Salty Chihuahua

Travis Tober, Old Pal | Lockhart, TX

At Travis Tober’s new honky-tonk in Lockhart, Topo Chico is such a part of the ambiance, the logo is on the sign. This riff on a Salty Dog is made with Key lime and Rio Star grapefruit (a beloved red Texas variety with “sweeter, richer” juice than Ruby Red or Rio Red, says Tober) squeezed à  la minute to capture the essential oils of the citrus. The fruit-forward, subtly smoky notes of the Sombra Mezcal work with the juice and forceful fizz to make a “super crushable cocktail.”

Ingredients

Serving: 1

  • 1 3/4 ounces mezcal, preferably Sombra
  • Juice of one Key lime
  • Juice of half a Rio Star or other red grapefruit, like Star Ruby
  • 1 bottle ice-cold Topo Chico, half of contents poured into another container

Garnish: salt for rim of bottle

Directions
  1. Salt rim of Topo Chico bottle.
  2. Shake mezcal with citrus juices and strain into Topo Chico bottle.
  3. Top with reserved Topo Chico.