Texas’s gift to summer.
Why you are pouring this tonight
Ranch Water is what they drink in West Texas when the temperature gets above thirty-eight, which is most of the year. Tequila, lime, Topo Chico mineral water. Three ingredients. Cold pint glass. No apologies. The cocktail that has gone from Marfa-to-everywhere in five years and now lives in every decent Aussie bar in summer.
The mineral content of Topo Chico is the whole game. The bubbles are tighter, the salinity is real, and the drink tastes structurally different to the same recipe with regular soda water. You can find Topo Chico in Australia (David Jones, BWS in some areas, online from American Pantry); if you cannot, San Pellegrino is the closest substitute. Use a 100% agave blanco tequila (Patron Silver, Espolon, Casa Noble). Build directly in a tall slim glass over plenty of ice. Long lime wedge or two. No salt, no sugar, no embellishment. Drink with anything from the grill, particularly fish tacos and corn that has been touched by smoke.
What to pour it alongside
Anything from a grill.
Notes
The mineral content of Topo Chico changes the texture, it’s a different drink with normal soda water. If you can find Topo Chico in Australia, use it. If not, San Pellegrino works.
The recipe
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