La Paloma

1 lime edige, for garnish

Salt

1 ounce freshly squeezed lime juice

2 ounces blanco tequila

1 (13 1/2 ounce) bottle grapefruit soda, preferably from Mexico (Italian grapefruit soda also works well)

Moisten the rim of a Collins glass with the lime wedge. Pour a thin layer of salt into a saucer, and dip the dampened rim into the salt, coating it lightly. Place a pinch of salt in the bottom of the glass and fill with plenty of ice. Add the lime juice and tequila. Top it off with the grapefruit soda and garnish with the lime wedge. Serve the rest of the soda on the side.

Reprinted from TEQUILA: A Guide to Types, Flights, Cocktails, and Bites by Joanne Weir. Photography by Lara Hata. Copyright 2009. Ten Speed Press , Berkeley, CA.