This is a drink I would ordinarily reserve for a warm day at Tahoe. But at this point, anytime is good for this.
makes two drinks
Ingredients
1/4 cup mezcal or tequila
1/4 cup fresh grapefruit juice
1 tablespoon fresh lime juice
1 tsp sugar
1/4 cup club soda
2 pinches of kosher salt
Preparation
Shake well with ice and strain into a highball glass over new ice. Option to top each with 1.5 ounces Prosecco. Lime wedge for garnish.
Alternative while Sheltering at Home: a can of La Croix Grapefruit (or even lime), 1 1/2 oz of tequila and a pinch of salt combined is quite good too. A splash of Aperol is fun too.
Rachel Ray makes it in bulk in advance - maybe a good idea for now too
Ingredients
4 tsp. agave syrup
4 tsp. hot water
1 cup blanco tequila
1 1/4 cups fresh pink grapefruit juice
3 tbsp. fresh lime juice and lime wedges
2 tbsp. kosher salt
1/4 tsp. ground cayenne
2 bottles (750 milliliters each) dry sparkling wine (such as Cava)
Preparation
Mixer: In a large jar, bottle, or pitcher, stir 4 tsp. agave syrup and 4 tsp. hot water until blended. Let cool. Stir in 1 cup blanco tequila. Cover and refrigerate until cold, about 2 hours or up to 1 week. Up to 2 hours before serving, stir in 1 1/4 cups fresh pink grapefruit juice and 3 tbsp. fresh lime juice and keep refrigerated. Stir well before using.
Garnish: On a small plate, stir 2 tbsp. kosher salt and 1/4 tsp. ground cayenne. Rub a lime wedge around the rim of each Champagne flute, then dip the rim in the cayenne salt.
Cocktail: In each prepared flute, add 1/4 cup of the mixer. Carefully top with chilled dry sparkling wine. Stir gently.
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