Salt to rim the glass
2 ounces Jalapeño-Infused Blanco Tequila
1 ounce freshly squeezed grapefruit juice
¾ ounce freshly squeezed lime juice
½ ounce agave syrup (1:1 agave nectar to water)
Jarritos club soda to top
Lime wedge for garnish
Half-rim a chilled highball glass with salt and fill with a few large ice cubes. Combine the remaining ingredients, except the club soda and garnish, in a cocktail shaker filled with ice. Shake until chilled, about 15 seconds. Strain over the ice into the prepared highball glass. Top with club soda, and garnish with the lime wedge.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
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