1. Rim a rocks glass with licorice salt and add good sized ice cubes.
2. In a shaker filled halfway with ice, add agave nectar, oleo saccharum, grapefruit juice, sotol and bitters.  Shake for about 10 seconds.
3. Pour cocktail into the prepared glass and add 3-4 ounces of Topo Chico.
4. Garnish with dehydrated grapefruit and chile section.

To make grapefruit-lime oleo saccharum:

1. Using a sharp vegetable peeler, peel 5 grapefruits and 5 limes avoiding as much of the pith as possible.
2. Add peels to a jar or container that has a tight-fitting lid and add enough sugar to coat all the peels. Shake the jar or container several times over the course of 30 minutes. There should be very little sugar sitting in the bottom of the container.
3. Let it sit at room temperature for 12-24 hours.  There will be a pool of sweet, citrusy oil – (oleo saccharum) at the bottom of the container. Strain the oleo saccharum into a smaller container, keep refrigerated and use within 2 weeks.