Toast to saltwater intrusion with this Commander's Palace cocktail

Why it matters: Sometimes you just have to laugh about New Orleans' regular tangle with existential crises.

What she's saying: "We might as well have a drink while we wait for the locusts, right?" says Commander's Palace co-proprietor Ti Adelaide Martin.

• "New Orleans experienced saltwater intrusion in the late 80s and we made it through, like we always do. We are confident that with a little bit of preparation and tequila, we can do the same this time around."

The recipe calls for 1.5 ounces of Milagro Reposado tequila, 0.75 ounces of Aperol, 1 ounce of grapefruit juice and 0.25 ounces of lime juice.

• Garnish with a lime wedge that's been dipped in chamoy, a sweet, savory and sour sauce spiced with chilis and rolled in kosher salt.