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