Grapefruit Margarita with Dehydrated Grapefruit Garnish

The salt rim is the first decision: use flaky sea salt rather than table salt for a cleaner mineral note that does not overpower the grapefruit. Run a fresh lime wedge around just the outer edge of the rim so the salt sits on the outside and does not dissolve into the drink. For the cocktail itself, fresh grapefruit juice makes a significant difference here — bottled grapefruit juice is often sweeter and less tart, which throws off the balance. Squeeze it fresh. Shake hard for 10 to 12 seconds and strain into the salted, iced rocks glass. The garnish goes on last: perch a Citrus House Dehydrated Grapefruit slice on the salt rim. Fresh grapefruit on a salted rim browns within 15 minutes and tends to slip off as the juice runs. A dried slice holds its position and its colour for the full duration of the drink. The blush-pink colour of the dried grapefruit against the pale drink and the white salt rim is the photograph your guests will take before they taste it. For batch Margaritas — which this cocktail is excellent for — dehydrated grapefruit garnishes mean you can prep 30 drinks in the time it would take to cut fresh grapefruit for five.