Oaxcanna Michelada

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