In a small saucepan combine 0.5 cup water and 0.5 cup simple syrup (or 0.5 cup granulated sugar heated until dissolved). Warm gently and whisk in 2 teaspoons smooth peanut butter until fully incorporated and smooth. Strain through a fine mesh to remove solids. Chill. Yield ~8 oz; use 0.5 oz per cocktail.

Prepare jam syrup

In a small bowl whisk 2 teaspoons berry jam with 1 ounce hot water until jam dissolves into a syrup. Strain if needed. Alternatively combine jam and equal parts simple syrup for a thicker jam syrup. Chill.

Rim a rocks or coupe glass with lime, then dip into coarse salt or crushed graham cracker (about 1 tablespoon).

Add 1.5 oz tequila blanco, 0.5 oz peanut butter syrup, 0.5 oz berry jam syrup, 0.75 oz fresh lime juice, 0.5 oz triple sec and 0.25 oz creme de cacao (optional) into a shaker filled with ice (about 3 large cubes).

Shake vigorously 12–15 seconds until well chilled and slightly diluted.

Double-strain into the prepared glass over fresh ice if desired. Garnish with a whole peanut or mini peanut butter cup on the rim.

Jalapeño Watermelon Margarita

Make fresh watermelon juice

Blend 2 cups seedless watermelon until smooth, strain through a fine mesh to yield about 1 cup clear juice. Keep chilled.

Make jalapeño simple syrup

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan, heat until sugar dissolves. Remove from heat and add 3 slices fresh jalapeño (adjust spice). Steep 10–20 minutes to desired heat, then strain. Chill. Use 0.5 oz per cocktail.

Rim a rocks glass with lime and, if desired, a pinch of coarse salt.

In a shaker combine 1.5 oz tequila blanco, 1.0 oz fresh watermelon juice, 0.75 oz fresh lime juice, 0.5 oz jalapeño syrup and 0.5 oz triple sec with ice (3 cubes).

Shake vigorously 10–12 seconds until chilled.

Double-strain into the prepared glass over fresh ice. Garnish with a lime wheel and a small watermelon wedge or a pickled jalapeño slice for contrast.

Lemon Coconut Margarita

Toast coconut flakes in a dry skillet over medium heat until golden and fragrant; cool. Use about 1 tablespoon to rim glass.

Rim a coupe or rocks glass by rubbing a lemon wedge around the edge and dipping into toasted coconut flakes.

In a shaker combine 1.5 oz tequila reposado (or blanco), 0.75 oz fresh lemon juice, 0.5 oz coconut cream, 0.5 oz coconut water, 0.25 oz agave syrup and 0.25 oz triple sec (optional) with ice (3 cubes).

Dry shake (no ice) 6 seconds if you want extra creaminess, then add ice and shake vigorously 10–12 seconds.

Strain into the prepared glass over fresh ice or serve up. Garnish with a lemon twist.