Mission Craft Cocktails has added a Tamarind Margarita to its bar-strength ready-to-drink lineup, debuting the expression around World Cocktail Day and the heart of margarita season. The new SKU joins the brand's existing Classic and Jalapeño Pineapple Margarita offerings, giving operators and retailers a third option within a portfolio built around premium spirits and locally sourced Southern California ingredients. The Tamarind Margarita blends premium tequila and handmade orange liqueur with lime, tamarind, agave nectar, watermelon, and chili — a flavor profile the brand describes as Mexican candy-inspired. For on-premise buyers evaluating the growing [bar-strength RTD segment](/beverage/industry-trends), the combination of bold sweet-heat flavors and a ready-to-serve format positions the product for easy execution at both full-service restaurants and casual venues looking to expand margarita menu variety without added prep complexity. The launch also carries a cause-marketing component: every bottle purchased triggers a meal donation to Feeding America. That kind of embedded giving program can resonate with guests increasingly attentive to brand values, and it gives operators a straightforward talking point for staff and menu copy alike. Mission Craft Cocktails markets itself on its use of locally sourced Southern California ingredients, a provenance narrative that aligns well with the regional and craft storytelling that continues to drive [premium cocktail sales in the restaurant channel](/restaurants/technology). The brand's award-winning RTD collection is positioned at bar-strength, differentiating it from lower-ABV canned options that have crowded the convenience and grocery tier. For beverage directors and purchasing managers, the timing matters. Margarita season represents one of the highest-velocity windows for tequila-based sales, and a ready-to-pour, differentiated expression with a built-in social mission narrative offers a low-risk way to test consumer appetite for tamarind and chili flavor profiles before committing to a full back-bar build. Coverage of emerging RTD trends and spirits innovation is tracked regularly by our partners at [Food & Beverage Magazine](https://fb101.com/?utm_source=rhfnews&utm_campaign=powered_by). Written by Michael Politz, Author of [Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1)](https://www.amazon.com/Beverage-Magazines-Guide-Restaurant-Success/dp/1119668964), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.