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!
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.
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
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.
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
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.
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!
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.
I tried it. Tasted so good, like an affogato. Like vanilla ice cream with some coffee. With just two ingredients, I didn’t know that was possible. And I thought carajillos were mid after I tried it once with just a couple of seconds on the shake. Damn near incredible. God bless
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.
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!!
Leandro, have you had the upgraded Paloma? Stevethebartender made a video on it and it contained a grapfruit oleó saccharum with lime, salt, campari, and soda water. It certainly doesn’t beat the original as that is more of a summer sipper but it certainly is tasty and has complexity to it.
“Hola Móni, otro maravilloso pueblo mágico lleno de gente encantadora, y tu familia de RUclips. 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 feel like the “michelada” is missing in this video. Or does it not count as a cocktail because of it’s beer based. Could also see a whole video dedicated to the “michelada” because there are several versions of it.
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!
I love your channel but your Vampiro recipe surprised me because, here in Mexico, it is not prepared with tomato juice, in fact the vampire recipe is grapefruit soda, sangrita, tequila, salt in the glass and maybe a little lemon , nothing more.
May I ask how much espresso in the Carrajillo? A "double shot" is kind of an arbitrary measurement in the world of coffee. When I make a "shot" of espresso with my Flair lever machine, I use 18 g. of ground coffee and produce 36 ml of espresso.
There's a range, modern espresso are more up dose than OG, so you have 18 to 22 g as a common dose for a doppio, and the modern ratio range is 2-3 (so if you have 18g you would have 36 to 54 g yield). So in the end, experiment and go with the amount that you prefer, those measurements are there just to be a guide and get you started
@@FrankSeiken my apologies. I meant to put 36g. I don't measure the espresso output in volume, I weigh it. I guess I'm just used to 36g of water equalling 36ml of water. It may be different with the amount of dissolved solids in espresso.
Dude, you totally missed the most important part of the cantarito, to glaze the pot with a mix of chamoy sauce and chilli powder... Critical aspect, great video tho
@@TheEducatedBarfly Is that the term where it looks like all the pauses were aggressively edited out? That's a lot of "ums!" 😁😁 This one struck me as a whole lot more cuts than usual, so Im merely curious if you switched up what you were using for post. The actual instructional content is wonderful as always.
Granadine in a vampiro?? Really?? Vampiro is Made with sangrita! And grapefruit soda.🥲🥲 But not judge, i'm gonna try your versión, maybe it's better than the original 🤣
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.
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.
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!
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.
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.
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
Its great to see the carajillo! i had it a few times in CDMX, the best one i had they torched the liquor 43 to burn off some alcohol and bring out more of the caramel notes.
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
Hello! Great video, but.... You don't need to use Arrete for cocktails. I'd recommend Cazadores. Arrete is better quality Tequila, so... The paloma is normally made with Squirt (Grapefruit Soda) the version you made is more like for fancy ( or self- marketing restaurants and stuff like that) the Cantarito IS MADE WITH: Grapefruit Soda, Like juice, grapefruit juice, orange juice, salt and Tequila. The Carajillo sounds great with Charanda, but doesn't need it. Most restaurants and bars simply add Liquor 43 and Espresso and the Sangrita doesn't need Reposado. Just Blanco. Also, you used the traditional ingredients for the Cantarito, but no need shaking. Great video, but.... Not like what we do in Jalisco.
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)
Well, on the Cantarito.. you got the order of the ingredients wrong. (Which is key) 1st is add ice to the cántaro 2nd salt - 2 pinch of salt per glass. Add the lime directly on. Let sit for like second or 2. Add the orange juice/grape fruit. Tequila(typically 2 shots) Soda is that last step. I know, I know it all will be mix in. Well you be surprised that the order of the mix matters to bring the best flavor. Salud! I agree with comment you should look into Sotol!
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 know most Mexican recipes vary from region to region, but a Vampiro with tomato juice is just plain wrong, Vampiro is made with sangrita, which is mainly citrus juice, chili and spices. Also, at least from my experience, any bar you visit will have a nice drinks menu, specially mezcal based cocktails.
Fun Fact: we don't drink Margaritas as Americans believe we do. In fact, a place where Margaritas are prevalent is what we would deem a tourist spot, especially those made in the slurpee machines. If we have a Margarita it has to be 1000% fresh, on a hot day in the Sun, most likely with a meal. It's just not that enjoyable with everything else available. It was seen as a grandma's Sunday's cocktail to an extent, not a party starter, besides the quality is so inconsistent as it where they use the least quality spirits in them. Why Americans adopted this as their favorite Mexican drink staple is beyond us.
@The Educated Barfly I think you got a few people going because you claimed it was superior to the original Paloma. As you said, leave it to the drinker and just say it is a good alternative to the typical Squirt version. Haha
I mean the drinks seem pretty basic they way he is doing them. Honestly, Mexicans like the to add more acidity from the sweet citrus of lemons, grapefruits and oranges. Aldo need to add tajin or even fresh made grounded Chilli powder with grasshopper salt. Squirt or Fresca are fine, but many fine dining use sparkling water to give gas flavor to drink. They way he is preparing the drinks are watered down.
As a mexican i'm glad you are trying to put Charanda on the map
Also you should give a try on Sotol and Pox
As a bean*
El tarascó 🔥🔥
@@ttvskrillex 🤓
What is Pox?
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!
You just answered your own question. It’s made with beer, hence not a cocktail. But I agree, I can drink micheladas any day. They’re so good!
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.
El uso de viuda de Sánchez para el vampiro es la vercion rápida y floja de un vampiro tradicional y es la más conocida
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 😀
Love Cantaritos El Guero!!! My fam is from Jalisco and we try to make a trip to that place every time we go visit.
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.
For sure, there’s a reason they sell canned Paloma’s in Mexico with Squirt and El Jimador blanco.
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
Jarritos grapefruit is killer 🔥🔥🔥
Couldn’t agree more the squirt/jarritos version is just outright better
Been loving the content lately, learning a lot of stuff that I wouldn't have come across anywhere else, would definitely appreciate a charanda episode
Oooh it’s coming
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.
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
Nah, Palomas are far more popular than cantaritos.
This content es LEGIT!
It’s true, those are the most popular cocktails in Mexico.
Man just because I seen you use quality, no additives fake tequilas, deserves a thumb ups and a subscribe! Congrats on a great video!
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.
It's called derecho
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!
Leandro uses ancho Reyes repeatedly on this channel!
we have a whole video on ancho reyes right here ruclips.net/video/ISaF3qAveRQ/видео.html
Is the corn liqeur nixtal?
The cantarito was my favorite when I lived in teocaltiche I was 18 years old in 1999
A good michelada also hits the spot! 🔥😋
Yea. Yea it does.
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.
I tried it. Tasted so good, like an affogato. Like vanilla ice cream with some coffee. With just two ingredients, I didn’t know that was possible. And I thought carajillos were mid after I tried it once with just a couple of seconds on the shake. Damn near incredible. God bless
Very nice coverage
My family is from Uruapan was just there in August. Loved seeing you use Uruapan Charanda ❤
okay, low key glad that I knew all the drinks referenced in this vidoe. All delicious recipes. Thanks!
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.
The Vampiro sounds awesome. I'll be making that this weekend.
I need to buy charanda next time I go back to my hometown👌🏼 I miss Uruapan
Si, great content!
Try to get your hands on a bottle of “el tarasco” it’s charanda. It is from my family’s hometown! It’s really tasty.
I live in Jalisco - The Vampiro is sold on the side of the road in a plastic bag with a straw!! The Carajillo is my favorite.
Some staff from a bar called Hanky Panky in Mexico did a guest shift at a bar in Toronto not too long ago. They were great.
Ranch Water cocktail that Texans say originated in Texas is actually from Mexico. You have to make it with Topo Chico.
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!!
Regal shaking is always 🙌🏼
Vampiro is a veryyyy olddd cocktail, it was very common when I was 19 yro.
Vampiros are classicly made with Viuda de Juarez Sangrita + tequila
Leandro, have you had the upgraded Paloma? Stevethebartender made a video on it and it contained a grapfruit oleó saccharum with lime, salt, campari, and soda water. It certainly doesn’t beat the original as that is more of a summer sipper but it certainly is tasty and has complexity to it.
Yeah I’ve had it it’s from Bartender Zac Overman
You should do El Vampirito- Tequila blanco, Sangrita de la viuda de Sanchez, lime, salt and Squirt.
“Hola Móni, otro maravilloso pueblo mágico lleno de gente encantadora, y tu familia de RUclips. 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 know it's not a straight spirit cocktail but i would have liked to hear your take on a michelada.
Now I have to go buy some Charanda to try it.
I use grapefruit juice AND grapefruit soda in my Paloma.
Some parts of Jalisco add pineapple juice to the cantarito.
I moved to Canada this year. I miss having a Carajillo every time I eat out
I was hoping to see some michelada recipie.
Uuuuh, Charanda hits harder than Tequila, take it easy!!
Vampirito without sangrita is sacrilegious
Puro México
I feel like the “michelada” is missing in this video. Or does it not count as a cocktail because of it’s beer based. Could also see a whole video dedicated to the “michelada” because there are several versions of it.
I like your Paloma recipe. I use a very similar one, except I like to use giffard’s pamplemousse instead of the gf bitters 👌🏼
BTW, In Mexico, a lot of people drink "Carajillo" as a dessert cocktail. Nobody drinks it before or during lunch/dining.
agreed, as dessert or digestive (digestivo) after dinning
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!
Great use of actual tequila!!
Who distributes Charanda Uruapan?
Can you do Spain next?
Vampiros is my favorite drink 🥤 👍👍
No Muleta cocktail?
Oaxaca Old Fashioned
Not a Mexican cocktail…but Mexican themed…
Can you substitute agave nectar for the simple syrup?
Yep but you’ll bring extra flavors into the drink
Definitely. Find some Senor Maguey agave nectar, if you can.
I am unable to find Charanda where I live. What would be a good substitute?
Very sad michelada wasn't I this video :(
hey im in canada and cant get my hand on charanda. any substitution youd recommend?
Can you make the Oaxaca milk punch from R&D in Philadelphia?
i had no idea the Paloma was that popular. i tried ordering one at our local Mexican restaurant and they didn't have grapefruit juice or soda.
You should try a perro salado
I love your channel but your Vampiro recipe surprised me because, here in Mexico, it is not prepared with tomato juice, in fact the vampire recipe is grapefruit soda, sangrita, tequila, salt in the glass and maybe a little lemon , nothing more.
I like to put Tajin in my Cantaritos
OMG 😋🤤
I really thought he was going to do something with mezcal, like a Mezcalina or Jamaiquina
May I ask how much espresso in the Carrajillo? A "double shot" is kind of an arbitrary measurement in the world of coffee. When I make a "shot" of espresso with my Flair lever machine, I use 18 g. of ground coffee and produce 36 ml of espresso.
There's a range, modern espresso are more up dose than OG, so you have 18 to 22 g as a common dose for a doppio, and the modern ratio range is 2-3 (so if you have 18g you would have 36 to 54 g yield). So in the end, experiment and go with the amount that you prefer, those measurements are there just to be a guide and get you started
I just realized you put your yield in ml, is better to keep it in grams, so as I said, 18g of coffee to 36 g yield (up to 54g yield)
@@FrankSeiken my apologies. I meant to put 36g. I don't measure the espresso output in volume, I weigh it. I guess I'm just used to 36g of water equalling 36ml of water. It may be different with the amount of dissolved solids in espresso.
Make a book!
Dude, you totally missed the most important part of the cantarito, to glaze the pot with a mix of chamoy sauce and chilli powder... Critical aspect, great video tho
so a pinch of salt in every cocktail? Will try in my Manhattan tonight
Don't want to be nit picky, but the thumbnail spells "hencho" rather than "hecho". Great drinks otherwise.
Man, I saw the "these drinks Mexi-Can" this morning and was like, "I bet that title is changed before the day is out."
It's back! It was George Lopez that did that joke, wasn't it? (marius)
@@TheEducatedBarfly love the channel. keep up the good work!
I love it! Viva México, Cabrones! 🇲🇽🇲🇽🇲🇽💚🤍❤️
You should of said "Look into the past..." then did the Doodle doodle doodle thing from Wayne's world.🤣
Did that already... in one of the italian videos ;)
@@TheEducatedBarfly oh shit did I forget or miss it. Time to go back!
He messed up the cantarito
No, no, no, no, no, no, NO. Eso no es un vampiro
That's not a vampiro
This guys knows very little about what Mexico drinks!
you guys using an "ai" editing thing now? really twitchy. hard to watch.
by twitchy, do you mean jump cuts?
@@TheEducatedBarfly Is that the term where it looks like all the pauses were aggressively edited out? That's a lot of "ums!" 😁😁 This one struck me as a whole lot more cuts than usual, so Im merely curious if you switched up what you were using for post. The actual instructional content is wonderful as always.
Granadine in a vampiro?? Really?? Vampiro is Made with sangrita! And grapefruit soda.🥲🥲 But not judge, i'm gonna try your versión, maybe it's better than the original 🤣
I loved this video and your work by the way👌🏻
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.
Could you make some drinks with mezcal
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.
The Paloma is a super refreshing drink - right on !!!!
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!
Limantur Mexico City consistently one the best places for cocktails.
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.
Yumbab also makes a nice replacement for Licor 43 in a Carajillo.
that abasolo whisky is amazing, will try nixta, thx!
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.
Don’t use tomato, there’s premade sangritas. Viuda de Sánchez is a slid choice and makes great Vampiros
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
Its great to see the carajillo! i had it a few times in CDMX, the best one i had they torched the liquor 43 to burn off some alcohol and bring out more of the caramel notes.
I'm really surprised I didn't see Clamato used, lol.
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
Hello! Great video, but.... You don't need to use Arrete for cocktails. I'd recommend Cazadores. Arrete is better quality Tequila, so... The paloma is normally made with Squirt (Grapefruit Soda) the version you made is more like for fancy ( or self- marketing restaurants and stuff like that) the Cantarito IS MADE WITH: Grapefruit Soda, Like juice, grapefruit juice, orange juice, salt and Tequila. The Carajillo sounds great with Charanda, but doesn't need it. Most restaurants and bars simply add Liquor 43 and Espresso and the Sangrita doesn't need Reposado. Just Blanco. Also, you used the traditional ingredients for the Cantarito, but no need shaking. Great video, but.... Not like what we do in Jalisco.
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)
Well, on the Cantarito.. you got the order of the ingredients wrong. (Which is key)
1st is add ice to the cántaro
2nd salt - 2 pinch of salt per glass.
Add the lime directly on.
Let sit for like second or 2.
Add the orange juice/grape fruit.
Tequila(typically 2 shots)
Soda is that last step.
I know, I know it all will be mix in.
Well you be surprised that the order of the mix matters to bring the best flavor.
Salud!
I agree with comment you should look into Sotol!
Two great tequilas---Props to you sir.
Great to see quality tequilas, and I NEED that rum!
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.
There's this one drink that we make. Basically it's just tequila, grapefruit soda and monster energy drink/redbull.
I know most Mexican recipes vary from region to region, but a Vampiro with tomato juice is just plain wrong, Vampiro is made with sangrita, which is mainly citrus juice, chili and spices.
Also, at least from my experience, any bar you visit will have a nice drinks menu, specially mezcal based cocktails.
Fun Fact: we don't drink Margaritas as Americans believe we do. In fact, a place where Margaritas are prevalent is what we would deem a tourist spot, especially those made in the slurpee machines. If we have a Margarita it has to be 1000% fresh, on a hot day in the Sun, most likely with a meal. It's just not that enjoyable with everything else available. It was seen as a grandma's Sunday's cocktail to an extent, not a party starter, besides the quality is so inconsistent as it where they use the least quality spirits in them. Why Americans adopted this as their favorite Mexican drink staple is beyond us.
@The Educated Barfly I think you got a few people going because you claimed it was superior to the original Paloma. As you said, leave it to the drinker and just say it is a good alternative to the typical Squirt version. Haha
Pro Tip: If you want to celebrate our culture and history, september 15th is the day your´re looking for. (Our independence from Spain), Not 5 de Mayo
I mean the drinks seem pretty basic they way he is doing them. Honestly, Mexicans like the to add more acidity from the sweet citrus of lemons, grapefruits and oranges. Aldo need to add tajin or even fresh made grounded Chilli powder with grasshopper salt. Squirt or Fresca are fine, but many fine dining use sparkling water to give gas flavor to drink. They way he is preparing the drinks are watered down.
I gotta say Mexico is more about Spirit sipping than cocktails, Whiskeys, tequilas and mezcales amongst them
That’s not a Mexican vampiro, it’s usually done with viuda de Sanchez instead of tomato juice