1	Rub half the rim of a glass with the pink grapefruit half, then dip in salt, shaking off excess. Combine remaining ingredients in a cocktail shaker, half fill with ice, then cover and shake until well-chilled. Strain into prepared glass and serve.

Note For cherry-infused tequila, pit and muddle 12 cherries, combine with 1 split vanilla bean in 400ml tequila, stand until perfumed and coloured (overnight), then strain. For agave syrup, combine equal parts of agave nectar (available from health-food shops) and water.

This recipe is from the November 2010 issue of Australian Gourmet Traveller.