- 1 1/2 Ounce smoked white tequila
- 1/2 Ounce Triple Sec or Cointreau
- 3 Grapefruit slices
- 1/2 Ounce sprig of rosemary without stem
- 1/2 Ounce lemon juice
- 1/2 Ounce simple syrup infused with guajillo chili
- 1 Teaspoon Chappuline salt (grasshoppers roasted with chili, salt and lime and ground)
Add three to four ice cubes in a cocktail shaker along with the liquid ingredients.
Blend or shake until frosty.
Rim the glass with lime and salt.
Garnish with or without a habanero chili.