Cinco de Mayo celebrates the Mexican victory over the French at the Battle of Puebla on May 5, 1862. In America, however, Cinco has become associated with the celebration of Mexican and American culture … really an excuse to drink great tequila all day long.

The fifth of May is right around the corner, and these simple recipes are guaranteed to get the party going.

A couple of notes for when you are out on a tequila hunt:

>> If it doesn’t state “100 percent agave” on the label, that means it is a mixto tequila. A mixto needs to be only 51 percent blue agave; the rest can be artificial coloring, flavoring and even neutral grain spirit.

>> The names blanco, silver, plata and crystal are all synonymous with clear, pure tequila that comes right out of the still and goes into the bottle with no aging.

>> Reposado means “rested,” and by law those tequilas must be aged at least six months in oak barrels, not to exceed 12 months.

>> Anejo means “aged,” at least a year by law. Extra anejos are usually aged two to three years, and because of the heat in Mexico, the oak pervades the spirit quickly and gives it cognac-like notes.

Agave Puro

After enjoying margaritas for years with triple sec and salt, one of my super-fit friends who is into sports modeling and CrossFit introduced me to his version of the margarita, one he first experienced in Mexico — tequila, lime and agave nectar. At first I thought it would be lacking, but once I tasted the concoction I was sold. As simple as it is, the ingredients speak for themselves. Don’t use cheap mixto tequila, because in this cocktail it will absolutely show. Squeeze your lime just before serving, and make sure to shake the drink to get the necessary dilution.

• 3/4 ounce light agave nectar (diluted with water: 2 parts agave to 1 part water)
• 1 ounce lime juice
• 2 ounces 100 percent blue agave silver or plata tequila (such as Casa Noble Crystal)

Combine agave, lime and tequila in mixing glass with ice. Shake and strain over ice into bucket glass.

Garnish: wide lime twist

Flirting with the Competition

For a smidge of daring on Cinco de Mayo, try making a homemade jalapeno syrup. This syrup is fun to use in cocktails: It creates consistency in the heat level for each drink and adds more of the flavor of the pepper without overwhelming spiciness.

Shaking the syrup with some muddled cilantro creates a Mexican food-pairing dream, a match made in heaven with fish tacos, ceviche or, really, any Mexican dish.

You could skip the syrup and instead muddle fresh jalapeno into your cocktail, but beware. Each pepper is different, some very mild, some with a ton of spice.

• 3 cilantro sprigs
• 3/4 ounce jalapeno syrup (see note)
• 1 ounce lime juice
• 1/2 ounce elderflower liqueur (such as St. Germaine)
• 1-1/2 ounces reposado tequila (such as Casamigos Reposado)

Press cilantro with syrup and lime juice. Add liquors and ice, shake and strain over ice into bucket glass.

Garnish: 3 thin lime wheels and a cilantro sprig

Note: To make jalapeno syrup, bring 1 cup water to boil with 2 cups sugar and 1 roughly chopped jalapeno. Lower heat; simmer 5 minutes. Let cool completely. Strain.

Cadillac Margarita

A well-made margarita using aged tequila and Grand Marnier is called “Cadillac” for a reason. It’s hard to beat the perfect balance of tart lime, rich orange liqueur and slightly oaky agave. Some versions of the Cadillac use both triple sec and Grand Marnier, but I find those to be slightly too sweet. You could also use a silver tequila in place of a reposado, but the extra barrel age of the reposado creates balanced flavors and refinement. I like using red alae salt on the rim for the color contrast and because its softness complements the cocktail perfectly.

• 1/2 ounce rich simple syrup (2-to-1 mix of sugar to water)
• 1 ounce lime juice
• 1/2 ounce Grand Marnier
• 1-1/2 ounce reposado tequila (such as Patron Roca Reposado)

Combine ingredients in mixing glass with ice. Shake and strain over ice into pre-rimmed bucket glass.

Garnish: red alae salt on half the rim, wide orange twist

Batanga

In the Mexican town of Tequila there is a famous bar called La Capilla that all of us cocktail nerds make a point of visiting.

It’s not for the craft cocktails or the amazing food, it is for Javier Delgado Corona behind the bar. Don Javier, as he is known, builds Batangas for his guests and stirs them with his famous knife — the same one that is used to cut limes and to make his guacamole, among other things.

The Batanga is basically an improved Cuba Libre with tequila instead of rum. The trick is using real cola, preferably Mexican cola (the kind that uses natural cane sugar and no high-fructose corn syrup).

My buddy Dave Newman (of Pint & Jigger) recently made me one served with sliced cucumbers sprinkled with Tajin Clasico seasoning, a Mexican spice mix of chilies, lime and sea salt — and it was most definitely the jam. Super simple, refreshing and delicious.

• 1/2 lime
• Sea salt (preferably fleur de sel)
• 1/2 ounce lime juice
• 2 ounces 100 percent blue agave blanco tequila (such as Don Julio Blanco)

Mexican Coca-Cola (made with cane sugar, not high-fructose corn syrup; available at Safeway in the Hispanic section, also at Chef Zone and Mercado de la Raza)

Run the cut edge of a lime around half of a tall glass (at least 12 ounces). Rim half of the glass with sea salt.

Add lime juice to glass. Add tequila, fill with ice and top with Coke. Stir with a big knife.

Garnish: cucumber slices sprinkled with Tajin Clasico (available in some supermarkets in the Hispanic section), served on the side

Nutritional information unavailable.

Chandra Lucariello is director of mixology for Southern Wine & Spirits. Ingredient note: The liquors and liqueurs used in these recipes are widely available from Oahu liquor stores and some supermarkets.