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.
At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.