Chill a copper mule mug or highball glass for a few minutes. Spread the thicker chamoy on a small plate. On a separate plate place a thin layer of salt or Tajín. Dip the glass lip into the chamoy, then into the salt/Tajín to create a sweet-spicy rim. Set glass aside.

Mix Cocktail

Fill the chilled mug about two-thirds with crushed or cubed ice.

In a cocktail shaker, add the Siete Leguas Blanco tequila (2 oz), fresh lime juice (0.75 oz), passion fruit purée or juice (1 oz), and ginger syrup (0.5 oz).

Add a small handful of ice to the shaker, cap it, and shake vigorously for 8–10 seconds to chill and slightly dilute.

Strain the shaken mixture into the prepared mug over the ice.

Top with cold ginger beer (about 3 oz), pouring gently to preserve fizz. Stir once gently with a bar spoon to integrate without flattening the beer.

Drizzle the thin chamoy (0.5 oz) over the top of the drink in a spiral or let it sink slightly for visual contrast and a sweet-tangy layer.

Garnish & Finish

Float a lime wheel or wedge on top and, if using, a fresh ginger coin for aroma.

Lightly sprinkle the bee pollen (about 1/4 tsp) over the top of the drink. The bee pollen adds a delicate floral note and visual texture; use sparingly to avoid clumping.

Serve immediately with a straw or stirrer, and advise the guest to mix the chamoy in as they sip for evolving sweet, spicy, and tart flavors.