1 teaspoon ancho chile powder
1 teaspoon kosher salt
1/2 ounce freshly squeezed lime juice, plus a lime wedge
1/4 ounce freshly squeezed lemon juice, plus a lemon wedge
3 jalapeño slices, divided
1 1/2 ounces silver tequila, such as Avión Silver 
3 ounces freshly squeezed grapefruit juice
- Whisk together the ancho chile powder and salt; transfer to a saucer. Rim a Collins glass by running a lime wedge around the rim and then dipping it into the ancho chile salt.
- Grill or broil the lemon wedge until charred. For the garnish, skewer 1 slice of jalapeño and the grilled lemon wedge with a cocktail pick.
- Muddle the remaining two jalapeño slices in the bottom of the cocktail shaker with a splash of the tequila. Add the remaining tequila, lemon, lime, and grapefruit juices, and ice. Shake until completely chilled. Strain into the rimmed glass, add ice, and top off with soda water. Garnish with the skewered jalapeño and lemon wedge.
- Cocktails, Drinks
- 1 cocktail