You're already adding salsa to you tacos, burritos and fajitas, a few (okay, maybe more than a few) chili peppers here and there, so why not spice up your cocktails? For this Cinco de Mayo (May 5th) pair the sweetness of Mexico's "spirit" tequila with some of that spice - it makes a fine match and some interesting libations.

To heat up cocktail there are a few options. Sometimes a whole pepper is the garnish (Habanero Martini) or dried pepper rims the glass (Tamarind Margarita) and then there are the hot sauce choices of a Bloody Maria. Once in a while the spice comes from a combination of drink and garnish, like this great Red Pepper Sangrita Margarita (pictured), which uses a whole red pepper along with a shaken puree. Or you could get it all over with via a simple Prairie Fire shooter and forget about savoring the heat.

There is a point where a cocktail can be too spicy, literally burnt, so it's best to follow recommendations and experiment with caution. Cocktails are more delicate than a seven alarm burrito and, frankly, who wants to drink something that's too hot? Also, remember to wash your hands anytime you come in contact with the hot peppers.