Place Tajín on a small plate. Run the lime wedge around the rim of a chilled rocks glass or coupe. Dip the wet rim into the Tajín, twisting to create an even coating. Set the glass aside.

Make Cocktail

Combine ingredients

Add 2 oz Espolòn Reposado, 0.75 oz Cointreau, 0.75 oz pickle juice, 0.75 oz fresh lime juice and 0.5 oz agave syrup into a cocktail shaker.

Add ice

Fill the shaker with ice (about 4–6 large cubes) to properly chill and dilute the drink.

Shake

Shake vigorously for 12–18 seconds until the shaker is very cold to the touch and you see good dilution and tiny ice shards forming.

Strain

Double strain (using a Hawthorne and fine mesh strainer) into the prepared Tajín-rimmed glass over fresh ice if using a rocks glass, or neat into a chilled coupe without ice.

Optional top

If you prefer a slightly lighter drink, top with 1 oz club soda and give a gentle stir to combine.

Garnish

Garnish with a pickle spear or a thin pickle wheel on the rim and a lime wedge on the glass. Serve immediately.