Celebrate Cinco de Mayo and dream of your next Mexican vacation with these Margaritas.

For a Spin on the Classic

The Cabo Green Margarita is from Esperanza, an Auberge Resorts Collection resort in Los Cabos.

2 oz. silver tequila (100 percent blue agave)

1 oz. pineapple juice

4 cucumber slices

7 fresh cilantro leaves

½ oz. fresh-squeezed lime juice

½ oz. agave or simple syrup

1½ cucumber slices, for garnish

Muddle cucumber slices, cilantro leaves, and tequila in a cocktail shaker and strain into a separate glass. Rinse shaker. Add the infused tequila, pineapple and lime juices, and agave to the shaker, fill with ice, and shake ten seconds. Serve in a salt-rimmed margarita or whisky glass and garnish with cucumbers.

For the Brunch Crowd

This avocado-centric take on the classic margarita from Los Cabos’ One&Only Palmilla also features a splash of antioxidant-rich spinach juice (see note below).

2 oz. Tequila Casa Dragones

1 oz. Cointreau

½ agave syrup

¾ lemon juice

avocado

2 ½ oz. spinach juice

A pinch of salt and pepper

Puree five spinach leaves in seven tablespoons of water in a blender. Add all ingredients to a shaker, fill with ice, and shake for 20 seconds. Strain into a rocks glass filled with ice.

For the Very Dedicated

Ojai Valley Inn‘s signature margarita is made with pixie tangerines, an only-in-Ojai hybrid that blooms every spring. (Order pixie tangerine juice here. In a pinch, substitute with your own tangerine juice.)

1½ oz. Codigo Blanco Tequila

1 oz. Cointreau

2 oz. fresh-squeezed Pixie tangerine juice

½ oz. fresh-squeezed lemon juice

½ oz. fresh-squeezed lime juice

Lime and tangerine wedges for garnish

Add all ingredients to a shaker full of ice. Shake vigorously. Wipe the rim of a rocks glass with a Pixie tangerine wedge, dip the glass into kosher salt, then fill with ice. The Strain cocktail into the glass and garnish with lime and Pixie tangerine wedges.