Courtesy Carlos Colimodio, bar director, Seventh & Dolores in Carmel
2 ounce El Jefe tequila
3/4 ounce grapefruit syrup
3/4 ounce grapefruit juice
1 ounce lime juice
3 ounce club soda
Chili-salt-lime for the rim
Pour all ingredients into a double old-fashioned glass rimmed with the chili-salt-lime, garnish with a thin grapefruit wheel. Makes 1 cocktail. See EMB website for Colimodio’s recipe for grapefruit syrup.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
