Rosy Boa Cocktail

• 1 tablespoon kosher salt
• 2 teaspoons paprika
• 1 teaspoon chipotle chile powder
• 2 cups fresh grapefruit juice
• 1 1/2 cups tequila
• 1/2 cup pomegranate juice
• 1/3 cup fresh lime juice
• 1/4 teaspoon rose water
• 1 1/2 cups (or more) ginger beer
• Grapefruit wedges (for serving)

1. Combine salt, paprika, and chile powder in a small bowl. Moisten half of each rim of 8 rocks glasses and dip into chile salt. Set glasses aside.
2. Combine grapefruit juice, tequila, pomegranate juice, lime juice, and rose water in a large pitcher or 8-cup measuring glass. Add 1 cup ice and stir until ice is melted and cocktail is very cold. Stir in ginger beer. Fill prepared glasses with ice and divide cocktail among glasses. Garnish with grapefruit wedges and top off with more ginger beer, if desired.
3. Grapefruit mixture can be made 8 hours ahead. Stir in ice, then cover and chill. Add ginger beer and prepare glasses just before serving.

kosher salt, paprika, chile powder, fresh grapefruit juice, tequila, pomegranate juice, lime juice, water, ginger beer

Taken from www.epicurious.com/recipes/food/views/rosy-boa-cocktail (may not work)