1 ounce fresh lime juice (about 1 lime, juiced)
1 teaspoon light agave nectar or 2 teaspoons simple syrup
1 thinly sliced jalapeño round
2 ounces grapefruit juice (about ½ large grapefruit, juiced)
1 ½ ounces orange juice (about 1 medium orange, juiced)
2 slices fresh ginger

3 parts kosher salt
1 part ancho chili powder or regular chili powder
Lime wedges for garnish

Prepare your cocktail glasses first. Mix together the salt and chili on a small plate. Run a lime wedge around the outer top edge of your glasses, then roll the edges in the chili-salt so it sticks. Place one big ice cube in each glass.

In a cocktail shaker, add the lime juice, agave nectar, jalapeño slice and ginger slices. Use a muddler to crush the jalapeño and ginger slices. Pour in the grapefruit juice and orange juice, then top off the shaker with ice. Fasten the lid on securely and shake well, about 30-45 seconds. Strain the mixture into your prepared chili-salt-rimmed glasses. Garnish with lime wedge.