This bright, citrusy cocktail is everything a warm-weather drink should be — tart, lightly sweet, and refreshingly fizzy with a satisfying salty rim. Blanco tequila forms the clean, agave-forward base, balanced by a generous pour of fresh-squeezed grapefruit juice and a hit of lime that keeps things lively. A quick honey syrup made right on the stovetop replaces any processed sweeteners, keeping the ingredient list wholesome and grain-free from start to finish. Every component here is naturally free of grain-based spirits, so there's no need to scrutinize labels or swap anything out — it just works as written. The salted rim adds a savory contrast that makes each sip taste more complex than the simple prep would suggest. Shake it hard until the shaker frosts over, top with chilled sparkling water, and you've got a stunning two-glass cocktail that looks like it came from a proper bar. Serve it immediately while it's ice-cold and the bubbles are still dancing.
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Combine the honey and water in a small saucepan over medium-low heat, stirring until the honey is fully dissolved, about 2 minutes. Remove from heat and let the syrup cool for 5 minutes until no longer steaming.
Spread a thin layer of fine sea salt on a small plate. Run a grapefruit wedge around the rim of each highball glass, then press the rim into the salt to coat.
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