Method

• 1.
  To make the granita, place the grapefruit juice in a 30cm x 20cm slice pan. Add the sugar and stir to dissolve. Place in the freezer, uncovered, for 1 hour or until partially set. Scrape with a fork to separate into crystals. Repeat the process once more. Cover and freeze until required (you can do this a few days ahead).
• 2.
  Chill 4 margarita glasses in the freezer. Finely zest the orange and set zest aside for serving. Halve orange. Juice one half and cut remaining half into wedges.
• 3.
  To make the jalapeno bite, mix the jalapeno in a small bowl with a large pinch of salt flakes and 2 pinches of extra sugar. Set aside for 2 minutes to sweat, then stir in the orange juice and stand for 5 minutes to soften slightly.
• 4.
  To serve, place a large scoop of ice cream into each chilled glass, then use a metal spoon to scrape up the granita and spoon it over the ice cream to cover and fill the glasses. Spoon over jalapeno bite mixture and then sprinkle tops with reserved zest and a little Tajin spice mix.
• 5.
  Pour a larger shot of mezcal than is advisable down the inside of the glass, so as not to melt the granita. Eat immediately!
• 6.
  Finish with shots of mezcal and wedges of orange dipped in Tajin spice mix on the side, and see where the night takes you. And, no, I won’t post your bail.