The Peppered Pomegranate Margarita ($15) served at The Mix Up Bar at Royal Palms Resort and Spa in Phoenix is lead bartender and mixologist Charlie Zeiler’s  creation inspired by the two pink peppercorn trees growing on the resort property. Drink ingredients include El Tesoro Platino Tequila, spicy pomegranate syrup made with pink peppercorns and chili flakes, and fresh lemon juice.

Vote 4 Pedro ($12) is bartender Michael Goldberg’s creative take on the margarita served in Primero Cantina at La Cantera Hill Country Resort in San Antonio. The drink gets a burst of sweetness and color from hibiscus syrup and candied hibiscus. Other ingredients: Olmeca Altos tequila, lime juice, agave nectar and a pinch of kosher salt.

A Spicy Pineapple and Bell Pepper Margarita is part of the celebration at Embers Ski Lodge in Nashville. Mixologist Megan Dillon’s drink features Altos Plata tequila, lime juice, bell pepper and jalapeno syrup, and is garnished with spicy pineapple and a jalapeno slice.

The Strawberry-Jalapeno Margarita ($12) is a tradition at Inn and Spa at Loretto in Santa Fe. The blend of flavors includes strawberry and jalapeno infused Herradura Silver Tequila, fresh lime juice, agave nectar, Cointreau and pomegranate juice.

Topped off with Prosecco, the Sangarita is a Margarita variation served at Piedmont’s Table and Pub 46 at Lansdowne Resort and Spa, Leesburg, VA. This margarita variation, created by bartender Cesar Cisneros, combines Triple Sec, tequila, sweet and sour and a splash of simple syrup.

The Lavender Margarita will star as a Cinco de Mayo happy hour special at Gardenia in New York City. The margarita is made with tequila, lavender syrup bitters, Combier and lime juice, with a lavender salt rim or crystallized sugar rim. The restaurant serves Latin and Mediterranean cuisines.

Named for the year the Margarita was invented, bartender Corey Kuroiwa at The Living Room at Sunriver Resort in Oregon created the 1938 Margarita—a combo of Avion Silver Tequila, fresh citrus juices, agave and a splash of Chambord.

The Avocado Margarita is a combination of fresh avocados, tequila, sweet and sour margarita mix, orange-flavored liqueur and fresh lime juice. It’s served in a glass rimmed with chili lime salt.

At chef/owner Robert Santibañez’s Fonda in NYC, the special Su Casa Cinco de Mayo cocktail combines Milagro Bianco Tequila, Montelobos Mezcal, lime juice, pineapple and cinnamon syrup.

The Morrison Pub, Los Angeles, features four margarita varieties ($9 each) during its three-week Cinco de Mayo celebration, including the No Way Jose Margarita with Corralejo Tequila, Triple Sec, agave, fresh lime juice and an orange twist and the Adios Amigos with jalapeno-infused tequila, Triple Sec, grapefruit juice, simple syrup and bitters.