Pour Tajin onto a small shallow plate. On a separate plate, spread the chamoy into a thin layer. Run a lime wedge around the outer rim of a tall beer glass to moisten.

Dip the moistened rim into the chamoy, rotating to coat evenly. Immediately dip the chamoy-coated rim into the Tajin so the spice adheres. Set the glass aside to let the rim set for 1–2 minutes.

Skewer the tamarindo candy stick so it rests across the glass rim or place it vertically as a stirrer; reserve for final garnish.

Spicy Vampiro Mix (makes ~1 cup, enough for 4 drinks)

Prepare peppers

Finely mince the serrano or jalapeño and remove most seeds for moderate heat. Keep seeds if you prefer hotter.

In a medium bowl, whisk together fresh tomato juice and Clamato until homogenous.

Add lime juice, orange juice, Worcestershire, soy sauce (or Maggi), hot sauce, pickled jalapeño brine (if using), sea salt, black pepper, and agave nectar. Stir well to combine and taste; adjust salt, heat, or sweetness to your preference.

Stir in the minced pepper. For a smoother mix, let sit 10–15 minutes to allow flavors to marry; for a slightly smoky/charred note, briefly blitz the peppers and mix in using an immersion blender (optional).

Transfer the vampiro mix to a sealed container and refrigerate until ready to use. Keeps 3–4 days refrigerated.

To Assemble (per drink)

Fill the prepared Tajin & Chamoy-rimmed glass with ice (large cubes preferred to reduce dilution).

Pour 3 oz (about 90 ml) of chilled spicy vampiro mix over the ice.

Slowly tilt the glass and pour 12 oz of chilled Modelo Especial down the side to maintain carbonation. Alternatively, gently pour over the back of a spoon to minimize foaming.

Give the drink a gentle stir 1–2 times to integrate the beer and mix without losing too much fizz.

Garnish with the tamarindo candy stick hooked on the rim and a lime wedge. Serve immediately.