Salmoncito Cocktail

History of Salmoncito Cocktail

The Salmoncito is a highball-style gin cocktail created in 2013 by Khristian de la Torre in Mexico City. Originally served at Artemesia and later popularized at other bars, it’s basically a pink gin and tonic. Its rosy hue (and the grapefruit garnish called a “supreme” that looks like a salmon) gave it the name Salmoncito. The recipe layers grapefruit in three ways (twist, juice, and garnish) with a dash of Campari and tonic for a deeply refreshing, slightly bitter twist on the G&T.

Ingredients for Salmoncito Cocktail

• 1 oz tonic water (plus more to top)
• 1½ oz London dry gin
• ¼ oz Campari
• ¼ oz fresh grapefruit juice
• Grapefruit twist and grapefruit supreme (for serving)

Instructions for Salmoncito Cocktail

1. Build: Fill a highball glass with ice. Pour in 1 oz tonic, then add gin, Campari, and grapefruit juice.
2. Top & Stir: Top with additional tonic water and stir gently with a bar spoon.
3. Garnish: Express the oil of a grapefruit twist over the glass and discard the peel. Add a grapefruit supreme slice on top.

Food Pairing with Salmoncito Cocktail

Citrus and bitterness make Salmoncito a natural with seafood and spicy Latin dishes. It pairs especially well with ceviche, grilled fish tacos, or shrimp with garlic. The Campari and grapefruit also stand up to richer meats – try it with smoked salmon or pork carnitas, both accented by its herbal-grapefruit notes. For a contrast, it even works nicely alongside sweet-savory appetizers like prosciutto-wrapped melon or a citrus ceviche tostada.

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