What we have here, my friends, is a dream Double Header. Cinco de Mayo and the Kentucky Derby, on successive non-school nights. If there was ever a time to have a cool, refreshing  drink in your hand (and a snazzy hat on your head) this is it.

In honor of creative cocktails and mocktails, below are two infused simple syrups that will give your drinks a fresh twist appropriate for the upcoming occasions. And what the hell—keep scrolling for a few cocktail concoctions as well, though they are only a starting point. Don’t be afraid of using the jalapeno syrup in your mint julep (or even subbing cilantro for the mint) for some south of the border cha-cha.

Have fun and if you’re placing bets, good luck!

Jalapeño Simple Syrup

• 1 cup sugar
• 1 cup water
• 2 jalapeños, seeded and halved lengthwise (or not seeded if you are brave)

In a small saucepan over high heat, combine 1 cup water, sugar, and jalapeños. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium and allow to simmer to three to four minutes, stirring frequently. Remove from heat and let steep 20 minutes.

Strain syrup, discard jalapeños (or chop up the now mild pepper and use as desired), and cool syrup. (Simple syrup can be refrigerated, in an airtight container, for up to 6 months. It keeps even better if you add a capful of vodka.)

Cilantro Simple Syrup

• 1 cup sugar
• 1 cup water
• 1 large handful cilantro leaves

Combine water and sugar in a saucepan, and bring it to a slow boil while stirring continuously until all the sugar has dissolved. Just as the mixture begins to boil, add 1 cup of fresh cilantro. Simmer for 5-10 minutes and let cool (this syrup will keep in your fridge for about a month. More if you add a capful of vodka).

Now how do we use them? Below are two ideas, but this is no time to follow directions. Use these in whatever cocktail or mocktail could use some salsa sass.

Each makes two drinks:

Cucumber Cilantro Cooler

Cool. Hot. Fresh. This one has it all. slightly adapted from organic authority

To a cocktail shaker add:

• 1 cup chopped cucumber (seeds removed) and a large handful of cilantro leaves (cilantro haters use mint instead, and maybe extra vodka to get over the cilantro glut)

Muddle well with a muddler or a heftier pestle. Then add:

• 4 ounces vodka
• Juice from 2 limes
• 1 1/2 ounce jalapeno simple syrup
• ICE! Don’t be shy here.

Shake well for twenty seconds and then strain* into a lowball glass filled with ice. Garnish with a wheel of cucumber and a sprig of cilantro.

*brave multi taskers, fans of zero waste, and those desperate for a meal idea because they spent so much time prepping cocktails will love this: fully drain the remaining cucumber and cilantro shrapnel and mix it in with Chinese noodles, a few more veggies and soy dressing for a summery salad.

 Jalapeno Cilantro Margarita

To a shaker add:

• Juice of two limes
• 1 ounce cilantro syrup
• 1 ounce Blanco tequila
• 1 ounce Reposado tequila and 6-8 slices of jalapeno (seeds removed).

Shake it like you mean it, then strain into a cocktail glass. Garnish with a slice of lime, a slice of jalapeno and a sprig of cilantro.

And finally, if making margs for a bigger crew…

Spicy Margaritas by the Pitcher

• 2 cups of tequila
• 1 1/4 cup lime juice
• 1/2 cup of orange liqueur
• 1/2 cup of jalapeno simple syrup

Stir together with ice in a large pitcher and pour into 8 glasses.