recommend El Cardinal in CDMX) is that you only put a couple of ice cubes in the shaker and you shake it until they're gone - that may take 30 seconds. Magic happens, really. If you don't do this you end up with cold espresso and licor 43. Believe me, there is a difference between a 10 second shaken Carajillo and one that goes until the ice is gone. Try it. If you have dense ice (such as from a silicone ice cube tray) use 2 cubes and shake until they're gone, if you have ice from an ice maker use 3-4. If you want the drink to remain cold add more cubes after you pour into the glass.
He forgot probably the most well know in all parts of mexico "Michelada" granted its made with beer so maybe that's why. Also, from Jalisco and we add a bit more to the Cantarito, mainly to accommodate the Mexican pallet but I would say it's a solid recipe for those trying it out the first time!
In amatitan, jalisco, there's a place called Cantaritos El Guero. They have cantaritos so big they literally pour 2 full bottles of tequila in it. There are a few vids on youtube, it is great 😀
I gotta tell you Leandro, I don’t think there is any reason not to use Squirt in a Paloma. It has something more tart and citric than the juice/simple/soda water combo. It’s going to be more consistent than than fresh gf juice. Now, Squirt in addition to fresh gf juice is fantastic because you get the citric acid kick of the squirt, and some beautiful color and citrus texture from the juice.
Squirt is good but have you had a Paloma with the Jarritos Grapefruit soda? I think it beats out Squirt as it doesn’t taste as sugary and has more of a citrus taste in my opinion.
I think the squirt version is great but there’s always a reason to do things differently. I think getting stuck on certain versions because they’re traditional or that’s how it was created is an enemy of progress and I maintain that there’s more than one way to make a drink and what’s best is a decision left to the drinker. You’ve made good points but that doesn’t mean that the drink in this video isn’t fantastic in its own way
As a mexican I was a little dissapointed you didn't use sangrita in the vampiro; that's where the name comes from, sangrita, sangre, blood in English, so: vampiro, or vampire. But your recipe does seem very very interesting, I'd love to try it out. Your paloma looks very very good amigo. Cantarito's can have some variations, I'd say your cantarito maybe was a little short on salt, but it looks soooo god bro. Try adding chamoy and Tajin to your cantarito's rim, it's amazing.
I think the Sangrita version of the Vampiro is the most prevalent in Mexico, at least in Jalisco most places make it this way. and I know many people think the Margarita is the most popular drink but its really the Cantarito or just a good ol' tequila, squirt and soda water
Also a very traditional and usually never talked about spirit is mexican aguardiente, white sugarcane spirit. And a cocktail thats also very popular and traditionally made in a lot of small towns is a Pajarete or Cafe de Olla.
For 5 de Mayo, I've always liked the idea of 'The French Intervention' cocktail because of the name, since that was exactly what the Batalla de Puebla was about, as the only Mexican ingredient in the cocktail is tequila.
In the height of laziness the other night, I poured a couple of oz of mezcal in a glass, put in a pinch of sal de gusano and gave it a good stir, then dropped in a dried lime wheel. It was surprisingly good.
Mexican here, I have a recipe you may have an into, but here it is: Fill a shot glass with your favorite Tequila. Grab a pint glass, flip it upside down. Place the shot glass inside the pint glass until the rim of the glass touches the pint. Flip both over holding both carefully, the pint glass should be standing up while the shot glass is upside down still holding the Tequila inside. Pour in your favorite Mexican Lager on top. Top with a bit of dark soda. Every time you take a sip, a bit of Tequila pours out of the shot. Submarino Rojo (Russian Submarine)
Might be the first time a Vampiro has ever been served that beautifully. Usually it's served in a bag, on the side of the road 20 miles outside of town.
As a Mexican on the wine trade business (as well as spirits), I’m so glad you have a bottle of Arete tequila, that is a really good one not like the most popular brands that are thrown to the US market, I personally prefer mezcal and White tequilas that are more complex and sort of sweet of the agave instead of excessive masking of flavors with barrel aging
I recommend you try cocktails with an ancho chile liqueur called ancho reyes, as a bartender in Mexico I can say that it is one of my favorite liqueurs, besides that we also have a corn liqueur that you should try, they are very interesting and allow you to play with the flavors in unique ways, excellent video! Cheers!
A bartender in Mexico introduced us to adding a splash of light beer to a Paloma, not soda. It adds a touch of creaminess and effervescence. So darn good!
Love to see people pulling away from the typical margaritas and even more so promoting mexican spirits that aren't as popular, not even everywhere in Mexico like Charanda. Thanks! Deeply appreciated!
The vampiro is famous in chapala. We drive from guadalajara go get it on new years. When I tried to remake i used salt, pomegranate,orange and lime juice with heredura reposado
The issue with Charanda is the same issue we are starting to have with avocado, they are from Michoacan and its a state where narcos have take over most of things. SOOOO in a happier note... a drink suggestions... For diferent carajillo...There is Corn Liquor made by Abasolo Distillery (They also make Whiskey), Its called Nixta, substitute the 43 Liquor with it and it gives it an amazing flavor, Nixta kinda has a flavor reminiscent of corn bread.
I thought that might be the case. On the Carajillo riff it is pretty good, I love the smell of Nixta, pretty exciting times for Mexican Whisky, unlike non Mexican agave spirits I'd say.
Your vampiro recipe is nothing like we do it here in Mexico, we don’t use granadine nor tomate juice, we use Sangrita. The only place I have seen that uses tomate juice as a replacement for Sangrita is in those all inclusive resorts that are full of gringos.
Holy shit! Long time I don’t see that bottle. I live my from 7-14 in Uruapan Michoacán loved, best childhood a kid could ask for, small city with a lot to explore in weekends in the surrounding areas.
I had a cantarito in the small island of janitzio with my father and the use middle fresh fruit and left it in the cup with a chamuy and spiced rim. Perfect cocktail with a stunning view. Still have the cup from that day
You would normally use sangrita in a vampiro, sangrita is basically orange juice with chili The cantarito is called cantarito because the clay mug or pot that is served in. Clay pot translates to cantarito, or at least that is one of the closest translations
Hi there from Mexico City, I loved the variations you made, they look yummy! As for the Vampiro’s history, I’m not sure where they com from, but its very usual to find them in the street fairs along with the Cantarito (also known as Jarrito) you can see people jumping into carnival rides while holding these cocktails in their hands, not kidding
This is a huge upgrade of this cocktails, I'm from Aguascalientes Mex, I have made some of yours recipes in my house, all has been the Best of the Best. Saludos
As a Mexican I have to admit that “Carajillo” is a Cuban drink but it is very famous here and the way you prepared it is very accurate. Thank you very much for your video!
@@TheEducatedBarfly I started to investigate and you are absolutely right, thank you very much for the clarification! By the way, I had never tried a carajillo that included Charanda (which is a distillate that many Mexicans are unaware of) but I think it suits it quite well! If possible, I would like a video using different distillates of Mezcal (Tequila, Bacanora, Sotol, Mezcal, Raicilla, etc.) to see what they can do with those drinks, since in Mexico it is not common to make cocktails with these drinks. thanks for your answer!
“Hola Móni, otro maravilloso pueblo mágico lleno de gente encantadora, y tu familia de RU-vid. Aquí está mi receta para mi Cantarito favorito. 2oz (60ml) Tequila 1 1/2oz (45ml) Jugo de Naranja 3/4oz (22ml) Jugo de Toronja 1/2oz (15ml) Jugo de Lima Pizca de Sal Completar con 2oz (60ml) Refresco de Toronja Te envío a ti y a la cámara un enorme apapacho lleno de amor y respeto.
I have just made Vampiro and I gotta say this is one interesting cocktail. I was expecting it to taste strange in a bad way... but it does in a good one. So many contradicting flavors yet they work great together.
Thank you for your take on the vampiro, made this one myself with a quarter slice of onion and a sliced red pepper in the shaker, garnished the glas with salt and pepper mix and a jalapeno and orange slice. Not into bloody Marie's, but i do like the vampiro. Thank you again my favorite RU-vid bartender, you're a pro 👍👊🍸🍹
The Vampiro sounds interesting! I'm not a big fan of tomato juice. But since there's not a lot of it and several ingredients to balance it out, I kinda want to try it 🤔
Try it without the tomato juice, the original sangrita doesn't use tomato juice. Soak some white onion in lime juice, discard onion and mix with orange juice, grapefruit juice, granadine and whatever spice you like... cholula, or a dry piquin or chile de árbol, maybe some tajín.. and season with salt to taste.
I would always recommend a regal shake ( short shake with grapefuit peel in tin) to really get that last bit of depth from the oils, especially if you dont have fee brothers grapefruit bitters. Awesome video of my peoples cocktails!!
Yes, we are more about sipping a good shot of tequila or mezcal with our food. But many restaurants are no experimenting with cocktails. Recommend doing a video with Ancho Reyes
Amigo, I have a huge respect for your channel and have learned things here, First of all I thank you for sharing about Mexico culture, but there is some wrong or incomplete info, from a colleague bartender in México your sources this time are not the best. VAMPIRO: That might be a local specific recipe, Vampiro definetly uses Sangrita in it (homemade is the best) Then, tequila (gorgeous choise of repo btw) lime juice and freska, or gf juice w/ salt on the rim ....PALOMA; por favor do not get confused with the legendary BATANGA cocktail, that is the one Don Javier (rip) invented and that one has coke instead gf juice,/soda, besides that your crafted paloma looks great just missing a salt rim (volcanic salt works great)... CARAJILLO : Really nice twist I love charanda too, choice for the name "Carajillo Monarca"... CANTARITO: great ratio on the ingredients, but I would never shake it, maybe just a bit throwing. Sharing this with the best intention hombre, I will keep always watching and recommending your channel, Salúd!
My cantarito version I put ice in the cup, hand squeeze or cold press lime, orange, and grapefruit. You can use the measurements you have on the video. Add 1.5 or 2 oz of blue agave tequila depending how strong you want it. Stir with a spoon and then add jarrito grapefuit soda. You don't want the high fructose corn syrup ruining the taste of this beautiful drink. Then add salt and tajin on top of the ice and garnish. Save yourself the straw and drink it straight from the cup and enjoy the texture of the ice.
True that most Mexicans dont really drink cocktails when I go visit my family we mainly do beer or tequila with soda water if I am feeling fancy I do vampiros allllll day!
love your take on the Paloma. I hate when I ask for a paloma and they bring me a tequila squirt highball. When I make em for myself I use equal parts tequila and grapefruit juice, splash lime and agave, topo chico
If you use Mezcal (non smoked) and tamarind Jarritos in that cantarito with ice you will love it my friend, so hope you try it. Greetings from Michoacan.
