Ingredients

Equipment Needed

• •Cocktail shaker or large jar with tight-fitting lid
• •Fine-mesh strainer
• •Highball or Collins glasses (12-14 oz)
• •Bar spoon or chopstick

Instructions

1. 1

   Prepare the chile-salt rim

   Mix the flaky sea salt with Tajín or chile powder on a small flat plate. Run a lime wedge around the outer rim of a highball or Collins glass, wetting only the outside edge. You want salt on your lips, not dissolving into the drink. Dip the moistened rim into the salt mixture, rotating to coat evenly. Set aside.

   The salt rim can be prepared on glasses up to an hour ahead. The lime juice dries and the salt adheres better with time.
2. 2

   Build the base

   In a cocktail shaker or large jar with a tight lid, combine the yuzu juice, pineapple juice, lime juice, and agave nectar. The agave matters here. Its neutral sweetness lets the citrus shine in ways granulated sugar cannot. Add one cup of ice.

3. 3

   Shake with intention

   Seal your shaker and shake vigorously for fifteen seconds. You're chilling the mixture and creating tiny air bubbles that will give the drink a silky texture. The outside of your shaker should feel painfully cold to the touch. That's how you know you've gone long enough.

   If using a mason jar, wrap it in a kitchen towel for grip. Cold wet glass is treacherous.
4. 4

   Strain over fresh ice

   Fill your rimmed glass with fresh ice cubes. Never serve over the shaking ice, which has begun to melt and will dilute your drink too quickly. Strain the shaken mixture over the fresh ice, filling the glass about two-thirds full.

5. 5

   Top with grapefruit soda

   Slowly pour the chilled grapefruit soda down the inside of the glass, allowing it to settle beneath and rise through the juice mixture. This gentle pour preserves the carbonation. A vigorous pour creates foam and wastes bubbles.

6. 6

   Garnish and serve

   Give one gentle stir with a bar spoon or chopstick to barely integrate the layers. Nestle a pineapple wedge on the rim and float a thin citrus wheel on top. Serve immediately while the condensation beads on the glass and the bubbles are still dancing.

Chef Tips

• •Yuzu juice is available bottled at Japanese groceries and online. Look for brands from Japan with no added sugar. Once opened, it keeps refrigerated for several months.
• •For batching, multiply the base ingredients by eight and combine in a pitcher without ice. Refrigerate up to six hours ahead. When ready to serve, pour portions over ice and top each glass with grapefruit soda.
• •Fresh pineapple juice from a ripe fruit is incomparably better than canned. If your pineapple smells sweet at the base, it's ready. Cut, core, and blend chunks with a splash of water, then strain.
• •The quality of your grapefruit soda matters. Jarritos Toronja or Fever-Tree Pink Grapefruit are excellent choices. Avoid artificially sweetened versions.

Advance Preparation

• •The citrus-pineapple base can be mixed and refrigerated for up to 4 hours before serving. Keep it separate from the soda until the moment you pour.
• •Chile-salt rimmed glasses can be prepared up to 1 hour ahead and left at room temperature.
• •For large parties, set up a self-serve station with pitchers of the pre-mixed base, bowls of ice, chilled soda bottles, and garnishes. Guests enjoy building their own.

Frequently Asked Questions

Nutrition Information

1 serving (about 330g)