It's tempting to call the Rodriguez Sour a variation on the Margarita. After all, it has tequila, lime and sugar syrup. But while it wouldn't be misguided to do so, the syrup, instead of triple sec, makes this drink more akin to a variation on a Tequila Sour. Whatever the case, the Rodriguez Sour is a sweet and sour cocktail with a fiery kick of jalapeño. The drink comes from bartending veteran Kevin Diedrich, from San Francisco bar Pacific Cocktail Haven. Besides the spice from the jalapeño syrup and the sweet tart flavors of pineapple, the drink features additional complexity and a pale green hue from the inclusion of green Chartreuse. This French herbal liqueur boasts a storied history and its recipe is proprietary, reportedly known only by a handful of monks. Secret recipe aside, the liqueur pairs beautifully with a number of spirits, lending its aromatic botanicals to drinks like the Last Word and the Tipperary. Tequila, in general, pairs well with the liqueur, accentuating its vegetal, grassy notes. The jalapeño simple syrup is what brings the heat to the party. To dial back the spice levels, it's a good idea to seed the pepper before simmering it in the syrup. But for those who love their drinks with a good deal of heat, using the whole pepper will create a rather spicy cocktail. The recipe makes around a cup of the syrup, which can then be used to spice up drinks like a Margarita, Tom Collins or even something more unorthodox like a Rum Old Fashioned. Margaritas 101: Here's What You Need to Know