If desired, rub the rim of a highball or Collins glass with a lime wedge and dip into coarse salt or Tajín. Chill glass briefly with ice while preparing cocktail.

Muddle mint

Place 6 fresh mint leaves in a cocktail shaker. Add 0.5 oz simple syrup and gently muddle 6–8 times—just enough to release oils without shredding the leaves.

Mixing

Add 2 oz Espolón Blanco tequila, 0.75 oz Aperol, and 0.75 oz fresh-pressed lime juice to the shaker with the muddled mint and simple syrup.

Add ice to the shaker until about ¾ full. Shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Discard the ice from the chilled glass if used. Fill the glass with fresh ice (large cubes or a small pile of crushed ice, depending on preference).

Double-strain the shaken mixture into the prepared glass to remove mint bits (use a Hawthorne strainer and a fine mesh strainer if available).

Finish & Garnish

Top the strained cocktail with 6 oz chilled grapefruit hefeweizen, pouring gently to preserve carbonation. Stir once very gently with a bar spoon to integrate — 2 slow turns.

Garnish with a fresh mint sprig (slap between your palms to activate oils) and a grapefruit wheel or twist on the rim. Serve immediately.