This distinctly SoCal twist on the Paloma was created by Stephen Kurpinsky, bar director, Hundred Proof. He swaps in fresh grapefruit juice and pamplemousse liqueur for the more commonly used grapefruit soda.
Add all ingredients except the soda and garnishes to a shaker filled with ice. Shake with ice until cup is frosted over.
Strain into a Collins glass rimmed with Tajin and top with soda.
Garnish with half a grapefruit wheel.