Zero-Proof Jalapeno Paloma

Ingredients

• 1/4 jalapeno
• 1/2 tbsp agave syrup
• 1 1/2 tsp water
• juice from 1/2 red or pink grapefruit (about 1/3 cup)
• 1 tbsp fresh lime juice
• Sparkling water or grapefruit Lacroix to top
• 1 grapefruit wedge, for serving
• Optional: Sea salt (kosher salt, or Tajin seasoning for the rim)

Instructions

1. If you like salt on your rim, add a few tablespoons to a wide, shallow bowl. Zest half the grapefruit into the bowl and stir to combine. This will make enough to salt several cocktails and you can save the leftovers in a Ziploc for a day or two.
2. Chop the jalapeno (leave the seeds and pith to make it a little spicier; remove them for milder) and add them to a cocktail shaker or sturdy glass along with the agave syrup. Use a muddler or the handle of a wooden spoon to muddle the jalapenos (basically, gently mash to release the flavor and start infusing the syrup), then add the grapefruit and lime juices. For a spicier drink, let it infuse for at least 15 minutes.
3. If you're salting your glass, use a paring knife to cut a small slit into the grapefruit wedge and rub it along the rim to moisten it, then roll it in the salt until coated. Gently tap away any excess.
4. Fill the glass with ice and pour in the cocktail, jalapenos and all. Top with sparkling water, 1/3 to 1/2 cup or to taste. Serve with the grapefruit wedge.