Smoked Paloma Recipe

Prepare the rim

Combine the hickory-smoked sea salt and fine sea salt on a small plate and spread into an even shallow layer. Rub the grapefruit wedge around the outside rim of a rocks glass (or highball, about 10–12 oz) to moisten. Dip the moistened outer rim into the smoked salt mixture, pressing gently to adhere an even coating. Set the glass aside.

Chill the glass briefly in the freezer (5–10 minutes) while you make the cocktail, or fill with ice to chill and discard before serving.

Juice the citrus

If not already done, juice the grapefruit until you have 3 oz of fresh juice (about 1/2 to 2/3 of a medium grapefruit) and juice a lime to yield 1/2 oz. Strain if you prefer a smoother drink.

Build and shake

In a cocktail shaker, add 2 oz Lunazul Añejo tequila, 3 oz fresh grapefruit juice, 1/2 oz fresh lime juice, and 1/2 oz agave syrup. Add a large handful of ice (about 1 cup). Secure the shaker lid and shake vigorously for 10–15 seconds until well chilled.

Strain and top

Discard any ice from the chilled glass if used for chilling. Fill the rimmed glass with fresh ice. Strain the shaken mixture into the prepared glass over the ice. Top with roughly 1 oz chilled club soda to add a light effervescence. Give the drink a gentle stir (1–2 revolutions) to integrate the soda.

Garnish and serve

Garnish with a grapefruit twist or small wedge on the rim. Optionally express the twist over the drink to release oils before placing it. Serve immediately.