Changuirongo

That is the definition, but the field is wide. Squirt or another grapefruit soda turns it into something close to a Paloma. Ginger ale makes it drier. What does not work is anything sugar-free, which leaves the tequila standing alone and unflattered.

Related but not the same. A Paloma leans on grapefruit's bitterness and usually a pinch of salt, which gives it structure. This has neither, so it lands sweeter and simpler. Squeeze the lime wedge in rather than perching it on the rim and the gap narrows.

More than 45 ml, usually. A free pour into a highball lands nearer 60, which takes the glass from around 11 percent to nearer 13 before any ice melts. Measuring is the difference between a long drink and a short one hiding in a tall glass.

Side by side, yes. The cane-sugar bottlings, usually the ones in glass, taste cleaner against agave; high-fructose versions read heavier and leave a slight film. Glass also holds carbonation better than plastic, which counts in a two-ingredient drink where the fizz is half the structure.

A classic Changuirongo calls for 45 ml (1.5 oz) Tequila, 120 ml (4 oz) Lemon-lime soda. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Changuirongo is roughly 11% ABV once mixed (before ice melt softens it further). That makes it a relatively light, sessionable drink — similar in strength to a beer.

A Changuirongo is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.