Move over, Manhattan. The spicy margarita is undoubtedly one of the new classic cocktails. Just ask your favorite bartender. Wherever it’s on the menu, it’s always one of the most popular orders. I’m definitely guilty of seeking out the “tequila + spice” drink on the menu, especially as it gets closer to spring.

But perhaps you’re getting a little set in your ways when you’re making everyone’s fav spring sipper at home? There’s never been a better time to experiment with different ways of bringing the heat. Beyond just plain old adding hot sauce or muddling fresh peppers, you can infuse your alcohol with real chile peppers; use a spicy liqueur, fat-wash the spirit with chili oil, or even freeze hot sauce in the ice for growing slow burn. Build your simple syrup with peppers. Go nuts with Tajín or cayennes on the rim of the drink. There are endless possibilities.

One thing you’re going to want to remember (based on personal experience): Test your infusions frequently as you are making them. Even though the spirit will be diluted in the cocktail some, if you can’t sip the spirit neat because it’s too spicy, you’re not going to want to use it in a cocktail.

Want to get started? Here are three spicy margarita-adjacent cocktails that you need to try now.

SPICY MEZCALRITA

Serves 1

This variation on a spicy margarita features the green variation of Ancho Reyes liqueur, which gets its heat from a six month maceration of poblano chiles. The mezcal will give a nice smoky layer.

• 1 1⁄2 ounces mezcal
• 1⁄2 ounce Ancho Reyes Verde
• 1⁄2 ounce simple syrup
• 1 ounce freshly squeezed lime juice Garnish: optional salt rim
Combine all the ingredients in a shaker filled with ice. Shake until chilled, around 15 seconds, then strain into a rocks glass with ice.

SPICY COSMOPOLITAN

Serves 1

Here’s the thing: a Cosmo isn’t really all that different from a margarita (seriously — look at the ingredients!), so it stands to reason that if you like spicy margaritas, you’re probably going to like this. It’s got a double hit of citrus from the Cointreau and lime juice, and the juicy, sweet cranberry Cointreau combo plays a nice contrast to the heat.

• 1 ounce Cointreau
• 2 ounces jalapeño-infused vodka (see below)
• 1 ounce cranberry juice
• 1 ounce fresh lime juice
• 1⁄2 ounce simple syrup (1:1 sugar to water)

Combine all the ingredients in a shaker filled with ice. Shake until chilled, around 15 seconds. Strain into a coupe or Martini glass.

JALAPEÑO-INFUSED VODKA

• 1 jalapeño, cut into slices • 1 750 ml vodka

Combine all the ingredients in a non-reactive container, like a mason jar. Let sit at room temperature for 20 minutes. Do a taste test to see if you’ve reached a good level of spice. If not, let it continue to sit for another 20 minutes and check then. If so, strain the jalapeño pieces out with a sieve and return the liquid to the original bottle.

SPICY PALOMA

Serves 1

This version of the classic grapefruit cocktail gets its oomph from a chili oil-washed tequila. You can use any type of chili oil you like — Calabrian, Chinese, homemade. (If it works in your favor, it can be fun to experiment depending on what type of food you’re planning on serving. For instance, if you’ve got an Italian theme, go with Calabrian chili oil. Or just play around with whatever you’ve got on hand!)

• 2 ounces chili oil-washed tequila (see note)
• 2 ounces fresh grapefruit juice
• 1⁄2 ounce fresh lime juice

• 1⁄2 ounce simple syrup to taste

• 2 ounces sparkling water Garnish: Grapefruit wedge

Combine the tequila, grapefruit juice, lime juice, and simple syrup in a shaker filled with ice. Shake until chilled, around 15 seconds, then strain into a highball glass filled with ice. Top with the sparkling water and garnish.

Note: Chili Oil-Washed Tequila

• 2 ounces chili oil
• 1 liter blanco tequila

Combine the ingredients in a freezer-safe container. Stir, and let sit at room temperature for 2 hours. Place in the freezer for 24 hours until the chili oil has frozen solid. Strain the solids using a sieve and put tequila back into the bottle.