Combine salt, chili powder, and lime zest and spread out a small plate.
Mezcal Paloma
Wipe the rim of a highball glass with a wedge of lime. Dip into the chili-lime salt to coat rim.
In a cocktail shaker filled with ice, combine the mezcal, grapefruit juice, and simple syrup and shake about 15 seconds.
Pour into a salt-rimmed glass and top off with club soda and a few ice cubes. Garnish with mint and grapefruit wedges.
Notes
Honey Simple Syrup- Combine equal parts water and honey in a small saucepan. Bring to a boil over medium-high, stirring constantly until honey dissolves. Cool to room temperature. Store in an airtight container in a refrigerator for up to 2 weeks.