Combine coarse kosher salt and chili powder (or Tajín) on a small plate. Take one lime wedge and run it around the outer rim of a 16–20 oz pint glass to moisten. Dip the wet rim into the salt–chili mixture, rotating to coat evenly. Set the glass aside.

Garnish prep

Cut remaining lime wedge for finishing. If using celery or pickled spear, trim to fit the glass and chill briefly. Keep garnishes close at hand.

Mix

In a cocktail shaker or mixing glass, add 4 oz F&F Bloody Mary mix, 0.5 oz fresh lime juice, 0.5 tsp house hot sauce, 0.25 tsp Worcestershire sauce, and 1 tsp freshly ground black pepper. Add 1 cup of ice.

Shake or roll gently for 8–10 seconds just to chill and integrate flavors (avoid over-diluting). If you prefer a slightly lighter mouthfeel, stir gently for 10 seconds instead of shaking.

Assemble and Finish

Fill the prepared rimmed glass about two-thirds full with fresh ice (if desired) or use the ice from the shaker. Strain the Bloody Mary mix into the glass, leaving room for beer (about 4–5 oz of headspace).

Slowly pour 12 oz cold Pacifico lager down the side of the glass to preserve carbonation and create a layered look. Gently stir once with a bar spoon or lime wedge 2–3 times to integrate the beer and tomato mix without flattening.

Squeeze the reserved lime wedge over the top, drop it in, and add celery stalk or pickled spear as garnish. Taste and adjust heat with additional house hot sauce to taste if desired.