Everyone loves limonadas and sodas,
so we found a way to capture the
irresistible mix of citrus and
sweetness into a refreshing
bottle of goodness.
The pioneer of mandarin sodas packs
a powerful combination of tangy and
sweet that will reawaken your palate
with every sip.
Jarritos Guava soda.You’d never expect
sweet and sour to work together as
perfectly as they do in the refreshing
Jarritos Guava soda.
Nothing is better than taking a bite
of a perfectly ripe strawberry.
Until you try Jarritos Strawberry
soda. Priorities changed.
You’d never believe fruit could have
such a punch until you try our special
blend of fruits with 100% real sugar.
Real pulp from the tamarind pod, 100%
real sugar, and a touch of carbonation
makes this Tamarind drink something
worth venturing for.
Enjoy the exceptional summery flavor
and juiciness of pineapple. Made with
100% real sugar and a whole lot of
Experience tart, tangy and a kick
of sweetness with every sip. Also,
an insatiable need for another sip.
Probably the most delicious fruit of all,
turned into the most delicious soda.
Mango, 100% real sugar and a lot
So rich, made in México with 100%
real sugar and a special touch.
A really tasty one. Cheers!
You want some serious bubbles
back in your Club Soda?
In 1950, Don Francisco “El Güero” Hill founded Jarritos. He was an accomplished chemist and tinkerer who always left his beakers and journals all over the house, especially the dining room.
The original Jarritos flavor was coffee. Yeah, we know, most people like their coffee hot and not carbonated. So our founder gave fruitier fruits a try, and Mandarin was born. Other flavors soon followed, like Tamarind, Lime and Fruit Punch.
No fruit is harmed in the making of Mandarin-flavored Jarritos, unless you count those 30 million mandarins we go through every year. That’s almost the population of Canada! Hmm. Maple-flavored Jarritos, anybody?
The official anniversary of Jarritos is August 29th. On that day, we ask you to raise your favorite flavor of Jarritos in honor of our founder, Don Francisco “El Güero” Hill. While you’re at it, raise one on all the other days, too.
Jarritos was born in 1950. By 1960, it was being bottled and sold in 80% of Mexican states—making Jarritos the best-selling, naturally flavored soft drink brand in the country.
The name “Jarritos” might mean “goat shoes” in German, but it also means “little jugs” in Español. And whaddya know, traditional fruit-flavored aguas frescas were served in clay jugs to keep them cooler longer.
Want to hear something weird? The Jarritos logo has the colors of our most popular flavors, Mandarin and Lime, which are very similar to the colors of the original clay pots, which were naturally brown on the bottom and glazed green on the top. Coincidence? Yeah, probably.
It turns out that the original Jarritos jingle meant the same thing in the 1950s as it does today. “¡Jarritos, qué buenos son!” still means, “Jarritos: They’re so good!”
1,500 bottles of Jarritos are exported every minute. 45,000 glass bottles of Jarritos can be filled every hour at any of our bottling plants in Mexico. Laid end to end, they would measure 7.1 miles long, which is the same as 18,744 tamales!
As Jarritos has grown over the years, we’ve always sourced as much fruit as possible from different Mexican regions. We even have our own mandarin groves at an undisclosed location in Yucatán.
Where in the World?
Jarritos has been to more countries than some billionaire playboys. It is available in all of the locations you see above. Perhaps someday it will be sold on the moon, if there are thirsty moon people to buy it.
Planes, Trains and Other Things
Jarritos is too super fun to be delivered just by trucks. Boring! On their way to a store near you, some of our bottles are carried on boats across pirate-infested waters, just like in old-timey stories. They are also transported by planes and on bicycles driven by powerful luchadores.
You win some and you lose some, and sometimes you lose three months’ worth of glass bottles in a big, huge earthquake that happened in 2010 in Mexico. Oh, well. At least no one was hurt!
People are always underestimating tamarind, because it is weird and brown. But it is actually awesome. Tamarind provides shade for coffee plants and is part of Jarritos’ efforts toward sustainable farming.
GREEN AND ORANGE
Long ago, when green was just a color and not a thing where you have to recycle and eat granola, Jarritos was already working with local farmers to grow mandarins locally instead of importing them. It costs more, but it makes a delicious Mandarin soda.
Our original bottles were not labeled. People just knew what flavor it was by the color. And since we use real fruit flavors, we bet they could identify them just by taste. What are you doing this afternoon? Who wants to drink Jarritos blindfolded?
SO MANY SAMPLES
We want everyone in the world to try Jarritos, which is why we’ve given away 180 million ounces of Jarritos in the last 10 years. That’s enough ounces to fill 2.6 billion thimbles with Jarritos, if you wanted to do that for some reason!
Jarritos sodas consumed throughout the world are all produced in Mexico and made with cane sugar. Only real sugar guarantees the authentic Jarritos taste that families have loved for generations.
Created by Stephen O’Toole of El Catrin
Dip glass rim in sweet & spicy rimmer mix. Fill glass with ice. Combine 1.5 oz Añejo Tequilla, 0.5 oz Blue Curacao & 1 oz Bar Mix (2 ½ tsp water 1 tsp lime juice, 1 tsp lemon juice, & ½ tsp sugar) in a shaker and shake well. Pour over ice and top off with Lime Jarritos. Garnish with cucumber slices.
Strawberry for the Souls
Created by Joanna Matysiak of La Carnita
Combine 2oz Tequila, 1oz Lemon Juice and 3oz Coconut Water in a shaker and shake away. Strain contents into a mason jar (recommended glass) over fresh ice. Top up with 3oz Strawberry Jarritos, garnish with strawberry slices & a dehydrated lemon wheel and enjoy!
The Spring Break
Created by Fable Diner
Combine 1.5oz Beefeater Gin, 0.5 oz Elderflower Liqueur and 0.5 oz Fresh Lime Juice and shake. Pour over fresh ice in a Tiki glass (recommended glass). Add 5oz of Guava Jarritos. Garnish with Lime Foam and a Kiwi wheel.
Created by Julie Morrison of R&D
Combine 1 oz Lemon Juice, 1/2 oz Passionfruit Honey Syrup, 1.5 oz Leblon and 1 oz Yuzu Liquor into a shaker. Shake and strain into a wine glass full of ice. Add 4 drops of Thai Chili tincture and top with Strawberry Jarritos and garnish with a whole strawberry.
Created by Jacob Sharpe of Pray Tell
Rim a tall glass with 5 Spice Salt and fill with ice. Combine 1oz Cazadores Blanco Tequila, 0.5oz Cynar, 0.5oz Dry Vermouth, 0.75oz Lime Juice, 0.5oz Spicy Honey Syrup and 2 Dashes Angostura Bitters and shake well. Pour into tall glass and top with Fruit Punch Jarritos.
Created by Jay Jones of Vij’s Restaurant
Combine 1.5oz Pisco, 1.5oz Fresh Lemon Juice, 3/4oz Pineapple Syrup and ¼ Grapefruit Bitters into a shaker with ice cubes and shake briskly. Strain into a 16oz glass. Top with 4oz Mandarin Jarritos and fill with crushed ice to glass rim. Garnish with edible flowers.
The Cocky Fizz
Created by Kristen Magnusson of The Coop
Combine 1 oz Tanqueray Gin, 0.5 oz Elderflower Liqueur, 1 oz Lime Juice and 2oz Grapefruit Jarritos in shaker, add ice and shake well. Pour into glass, garnish with ½ Grapefruit wheel and 1 sprig of Rosemary.
Created by Nicki Laborie of Bar Reyna
Combine 1.5oz Tequila, 1.5oz Grapefruit Jarritos, 3/4oz Lime Juice and 3/4oz Agave Syrup in a shaker and stir well. Pour over ice and garnish with a slice of grapefruit.
Created by Aimee Normore of Jackpot Chicken Rice
Pour 6oz Mango Jarritos, 6oz Pilsner and 1oz Vodka into a pint glass. Add 3 sprigs of Thai Basil, top with ice and enjoy!
Created by Matt Basile, Lauren Chisholm & Chef Matt Obermoser of Lisa Marie
Muddle 2 Kefir Lime leaves (no stems), 1 sprig Thai Basil and 3 Lime wedges in a High Ball glass. Top well muddled ingredients with 0.5oz Homemade Thai Simple Syrup (see recipe below), 1.5oz premium White Rum, stir well and add ice to fill glass. Top cocktail with 2oz+ Tamarind Jarritos and garnish with a Lime wheel and Thai Basil sprig.
Thai Simple Syrup
Combine 1 cup of water and 1 cup of sugar in a saucepan over low heat. Cook, stirring until the sugar is dissolved. Bring to a boil and add 6-8 sliced Kefir Lime leaves, 6 stems of Lemon Grass, cut in half and smashed, and 5 inches of peeled and sliced Ginger. Simmer for 5+ minutes or until syrup is thickened. Cool. Strain and bottle. Keep refrigerated.