With a mere three ingredients, this fizzy highball with fuzzy origins (both Austin and West Texas lay claim to it) couldn’t be simpler. An explosion in popularity in recent years has inspired a glut of canned versions, but none compare to a homemade ranch water. Evoking a stripped-down, bubbly margarita, it’s dry, bracing, and the perfect refresher for our hot summers.
Ranch Water
This mix of lime, tequila, and Topo Chico couldn’t be simpler.
- 1 lime
- 2 ounces blanco tequila
- ½ cup Topo Chico
If you like your ranch water a little sweeter, add an ounce or so of orange liqueur.
From the book The Big Texas Cookbook, by the editors of Texas Monthly. Published on November 8, 2022, by Harper, an imprint of HarperCollins Publishers. Reprinted with permission.
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