Ranch Water
Ingredients
- 1 ½ oz Blanco tequila
- ¾ oz Lime juice
- ⅓ oz Cointreau L'Unique triple sec liqueur
- ⅓ oz Agave syrup
- 4 drop Saline solution or merest pinch of s
- 2 ½ oz Thomas Henry Soda Water
Method
Glass:
Photographed in an UB Koto Collins 35cl
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of lime wedge or lime slice wheel.
Method:
- POUR first 5 ingredients into glass and stir to combine.
- ADD soda (or sparkling water).
- FILL glass with ice.
Garnish:
- Garnish with lime wedge or slice.
Nutrition:
One serving of Ranch Water contains 154 calories
History:
Kevin Williamson is widely credited with creating this cocktail which has become something a staple across the state of Texas. He says the drink has been on the menu of his Ranch 616 Restaurant in Austin, Texas, USA since they opened in 1998.
The White Buffalo Bar at the Gage Hotel in Marathon, Texas is also associated with this cocktail's origin and Williamson says that it was his team who introduced the cocktail to Gage Hotel.
Review:
This refreshing Rickey-style cocktail is best made as per the original recipe, with a slightly salty sparkling mineral water such as Topo Chico. My recipe assumes suitable mineral water is not available, so in an attempt to replicate Topo Chico, I have added a few drops of saline solution (or a pinch of sea salt) to soda water (club soda).
In Texas, the following is a popular, heavier on the citrus recipe, but it requires a larger capacity Collins glass. 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
