Recipes

The Oaxcanna Michelada
- Small wedge fresh lime
- Sal de Gusano for rim
- 2 ounces pineapple juice,preferably fresh
- 2 ounces fresh-squeezed orange juice
- 1 ounce fresh lime juice
- 1 ounce mezcal joven
- 3 dashes Tajín seasoning
- 25 mg Tangie Tincture
- Pacifico beer, well chilled
Run lime wedge around rim of pint glass; coat with Sal de Gusano. Fill halfway with ice cubes. Add pineapple, orange and lime juices, mezcal, Tajín and tincture; stir to combine. Top with beer.
Recipe courtesy of Javier Garcia
Photography & styling by Paul Lowe