Grapefruit has a natural affinity for other bitter flavors. In this cocktail, earthy, vegetal Cynar adds a bitter complexity to the usually lighthearted Paloma. The final touch? Rim the glass not just with salt but with a grapefruit-​zested salt that adds another dimension of flavor.

　　This recipe was excerpted from 'Every Cocktail Has a Twist' by Carey Jones and John McCarthy. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Cocktail Shaker

　　$20 At Amazon

　　Cocktail Strainer

　　$10 At Amazon

　　

Ingredients

Makes 1 cocktail

　　

For the Grapefruit Salt

1 tsp. grapefruit zest

　　4 tsp. kosher salt

　　

For the Agave Syrup

4 oz. water

　　4 oz. light agave nectar

　　

For the cocktail

Grapefruit Salt, to rim

　　1½ oz. tequila blanco

　　1 oz. fresh grapefruit juice

　　½ oz. Cynar

　　¼ oz. fresh lime juice

　　¼ oz. Agave Syrup

　　2 oz. club soda

　　

Make the Grapefruit Salt

Step 1

Stir together grapefruit zest and kosher salt until well mixed.

　　

Make the Agave Syrup

Step 2

In a kettle or microwave, heat the water until nearly boiling. Add the agave nectar and stir until it dissolves completely. Let cool to room temperature before using. Makes 8 ounces.

　　

Make the cocktail

Step 3

Rim a Collins glass with the Grapefruit Salt. Set aside the prepared glass. In a cocktail shaker, combine tequila blanco, grapefruit juice, Cynar, lime juice, and measured agave syrup. Fill the shaker with ice and seal it. Shake vigorously for 15 seconds and strain into a Collins glass filled with ice. Top with the club soda and stir gently and briefly.

　　Excerpted from Every Cocktail Has a Twist by Carey Jones and John McCarthy. Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved. Buy the full book from Amazon or WW Norton.