In a small shallow dish, combine the Himalayan pink salt and optional granulated sugar; stir to distribute evenly. Rub the rim of a rocks glass with the lime wedge to moisten, then dip the rim into the salt mixture and twist to coat. Set the glass aside.

Add a large ice cube to the rimmed rocks glass (or enough ice to chill).

Build the Cocktail

Fill a cocktail shaker with ice (about 6 oz by volume of ice).

Measure and pour 2 oz NARAN mezcal, 1 oz fresh pink grapefruit juice, 0.5 oz fresh lime juice, 0.5 oz fresh orange juice, and 0.5 tsp agave syrup into the shaker.

Dry shake (without ice) for 5–8 seconds only if you prefer a slightly frothier texture; otherwise proceed directly to wet shake.

Wet shake vigorously with ice for 12–15 seconds until the shaker is cold to the touch and well chilled.

Strain the cocktail through a fine-mesh strainer or the shaker's built-in strainer into the prepared rocks glass over the large ice cube.

Garnish with a thin grapefruit wheel or a grapefruit twist perched on the rim and optionally a small lime wedge on the glass.

Serve

Serve immediately. Encourage the drinker to take a sip that hits the salted rim first to combine the mezcal's smokiness with the citrus and salt. If desired, provide a small coaster or napkin for condensation.