For the Michelada:

1. Fill a glass halfway with ice.
2. Add guava pureé, hibiscus syrup, and lemon juice to the glass.
3. Top with your favorite ice cold Mexican beer, n/a beer, seltzer or Topo Chico Strawberry Guava Hard Seltzer.
4. Garnish with lemon Wheel and optional tamarind candy.

For the hibiscus syrup: 

1. Combine all ingredients into a saucepan and bring to a boil.
2. Remove from heat and let cool
3. Once the syrup cools to room temperature, strain and store in a glass jar in the refrigerator.