For the classic michelada popsicles, in a large bowl or glass measuring cup with a spout, whisk together all of the ingredients until smooth. Carefully pour among 3 or 4 popsicle molds. Set aside.

For the blood orange, combine the water, sugar and whole habanero pepper in a small sauce pan. Set over medium heat and bring to a simmer. Cook until the sugar has dissolved and the syrup has thickened, about 10 to 15 minutes. Remove from heat and let cool completely. Then whisk together the blood orange juice, half of the simple syrup, lime juice, Worcestershire sauce, soy sauce, seasoning spice, and horseradish until smooth. Pour into 3 popsicle molds. Set aside.

For the blackberry, combine the blackberries, jalapeño, and a splash of water n a blender. Blend until smooth. Pour the mixture into a bowl or glass measuring cup through a fine mesh sieve to remove the pulp. Whisk in the remaining ingredients and then divide among 3 or 4 popsicle molds. Place the lid on and then drop in the popsicle sticks. Place in the freezer and freeze until firm, about 6 to 8 hours or overnight.

To serve, dip the rim of each glass into the lime juice and then into the Tajín seasoning. Pour the beer halfway into each of the glasses. When ready to serve, drop a popsicle into each beer glass. Serve immediately.