Pina MargNo Cinco de Mayo celebration would be complete without a margarita, but why make it a classic when you can gussy it up? NYC mixologist Kyle Ford came up with sveral variations on the standard, some of which we’ve reproduced for you here.

The Pina Margarita

2 oz. blanco tequila (I chose the new Casa Dragones blanco)

1 oz. Cointreau

1 oz. fresh lime juice

1 oz. pineapple juice

Fresh pineapple

Making it: Muddle some pieces of pineapple (pina) in the bottom of a mixing glass, then add ingredients and shake with ice. Strain over a sugar-cinnamon-rimmed rocks glass. Garnish with a wedge of fresh pineapple.

INVERTEDThe Inverted Margarita

By reversing the ratio of tequila and liqueur, the citrus notes become more prominent with less bite from tequila. (To add a little spiciness, Ford suggests muddling a jalapeno in the recipe.)

1 1/2 oz. Cointreau

3/4 oz. blanco tequila

3/4 oz. fresh lime juice

Making it: Shake and strain into a chilled cocktail glass. Rim with salt. Garnish with a lime wheel and/or jalapeno (optional).

The Spicy Lady

For a more traditional (i.e., non-inverted) mix that already has its kick, try this one.

2 oz. blanco tequila

1 oz. Cointreau

3/4 oz. lime juice

Fresh slices of jalapeno spicy004

Sprig of cilantro

Making it: Lightly muddle jalapeno and cilantro with wet ingredients in a mixing glass with ice. Strain into an iced rocks glass. Garnish with jalapeno and cilantro.