Ranch Water Recipe
A crisp, effervescent tequila cocktail that takes mere minutes to stir up and is light enough for lazy summer afternoons.
Ingredients
- 2 oz blanco tequila (Espolòn or Casamigos) I love Espolòn or Casamigos for smooth flavor
- 1 oz fresh lime juice about one medium lime; roll it on the counter first for max yield
- 4–6 oz Topo Chico sparkling water or other mineral water like Perrier; adjust to taste
- Ice cubes large, clear ice if you have it—slows dilution
- Lime wedge or wheel for garnish
- Pinch of sea salt or a thin jalapeño slice for a subtle kick
Instructions
- Pop it in the freezer or fill it with ice water for five minutes—this keeps your drink frosty longer.
- Use a jigger for precision; pour tequila first, then fresh lime. (Tip: avoid bottled lime juice—it can taste sharp.)
- Fill the glass three-quarters full so there’s room for sparkle without overflow.
- Slowly pour along the side to preserve bubbles. You’ll hear that signature fizz—music to any cocktail lover’s ears.
- Two or three slow swirls with a bar spoon or straw mixes flavors without flattening the fizz.
- Slip on a lime wheel, sprinkle a tad of sea salt, or float a jalapeño slice if you’re feeling adventurous.
Notes
• Substitutions: If tequila’s not your jam, swap for mezcal for smoky depth—or even vodka for a Vodka Ranch Water twist. Club soda works in a pinch, but you’ll miss that signature minerality.
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