The Paloma—often made with store bought grapefruit soda—is Mexico'’s most popular cocktail. This fancified version uses grilled fresh grapefruit and grilled lime to give the drink a slightly smoky edge.

　　

Ingredients

Makes 2 drinks

　　1 medium to large yellow or pink grapefruit, halved

　　2 limes, halved

　　Kosher salt or coarse sea salt, for the glass

　　Ice

　　4 ounces (1/2 cup) tequila

　　1 ounce agave nectar or simple syrup (see Note)

　　2 ounces club soda

　　

Step 1

Light a grill and arrange it for direct heat or preheat a grill pan. Grill the grapefruit and the limes over high heat until well browned on the bottoms, 4 to 5 minutes. Let cool slightly.

　　

Step 2

Arrange some salt on a small plate. Moisten the rims of 2 high ball glasses and coat with salt.

　　

Step 3

For each cocktail: Fill a shaker with ice and add 2 ounces of squeezed grapefruit juice, 1 ounce of squeezed lime juice, 2 ounces tequila and ½ ounce agave nectar. Close the shaker and shake well. Fill one of the prepared glasses with ice and strain the drink into the glasses. Top with 1 ounce of club soda and serve. Fill the shaker with clean ice to make the second cocktail.

　　Note:

　　To make simple syrup: In a saucepan, combine 1/2 cup sugar and 1/2 cup water over moderately high heat and stir until the sugar is dissolved. Let cool slightly. Measure out 1/2 cup for this recipe and reserve the rest for another use.