Pick either mezcal or tequila to mix in the house margarita, which pairs well with the kitchen’s Mexican street food. Get it for $6 during happy hour from 3 p.m. to 6 p.m., Monday through Friday. There’s also the El Mazateco, which uses tamarind and mezcal, and the La Zapoteca, made with mezcal and prickly pear.

The bar and kitchen from the owners of Taqueria Habanero makes all of its syrups and mixers in-house, including a hibiscus syrup that gets mixed with mezcal espadin and lime for a sweet and smoky margarita. There’s also a habanero margarita made with chile-infused syrup, tequila anejo, lime juice, and strawberry foam air.

It’s hard to top the easygoing feeling of lounging on Cactus Cantina’s expansive patio with a half or whole pitcher of frozen margaritas, especially when it’s an icy swirl of lime and strawberry. The rocks mix does the job, too. Tequila aficionados can build their own margarita from the bar’s selection of blanco, reposado, and anejo spirits.

Perched above a Shaw burrito shop, El Techo is a rooftop oasis for sipping cocktails and crunching on tacos while overlooking Florida Avenue NW. The bar mixes a solid traditional margarita as well as a spicy mezcal margarita bolstered by habanero, pineapple and lime. The tequila-based garden margarita features bell peppers and cucumbers.

The Georgetown location of this mini-chain features a large outdoor terrace with its own bar and plenty of room to spread out with a freshly mixed margarita. The house margarita packs a serious punch, especially when ordered frozen (grab them on the cheap during happy hour). The refreshing Pepino marries serrano pepper-infused tequila, agave nectar, fresh lime, and fresh cucumber. And local Don Ciccio & Figli Fico d’India liqueur makes an appearance in El Centro’s prickly pear margarita.

Chef Victor Albisu brings a refined touch to Mexican cooking at Poca Madre, and the cocktails get the same treatment. The Margarita Madre — listed under “daises and sours” on the menu — swaps tequila for mezcal and folds in orange-scented agave and guajillo chilesal de gusano(worm salt).

Blocks from the White House, MXDC boasts a long list of creative margaritas. Selections include the margarita de pina (pineapple) and one made with habanero pepper. Those looking for something more top shelf can go with a Cadillac Margarita made with Roca Patron reposado tequila and Grand Marnier or the $40 Millionaire Margarita with Don Julio 1942 tequila.

José Andrés’s Mexican restaurant is known for its house margarita, made with blanco tequila, Combier L’Original, lime, and a spoonful of foamy salt “air” on top. Fans of sparking wine can try the Al Gusto, a concoction of cucumber-spiked tequila, St. Germain elderflower liqueur, lime, and cava. Classic margaritas are also available during the “hora feliz” happy hour from 4 p.m. to 6 p.m. Monday through Friday.

This spot at the Wharf stocks dozens of tequilas and mezcals that can be used to fuel specialty drinks. Cool off with La Frozen, an icy blend of tequila, mango, ginger, passion fruit, agave, and fresh lime. Then there’s the house mix and the updated La Buena Vida with tequila reposado, Grand Marnier, agave and orange.

The team behind Circa restaurants opened El Bebe this spring with inspiration from the taquerias and bars of Cabo San Lucas, Mexico. The bar churns frozen margaritas in flavors like classic, prickly pear, hibiscus and strawberry that’ll cut through the D.C. heat. People who prefer theirs on the rocks can explore variations with strawberry jalapeno, blackberry, and a cucumber-lime combination. Any of them can be topped with a liqueur or a Cognac floater for a small fee.

任務’s Navy Yard location (it’s second in D.C.) slings glasses and pitchers of its house margarita, which it serves from the tap for maximum crowd control and consistency. From there, branch out to a “skinny” recipe of tequila, fresh lime juice and agave nectar or go Cadillac-style with blend of Don Julio blanco and Cointreau.