Tajín® Spicy Pineapple Shandy Chelada

Tajín® Simple Syrup

• ¼ cup sugar
• ½ cup water
• 1 tbs of Tajín® Clásico Seasoning, plus extra for rimming

Pineapple Limeade
• 1 cup pineapple juice
• Juice of 2 limes
• 1 cup water

• 2 (25-ounces) cans Bud Light Chelada Tajín® Chile Limón, cold
• Tajín® Mild Hot Sauce, for serving (optional)
• Pineapple chunks, lime wedges and Fresno chilies for garnish

Stemware: Four 16 oz Pilsner Beer Glasses

In a small saucepan, over medium-high heat, add the sugar, water, and Tajín®. Mix well and bring to a boil. Reduce heat and let simmer until the sugar is fully dissolved. Set aside to cool. You can keep any remaining syrup refrigerated for up to 2 weeks to drizzle over fruits or to sweeten other beverages.

For the pineapple limeade, mix the pineapple juice, lime juice and water. Add 1 to 2 tablespoons of the cooled Tajín® simple syrup. Mix well and refrigerate until ready to serve.

To serve: Thread a pineapple chunk, chili, and lime wedge onto a 3-inch cocktail pick. Repeat until you have four picks.

To rim the glasses:
– 4 tbsp. Tajín® Clásico Seasoning
– 4 tbsp. Tajín® Mild Hot Sauce
– Rim a glass in Tajín® Mild Hot Sauce first, and then in Tajín® Clásico Seasoning. Serve and enjoy

To each glass, add 4 ounces of the pineapple limeade and top off with 8 ounces of beer. If using, add a few drops of Tajín® Mild Hot Sauce and mix. Garnish each with a cocktail pick. Serve and enjoy!