A question Gianna Johns thought more people would ask her is, What the hell is “Italian Tajín?” At Baby Gee, her bar in Long Beach, California, the housemade powder rims the nonalcoholic Dew Dropper—made with kumquat-infused verjus, tonic and Ritual tequila alternative—as well as the Kooks Only, a Margarita variation. 

Baby Gee’s staff is prepared for the question: It’s lemon powder (made from any extra lemons that were cut for garnish), fennel seed, rosemary, crushed chile flakes and salt. The blend channels the sour, spicy and salty building blocks of Tajín, the beloved all-purpose Mexican chile seasoning, “but with Italian botanicals,” says Johns—who is herself Mexican and Italian, and often calls on the nostalgic flavors of her upbringing when creating drinks.