Wet ½ rim of pint glass with lime wedge or wheel, then dip in salt/sugar/tajin mixture. Combine all ingredients, except Mexican beer, into tin shaker. Add ice, shake vigorously and strain into rimmed pint glass. Top off with beer, add large infused ice block and garnish.

*To create Infused Ice Blocks / Makes 1L – Blend 1 to 2 serrano peppers (depending on spice – all vary), 2 oz dried dill, 3 cups pickle juice and 1 cup water in a blender until smooth. Fine strain liquid into 2x2” ice cube molds. Freeze for a minimum of 4 hours, preferably overnight.