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Ranch Water

Aperitivo/aperitif · Elevenses/afternoon · Summer

4.2 113 ratings

Ingredients

1 1/2 oz Blanco tequila
3/4 oz Lime juice
1/3 oz Triple sec
1/3 oz Agave syrup
4 drop Saline solution 4:1
2 1/2 oz Soda water

How to make

Serve in a collins glass

Prepare

  1. 1 Select and pre-chill a COLLINS GLASS.
  2. 2 Prepare garnish of lime wedge or lime slice wheel.

Method

  1. 3 POUR first 5 ingredients into glass and stir to combine.
  2. 4 ADD soda (or sparkling water).
  3. 5 FILL glass with ice.

Garnish

  1. 6 Garnish with lime wedge or slice.

Flavour profile

10.7% alc./vol. · 1.2 standard drinks · 154 calories

History

This cocktail, which echoes the Rickey style, is best prepared following its original formulation, ideally using a lightly saline sparkling mineral water like Topo Chico. The recipe presented here assumes such water is not accessible, therefore, a few drops of saline solution (or a pinch of sea salt) have been added to club soda in an effort to mimic Topo Chico. In Texas, a variation of this drink is favored, featuring more citrus and necessitating a larger Collins glass. As the saying goes, 'Everything's bigger in Texas!' 45ml (1½oz) Blanco tequila 30ml (1oz) Lime juice 15ml (½oz) Triple sec liqueur 15ml (½oz) Agave syrup 90ml (3oz) Sparkling mineral water

Kevin Williamson is broadly acknowledged as the creator of this cocktail, which has become a staple throughout Texas. He states that the drink has been featured on the menu at his Ranch 616 Restaurant in Austin, Texas, USA, since its opening in 1998. The White Buffalo Bar at the Gage Hotel in Marathon, Texas, is also linked to this cocktail's genesis, and Williamson claims his team introduced the drink to the Gage Hotel.

Also known as Texas Ranch Water