Desert Margarita

Mission Garden in Tucson grows sour oranges and sweet limes that have been rooted in the Sonoran Desert for generations, and that pairing is where this margarita starts. Three kinds of citrus carry it, with tamarind, tangerine juice and chamomile filling out the middle, so it reads tart and a little salty rather than sugary. Of the three cans Parch makes, this is the tangiest. Parch adds its own blend of ashwagandha, L-theanine and American ginseng, adaptogens the brand offers in place of what alcohol usually provides socially. Everything is non-GMO with no preservatives and nothing artificial, and the cans are vegan and gluten free. Parch is Hispanic and female owned and pledges one percent of sales back to the desert. Pour it over ice with a salted rim.