With Cinco de Mayo a couple of weeks away, it's time to start polishing your margarita mixing skills, and add some new recipes to your repertoire.

Corzo luxury tequila asked four top mixologists from around the country to create their own unique interpretation of the popular drink - it's the number one bar call in the country - and come up with a more modern version, using new and unusual ingredients and techniques.

The resulting recipes are below, and here are some of the tips and variations the creators used for their drinks, to give you some inspiration when whipping together your own margaritas for the senoritas:

1 - Try some unconventional rims besides going with the usual salt, like Kosher salt mixed with cracked pepper, or cocoa powder & ancho chili powder

2 - Use alternative sweeteners such as fresh agave nectar.

3 - Add in some savory ingredients like ginger, jalapeno and pepper.

4 - Try innovative bar techniques such as "the hard shake," which cools and balances the drink.

5 - Preserve older traditions by using bitters and cacao powder, an ingredient that goes back 1000 years.

Corzo Mayan Margarita
by Dale Degroff, the King of Cocktails and author of "The Essential Cocktail"
1 1/2 Parts CORZO Reposado
1 tablespoon red pepper jelly or half red pepper half jalapeño pepper jelly
1/2 Part Agave Nectar
1 Part fresh lime juice
Orange slice
Unsweetened chocolate powder mixed with ancho chili powder. (2 parts chocolate powder to one part chili powder to dust the rim of the glass.)

Prepare the rim of the glass with a dusting of the chocolate/chili mixture by wetting the rim with an orange slice. Fill the glass with cracked ice. Assemble the ingredients in the glass half of a Boston shaker and shake very well with ice. Strain into the prepared glass. And serve immediately.

Corzo Modernita
by Adam Segar, dubbed a “Spirits Guru” by Food & Wine and Fast Company
2 Parts CORZO Anejo
1 Part Agave Nectar Juice and Zest of 1 Lime
Zest of 1/2 lemon

Build all ingredients in a 16 ounce pint glass. Shake vigorously with fresh ice until metal part of shaker is frosted. Strain into a kosher salt and fresh cracked pepper rimmed martini glass. Float a sprig of fresh rosemary on top.
 
Corzo La Futura
by Junior Merino, Master Mixologist, "Rising Star" award winner
1 1/2 Part CORZO Silver
3/4 Part Domaine de Canton Ginger Liqueur
3/4 Part Pineapple Juice
1 Part Fresh Lime Juice
1/2 Part Agave Nectar

Pour all ingredients in a shaker with ice, shake and pour into a margarita glass or rocks glass. Garnish with a slice of crystallized ginger and lemon peel.

Corzo Postmodern
by Andy Seymour, mixologist to the stars
2 Parts CORZO Reposado Tequila
1/4 Part Medium Dry Sherry
1/2 Part Premium Orange Cognac
3/4 Part fresh lemon juice
1/4 Part Agave Nectar               
1 bar spoon Blood Orange Bitters

Begin by chilling a medium sized cocktail glass. Then, in a tall mixing glass add all ingredients:  bitters, agave nectar, lemon juice, Grand Marnier, Sherry and Corzo Reposado. Fill mixing glass with ice and shake vigorously. Strain mixture into cocktail glass and garnish with a wide twist of lemon, zesting the oil over the drink and rimming the glass before floating twist.