When the bartender at my local Mexican restaurant asked me if I wanted my margarita spicy, I must have look dumbfounded. Who knew you could amp up a margarita? Certainly not me, but he assured me it was good and would make my first one only "gringo spicy." The drink he brought was packed with sliced jalapenos and topped with a rim of spicy salt. It was also plenty hot, but delicious and since then I've been incorporating jalapenos into several different cocktails, including my spicy take on the classic mix of tequila and grapefruit juice known as the Paloma.