Cocktails are no longer served straight up—they’re made with spicy, outlandish ingredients or sometimes inhaled rather than sipped. And we don’t mean that you just drink them quickly.

At Red Kiva, a lounge in Chicago, you can inhale the VaporTini. The selected alcohol, ranging from vodka to gin, is poured into a glass orb and heated to 110 degrees. A straw is inserted and you breathe in the vapors for a suggested duration of 20 minutes.

If you’re hard to shock, try the Electric Eel at New York City sushi bar and restaurant Haru. This margarita-like cocktail combines tequila, sake, yuzu and, most importantly, Sechuan buttons, also know as Sansho buttons. These edible flowers have a citrus and spicy taste, but their most notable quality is the mouth-numbing sensation they produce. To turn up the heat even more, go to San Francisco’s Nopa and ask the mixologist to add a few drops of Hellfire Bitters—a concoction of white rum, coffee grounds and jalapeños—to bourbon.

Finally, die-hard carnivores will want to stop by Chicago bar/restaurant Nacional 27, for the Baconcello, made with bacon and apple infused vodka shaken with lime, maple syrup and topped with crispy pancetta.—Denise Shoukas