Prep your glasses first. Run a lime wedge around the rim of each glass to moisten it. Pour margarita salt onto a small plate, then dip the rim of each glass into the salt at an angle, rotating gently to coat evenly. Set the glasses aside.

Add ice, tequila, and lime juice to your shaker.

Fill the shaker about halfway with ice.

Pour in 4 ounces of tequila blanco and 1 ounce of fresh lime juice. Do not add the sparkling grapefruit yet. Shaking carbonated liquid kills the bubbles and turns your drink flat.

Shake hard for 10 to 15 seconds. You want the tequila and lime to get ice-cold and slightly diluted. The shaker should feel frosty on the outside when you are done. If it still feels room temperature, keep shaking.

Fill your prepared glasses with fresh ice. Do not reuse the ice from the shaker. It is already half-melted and watered down. Fresh ice keeps the drink colder longer and looks better.

Strain the tequila and lime mixture into each glass. Pour slowly so you do not disturb the salt rim. You should have about 2 to 2.5 ounces of liquid per glass, depending on dilution.

Top each glass with sparkling pink grapefruit. Pour gently down the side of the glass to preserve carbonation. You want the bubbles to stay lively, not fizzle out immediately. Split the 6.8-ounce bottle evenly between the two drinks.

Garnish with fresh grapefruit and lime. Slide a grapefruit wedge onto the rim or drop it into the drink. Add a lime wheel for extra citrus punch. Do not skip this. It makes the drink look prettier, and it smells incredible.