Rub the lime wedge around the outer rim of a rocks or coupe glass. Dip the rim lightly into a small plate of smoked salt so a thin, even coating adheres. Set glass aside.

If you prefer a spicy accent, infuse 2–3 thin slices of Fresno or jalapeño in 0.5 oz reposado tequila for 10–15 minutes while you mix the drink, then strain and reserve as the spicy float.

Mixing

Add 2 oz reposado tequila, 0.75 oz fresh lime juice, 1 oz fresh grapefruit juice, 0.5 oz agave syrup, and 0.25 oz orange liqueur to a cocktail shaker.

Fill the shaker with ice (about 1 cup or enough to come 3/4 of the way up) and shake vigorously for 12–15 seconds until well chilled and slightly frosty on the outside of the shaker.

Double-strain the cocktail into the prepared rocks/coupe glass over fresh ice (if using a rocks glass) or neat (if using a coupe). Use a fine-mesh strainer to catch pulp and any seeds for a clean pour.

Finish

If using the optional spicy float, gently pour the 0.5 oz infused reposado over the back of a bar spoon so it floats on top of the drink for a layered heat aroma. If not using, skip this step.

Garnish with a grapefruit wheel or wedge on the rim and, if desired, a thin jalapeño slice floated on top. Serve immediately.