If you prefer a salted rim, rub a grapefruit wedge or lime around the glass rim, then dip the rim into a shallow plate with coarse salt to coat. Set the glass aside.

Add 2 oz blanco tequila, 0.75 oz fresh lime juice, 1 oz fresh grapefruit juice, 0.5 oz agave syrup, 0.5 oz dry Curaçao (or triple sec), 2 dashes orange bitters, and a pinch of sea or smoked salt into a cocktail shaker.

Fill the shaker with about 1 cup of ice. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted.

Strain the cocktail through a fine mesh strainer (or the shaker’s strainer) into the prepared glass over fresh serving ice (about 1 cup) or serve up in a chilled coupe if you skipped the ice in the glass.

Garnish & serve

Garnish with a grapefruit wheel or a grapefruit twist expressed over the drink to release oils, then drop it in or perch it on the rim.

Serve immediately. Stir briefly before sipping if the drink has sat for a minute so the agave and citrus are evenly distributed.